Deviled Ham Sandwich Filling

If you’ve baked a large ham, and now the leftovers seem to be lingering, here’s a bit of help.  Make a batch of this delicious ham filling, spread it on slices of  your favorite bread, and you won’t even think “leftover”!  It’ll just be a yummy lunch 🙂

Deviled Ham

1 ½ cups chopped cooked ham

1/3 cup low-fat mayonnaise

2 tsp grainy mustard

½ tsp Worcestershire sauce

1/8 tsp Tabasco (optional)

Pickles

Thinly sliced sweet onion

Pulse ham with mayo, mustard, seasonings in food processor until finely chopped.  Spread bread slices with ham mixture, layer on pickles and sliced onion.  Slice and serve.

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Slow-cooker Ribs

Rib Rub

1 tsp salt

1/2 tsp black pepper

1/2 tsp cayenne pepper (adjust to taste, or omit)

1 tsp paprika

1 tsp garlic powder

1/2 tsp cumin

1/2 tsp cinnamon

2 – 3 tbsp olive or canola oil

3-4 pounds baby back ribs,

cut into small sections

1 medium onion, sliced

In a small bowl, combine all spices.  In a large bowl, place ribs and drizzle with oil.  Sprinkle the spice mixture onto the ribs and stir well to coat.  Spray a  foil-lined baking sheet with no-stick spray and arrange rib pieces in a single layer.  Bake for about 15 minutes at 400 degrees F.  Turn and bake another 10 minutes.    Place the sliced onion to cover the bottom of the slow cooker.  Transfer ribs to the slow cooker.

Rib Sauce

2/3 cup chili sauce (not sweet)

1 tbsp soy sauce

1 1/2  tbsp orange juice              

3 tbsp honey

1 tsp salt

1 1/2 tsp smoky paprika

1 tbsp Worcestershire sauce

2 tbsp packed brown sugar

4-5 minced garlic cloves

1 tbsp hot sauce, adjust up or down to taste

Pour sauce over ribs in slow-cooker and cook on low for about 5 hours.  Meat should be very tender and starting to fall off the bones.