Tinfoil Chef

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This started out as something called “Ham Salad Croissants”, which my wife found in Taste of Home magazine. We thought it sounded good but of course, being the tinkerers that we are there was just no way we were going to leave it exactly as we found it.

This is also a good example of the kind of thing I talked about in Measuring vs “Eyeballing”, some of this is measured out and the rest of it is pretty much a judgment call on the part of the cook. This is because some things are really just a matter of personal tastes and simply are not going necessarily be the same for everyone.

This started out with one of those four pound boneless hams. I cut it in half and wrapped one piece in foil and put in in the freezer for another time. The remaining half I sliced and cubed.

Then I took four ribs of celery, about two thirds of a cup of diced green pepper and diced half of a sweet onion and sauteed that in a couple pats of butter.

My wife took the ham and used the food processor to grind it down to a paste like consistency. Then the vegetable mixture was given the same treatment and added to the bowl of ham.

Next she added roughly half of a 16oz jar of Miracle Whip dressing, a generous heaping tablespoon of sour cream and about a third to a half cup or so of dill pickle relish.

From here it’s just a matter of stirring this whole combination together and taste a sample of it to see if any one thing is overwhelming anything else. If at this point the taste is satisfactory then you’re ready.

The way we used it last night was to simply make sandwiches with some shredded cheese and a few leaves of spinach on your favorite type of bread. This mixture also makes for a really good variation on the breakfast burrito, simply use the ham salad instead of the egg & sausage mixture. It also makes a fantastic dip for most kinds of chips.

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