I am always fascinated with iconic American dishes and enjoy putting my own spin on them. Ham and eggs are one of my favorites, so this zesty combination of deviled ham married to a deviled egg is my way of rethinking a traditional Thanksgiving dish.-Chef McClure
1 cup large diced smoked ham
1/2 cup melted lard
1 large shallot, bruinoised
1 lemons juiced
1/2t black peppercorns
1/2t pink peppercorns
1 pinch cayenne
1/2t fennel seeds
1/2T ground yellow mustard
6 each boiled eggs
Juice from 1 Lemon juice
3 tsp Mayonnaise (Bring out the Best)
To taste, Kosher salt
1 tsp Sweet paprika
1.Macerate shallots in lemon juice and add season with salt.
2.While shallots are macerating, toast whole spices and finely grind.
3.In a robot coupe, pulse ham until it looks shredded, but not pureed.
4.Pull ham from food processor and place in a mixer with a paddle attachment.
5.Place mixer on slow to medium speed.
6.Slowly add the lard to the ham while mixing the ham until a paste like state is achieved. Then season with spices until tasty.
7.Cut boiled eggs in half and remove the yolks.
8.Push yolks through a sieve to achieve a fluffy texture.
9.Mix spices, lemon juice and mayonnaise with the yolks.
10.Fold in equal parts deviled ham to the deviled yolk mixture.
11.Taste mixture, if you like it spicier add more cayenne pepper.
12.Pipe deviled mix back into the eggs and dust with sweet paprika.