| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 16 tea sandwiches |
| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 16 tea sandwiches |
Ingredients
- 1/2 pound thick-cut smoked deli ham, rough chopped
- 4 ounces cream cheese, softened
- 1/4 cup mayonnaise
- 1/4 cup fresh flat leaf parsley leaves
- 1 1/2 teaspoons spicy brown mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon freshly ground black pepper
- 4 pickled okra plus 1 teaspoon brine (see Cook’s Note)
- 1 shallot, peeled and quartered
- 8 slices white bread
- 8 slices pumpernickel bread
Instructions
- Add the ham, cream cheese, mayo, parsley, mustard, Worcestershire, pepper, okra brine and shallot to a food processor and pulse until you have a pastelike consistency. (You can make this ahead and store in an airtight container, refrigerated, until ready to serve.)
- Spread 1/4 cup deviled ham over a piece of white bread. Top with a slice of pumpernickel bread to form a black-and-white sandwich. Repeat to form 8 sandwiches total. Gently trim the crusts of the sandwiches. Cut each sandwich on the bias to form 2 triangular tea sandwiches. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 126 |
| Total Fat | 7 g |
| Saturated Fat | 2 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 5 g |
| Cholesterol | 17 mg |
| Sodium | 258 mg |
| Serving Size | 1 of 16 servings |
| Calories | 126 |
| Total Fat | 7 g |
| Saturated Fat | 2 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 5 g |
| Cholesterol | 17 mg |
| Sodium | 258 mg |
Reviews
Made a double batch today with the leftover smoked ham from Thanksgiving. Few substitutions for what I didn’t have on hand. Capers & brine, didn’t want to run out to the Less Price country store for okra (which I LOVE). 1 t. each dijon, horseradish brown & Mr. C’s hot mustards (no spicy brown in fridge). After processing & tasting, 1/2 fresh lemon squoze of brightness & a pop of tang. Mish Trisha, thank you for sharing your old recipe with us. The only deviled ham I recall from my childhood was the trusty can of paper wrapped product. We loved it & it was an occasional splurge my frugal momma bestowed upon us. This is def a keeper.
Great! I doubled to give my son for his week on site work. Had no okra so substituted large kosher strips but not doubled. I also did not use deli meat, but ham on the bone instead. Excellent!
Did I miss something? Can’t wait to try this, but didn’t see in the recipe where the okra was added. Was it chopped and added at the end. That’s what I would think. Love the addition of the brine in the mix.
Love this!! We use Indian relish instead of the okra.
I love the ham salad from my childhood in St Louis…this reminds me of my moms! I used pickle spears instead of okra. Delicious, thanks Trisha!
Really yummy. Couldn’t find the pickled okra, so substituted bread and butter pickles and 1 tsp. of their juice.
Delicious. I love the pickled okra instead of relish.
just made this and it is so yummy. i did use home made pickle relish and that is the only difference