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Deviled Ham

1/3 c Minced onions
1/2 Stick butter
1 tb Flour
1 tb Dry mustard
Pinch of cayenne
1 c Scalded heavy cream
2 c Ground cooked ham
2 tb Dijon-style mustard
2 ts Horseradish(or more),drained
Salt and pepper to taste


In saucepan saute minced onion in butter over moderate heat until softened. Stir in the flour and mustard and cayenne and cook roux over low heat, stirring for 3 min. Remove from heat, pour in cream, whisking vigorously until mixture is thick and smooth; simmer sauce for 15 min. In a bowl combine the ground ham, the sauce, the horseradish and salt and pepper. Chill, covered, for 2 hrs.


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