Best Ham Relish For Tea Sandwiches Recipes

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DEVILED HAM TEA SANDWICHES



Deviled Ham Tea Sandwiches image

Provided by Trisha Yearwood

Categories     appetizer

Time 15m

Yield 16 tea sandwiches

Number Of Ingredients 11

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

Steps:

  • 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.

HAM AND EGG TEA SANDWICHES



Ham and Egg Tea Sandwiches image

Provided by Sandra Lee

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 15

6 large eggs
2 tablespoon mayonnaise
1/4 teaspoon paprika
1 tablespoon chopped fresh dill
Kosher salt and freshly ground black pepper
2 tablespoons mayonnaise
1 tablespoon spicy brown mustard
1 tablespoon pickle relish
1 tablespoon finely chopped onion
1 stalk celery, finely chopped
1 tablespoon chopped fresh parsley
1/2 pound deli ham, sliced thick, diced
Kosher salt and freshly ground black pepper
6 slices wheat bread
6 slices white bread

Steps:

  • For the egg salad: Start by hard boiling your eggs. Put your eggs in cold water in a medium saucepan, place on the stove, and bring to a boil. Turn the stove off, cover the saucepan with a lid, and after 15 minutes run them under cold water. Peel the shells from the eggs (reserve 2 whole eggs for Round 2 Recipe Nicoise Salad with Lemon Garlic Vinaigrette) and chop.
  • In another bowl, stir together the mayonnaise, paprika, dill, and salt and pepper. Add the chopped eggs and gently toss.
  • For the ham salad: In a medium bowl, whisk together the mayonnaise, mustard, pickle relish, onion, salt, pepper, and parsley. Add the celery and half the ham (reserve remaining half for Online Round 2 Recipe Ham and Cheese Breakfast Burrito) and toss to coat. Set aside.
  • For the sandwiches: Cut off the crusts from the wheat and white bread. On a clean surface, place 1 slice white bread down and top with half the egg salad. Top that with 1 slice wheat bread and spread half the ham salad on top. Top with 1 slice white bread. Slice crosswise into triangles. Repeat, alternating the white and wheat bread as the beginning slice, until you have made 4 sandwiches.

HAM RELISH FOR TEA SANDWICHES



Ham Relish for Tea Sandwiches image

Source: The Lee Bros Southern Cookbook Spread on crustless white bread for yummy sandwiches. Makes 8 - 10 small tea sandwiches.

Provided by Brookelynne26

Categories     Spreads

Time 15m

Yield 1 1/2 cups, 4 serving(s)

Number Of Ingredients 8

1/3 cup golden raisin
1/2 lb baked ham, cut into 1 inch cubes or 1/4 inch thick slices
2 tablespoons cream cheese, softened
2 tablespoons good mayonnaise (Duke's or Hellman's)
1 teaspoon olive oil
1 teaspoon white wine vinegar
3 tablespoons chochow relish
1/4 teaspoon curry powder

Steps:

  • Soak the raisins in warm water for 10 minutes and then chop in food processor until no raisins remain whole. Add the ham and continue processing for 1 minute longer, until mixture is smooth and no ham pieces are left whole.
  • Place mixture in a mixing bowl and add the remaining ingredients. Will keep in the refrigerator for up to 3 days.

Nutrition Facts : Calories 198.8, Fat 9.5, SaturatedFat 3.2, Cholesterol 39.4, Sodium 1026.1, Carbohydrate 15.6, Fiber 0.7, Sugar 9.4, Protein 13.7

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