Hammy Sammies. On Biscuits.

Sue and Peter came to visit us from Maine this weekend.  In addition to a little Old North State down-home cooking at Raleigh's The Pit, we wanted to treat them to some North Carolina-inspired fare at our place.  Given the popularity of pork here, I decided on deviled ham sandwiches (made in Maine favorite Bakewell biscuits for a reminder of home as they're on the road).

The deviled ham recipe is from a recent issue of Gourmet magazine (RIP).  One-and-a-half cups of cooked, chopped ham, one-third of a cup of mayo, a tablespoon or so of grainy mustard, a few splashes of Worcestershire sauce and a little bit of Tabasco.  Mix and serve.

The biscuits were good, but overpowered the ham a little.  Next time, I think good old white bread will be in order.

The food: Deviled ham biscuit sandwiches
The verdict: The ham stole the show