Classics: Deviled Ham

You are going to love this Deviled ham spread or dip, however you decide to use it. This is one of the easiest and easily accessible meals to make

Before we even get started, I realize that some of you may be unable to disassociate your thoughts about deviled ham from those tiny tins of “Underwood” -brand Deviled Ham, with its pitchfork-wielding red devil leering ominously from the white paper package.

Some of you may have a visceral, negative reaction to the notion of blending cooked ham with mayonnaise.

With origins in the mid-1800’s, the process of “deviling” can be applied to almost anything, including hard boiled eggs, organ meats, or in this case, cooked leftover ham. The remains of our honey-glazed spiral cut ham are ground up, mixed with mustard and other spices, and used as a flavorful, unique spread for crunchy crackers or for (not so) fancy tea sandwiches with the crusts cut off and eaten with pinky extended. Still not on board with the whole idea? Close your eyes, pretend that it was presented to you as “Downeast Country Pate” on a fancy charcuterie board at a sidewalk cafe, with a few toast points, a handful of cornichons, and an ice cold beer that cost more than a used iPod Touch.

How to Make Deviled Ham

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Deviled Ham

Deviled Ham Recipe


  • Author: MealHack.com
  • Prep Time: 13 Min
  • Total Time: 13 minutes
Scale

Ingredients

  • 1 1/2 cups cooked ham (about 1/2 pound), chopped
  • 1/3 cup mayonnaise
  • 2 teaspoons whole grain mustard
  • 3 tablespoons onion, chopped
  • 1 teaspoon whole capers, drained
  • 34 tablespoons curly parsley
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Sriracha sauce (or your favorite hot sauce, to taste)
  • 1 teaspoon sweet pickle relish

Instructions

  1. Combine all ingredients in the bowl of a food processor. Pulse in one second bursts, scraping down sides of bowl with a rubber spatula as needed. Pulse until very well combined, but not quite a smooth paste (some texture here is good).
  2. Cover and chill in refrigerator for at least an hour to allow flavors to meld.
  3. Serve on crispy crackers, white bread, or with veggies.

How to Make Deviled Ham


 

 

Frequently Asked Questions About Deviled Ham

Is Deviled ham healthy?
The store bought brands usually have lots of salt and additional preservatives that are not nutritious. making your own home cooked Deviled ham is more healthy.

Is potted meat the same as Deviled ham?
No, the difference between the two is potted meat is mechanically separated parts of all kinds of meat whereas deviled ham is simply parts of ham only.

What Goes good with Deviled ham?
The most popular ways to eat Deviled ham is to spread it on crackers or use as a replacement for sandwich meat. Some other great things that go good with Deviled ham include cucumbers, carrots, and even chips.

 

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Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road." He currently owns and operates the Ancho Honey restaurant in Maine.

13 Comments

  1. I’ve never had deviled ham but not because you lost me at the sound of it, simply because I had never been introduced to it before. After reading the ingredient list, and not caring how paste like my ham is I really want to give this a try. It sounds rather delicious.

  2. I grew up eating Underwood Deviled ham pate from a can whenever we went camping and LOVED it. My dad also made a true “ham salad” with all sorts of vegetables and horseradish that was delicious but not like deviled ham pate. As a 20 year vegetarian I purchased a log of faux ham recently and began to dream about that deviled ham. Found your recipe and am gonna give it a shot tonight. Thanks!

    1. If you manage to make a vegetarian deviled ham, that will be a definite first for our site! 🙂 Be sure to let me know how it turns out…I’ll be waiting to hear the results!

  3. just found this recipe… and actually it is 4:00 in the morning and I’m sick of seeing nutella recipes on pinterest. LOL I actually came looking for a deviled ham recipe and this was the first one I clicked on. After reading your first paragraph I was hooked. Going into my recipe file. Thanks

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