Deviled ham is a tasty ham spread that elevates lowly ham sandwiches to another level of deliciousness. Made with simple ingredients, this Southern recipe is guaranteed to become a family favorite and will definitely perk up lunchtime.
I don’t always have leftover holiday ham in my fridge, so I picked up a few ham steaks at my local grocery store to make my ham salad.
If you’re looking for a new dip idea for your next get-together, deviled ham goes well with crackers and my easy recipes only takes a few minutes to make.
Ingredients to make Deviled Ham
Let’s start by gathering the ingredients we need to make my deviled ham recipe (ham spread recipe). In Chef Speak, this is called the Mise en Place, which translates into Everything in its Place.
Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.
For a spicier version, add a little cayenne pepper or additional hot sauce to the mixture. You can also use Dijon mustard or brown mustard instead of yellow mustard. They will also add a little more spice to the ham spread. You can also add a sweet pickle relish to the mixture; it adds a nice flavor.
How to make Deviled Ham
- Cut the ham into smaller pieces and add them to the bowl of a food processor.
- Pulse the ham until it looks like ground meat, but be careful not to over-pulse; it should not be a paste.
- Add the ground ham, mayonnaise, yellow mustard, garlic powder, onion powder, black pepper, sweet paprika, and celery salt to a large bowl.
*For a spicer spread, add ¼ teaspoon of your favorite hot sauce to the mixture. - Mix the ingredients until well combined.
*Let the deviled ham chill for 2-3 hours before serving.
If you’ve never tried this delicious spread, you don’t know what you’re missing. I remember my grandparents always had a few cans of Underwoods canned deviled ham in their pantry, and it was always a treat when they made me a sandwich with that delicious spread.
No offense to the William Underwood company, but my version is a lot better than the canned stuff, and it’s a great way to use up leftover ham.
I do love deviled ham sandwiches on white bread, and It’s a delicious alternative to chicken salad or tuna salad.
Use my deviled ham as an alternative filling for deviled eggs. It gives a whole new meaning to ham and eggs. You can also add a dollop on top of cucumber slices or stuff celery sticks with the ham spread.
Store any leftover deviled ham refrigerated in an airtight container for 4-5 days.
Recipe FAQ’s
Deviled ham is a spicy ham spread made out of ham, mayonnaise, yellow mustard, and seasonings. The amount of spiciness can be controlled by adding more or less hot sauce or cayenne pepper to the mixture.
According to the Oxford Companion to Food, the term “deviled” is a culinary term that first appeared in the 18th century as a noun and then in the early 19th century as a verb. It meant “to cook something with fiery hot spices or condiments.” The hot spices or condiments most often referred to the addition of mustard, hot sauce or cayenne pepper.
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Deviled Ham (Ham Spread)
Ingredients
- 1 ½ cups ham imported or deli ham cut into small cubes
- 3 tablespoon mayonnaise
- 1 tablespoon yellow mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon sweet paprika
- ¼ teaspoon ground black pepper
- ¼ teaspoon celery salt
- ¼ teaspoon hot sauce -optional
Instructions
- Cut the ham into smaller pieces and add them to the bowl of a food processor.
- Pulse the ham until it looks like ground meat, but be careful not to over-pulse, it should not be a paste.
- Add the ground ham, mayonnaise, yellow mustard, garlic powder, onion powder, black pepper, sweet paprika, and celery salt to a large bowl.If you want the deviled ham spicier, add ¼ teaspoon of your favorite hot sauce.
- Mix the ingredients until well combined.
- Store the deviled ham refrigerated in an airtight container. Chill for 2-3 hours before serving.
- Serve the deviled ham in a bowl with crackers. Serve the deviled ham on white bread with lettuce leaves.
B. Dixon says
So much better than a canned deviled him I used to eat when I was a kid. Very tasty.
Chef Dennis Littley says
Thanks for letting me know you enjoyed our deviled ham recipe! It’s definitely better than the canned version.
Marianne says
This was delicious! I have made ham salad before but not this good. I never would have thought to use the onion and garlic powder and paprika. I was out of sweet paprika so used some smoked paprika and it worked.
Chef Dennis Littley says
I’m happy to hear you enjoyed the deviled ham, its a family favorite!