Jump to Recipe Save Recipe
This recipe for old school Deviled Ham is a savory mixture of finely chopped ham that can be eaten as a spread, dip, or topping. It’s perfect for leftover ham!
When I was a kid, I LOVED deviled ham. You know what I’m talking about?The canned meat stuff with the white paper wrapper… kinda like potted meat. It’s kinda like ham salad, but with a little bit of a different texture. I remember so many lunches with deviled ham as a kid. I’m not sure why I do, but I just love the stuff.
Well, as an adult, I still crave that flavor.So, I decided to put together some deviled ham of my own. It’s quick, easy, and can be used on a sandwich, which is how I like it, or can be served as a dip or spread on crackers.And it’s pretty close to the original stuff. Plus, I know exactly what’s in it, if you know what I mean. 😄
While, I normally just buy the chopped ham in a pack in the meat case at the grocery store, this is also a great way to use up your leftover ham! This dish may not look purdy, but it sure is yummy!This makes quite a bit, but the recipe halves easily, if you need less.
What is Deviled Ham?
You probably remember Deviled Ham from your childhood. It’s a canned meat product that came in cans wrapped in white paper. Deviled Ham is a spread, dip, or topping made of finely chopped cooked ham. The ham is then mixed with several ingredients including mayonnaise, mustard, spices, and seasonings.
Deviled ham is usually served cold on top of saltine crackers or in a sandwich as a spread. Deviled Ham sandwiches are absolutely delicious! Think, tuna salad sandwich or egg salad sandwich! Yum!
You may also use deviled ham as a dip with chips or vegetables, like celery. Deviled ham makes for a delicious savory snack or appetizer, and it is a great way to use up those ham leftovers.
How to eat Deviled Ham
There are so many ways you can enjoy Deviled Ham:
- As a spread – Simply get a spoon full of the mixture and plop it on top of a saltine cracker. The salty crunch of the crackers teamed with the savoriness of the Deviled Ham is so good!
- In a sandwich – I love a Deviled Ham sandwich. Smother the mixture between two slices of good old white sandwich bread… yes ma’am! My mouth is watering now!
- As a dip – I love to grab a handful of celery sticks and dip them in a bowl of Deviled Ham. It also makes a great dip to go with Fritos Scoops! This would be an excellent tailgate snack!
Ingredients Needed:
- Ham – You can used your leftover ham or purchase diced ham from the grocery store. Either way, you will need about 4 cups of finely diced ham.
- Mayo – Duke’s mayonnaise is truly the way to go with this recipe, but really any brand will do.
- Dijon Mustard – You must use dijon mustard to get the tangy flavor I enjoy so much.
- Hot Sauce – Choose your favorite, but also take into consideration your own spice tolerance and that of your guests. I think 1/4 teaspoon is the perfect amount. And, I have never had any complaints from company or family.
- Worcestershire Sauce – Aside from how to actually pronounce Worcestershire, this is a no brainer. I simply love Worcestershire sauce, and it marries so well with this recipe.
- White Vinegar – The dish needs a little acid to cut the fat and salt and we get that from plain ol’ white vinegar.
How to store Deviled Ham?
Homemade Deviled Ham should be kept in the refrigerator in an airtight container or tightly covered with plastic wrap. Deviled Ham typically keeps for up to 5 days in the refrigerator.
You will need to adjust this time if you are using leftover ham. Ham is generally good for 3-5 days after it is cooked. That same expiration date will apply to your deviled ham from the date the ham was actually cooked.
Deviled ham does not do well when frozen and then thawed. When thawed, the consistency becomes a bit sludgy, so I do not recommend freezing deviled ham after it is prepared.
Recipe Card
Deviled Ham
Author Stacey Little
Course Appetizer, Main Course
Cuisine American
Prep Time 20 minutes minutes
Total Time 20 minutes minutes
Servings 6
Calories 315kcal
Ingredients
- 1.5 pounds diced ham (about 4 cups)
- 3/4 cup mayo
- 1 tablespoon dijon mustard
- 1/4 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- 2 teaspoons white vinegar
Instructions
In a food processor, pulse diced ham until finely minced, but not pureed.
In a large bowl, combine processed ham, mayo, mustard, hot sauce, Worcestershire, and vinegar and stir to combine well.
Refrigerate for at least two hours for best texture and flavor. Serve on crackers, as a dip, or on a sandwich.
Nutrition
Calories: 315kcal | Carbohydrates: 3g | Protein: 21g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 73mg | Sodium: 1701mg | Potassium: 18mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 21IU | Vitamin C: 0.3mg | Calcium: 5mg | Iron: 1mg
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
Did you make my Deviled Ham?I’d love to see! Share on Instagram, tag @southernbite, and use the hashtag #southernbite!
Tag on InstaLeave a Rating
This post was originally published on September 20, 2012 and was updated on May 30, 2023.
Related Posts
Join my mailing list!
Get new Southern Bite recipes delivered right to your inbox. Plus, I’ll send you my Breakfast Bites mini ebook!
No spam, unsubscribe anytime.
Reader Interactions
Rate & Comment
Comments
James Nowatchik
I also loved deviled Ham since my younger days when I was in the Marines. I use almost the same as you do I add onions cellular small diced I like tabasco as the heat. I can barely keep in the refrigerator that’s how fast it goes. And I’ve had requests from members of my church.Reply
It’s so good, right?
Randall
Much better than the canned. I remember Deviled Ham from my childhood 60 years ago. I recently tried the canned variety. It seemed to be lacking a bit of pickle/relish flavor. It could be my aging taste buds or the added or the use of mustard flour rather than Dijon mustard + no Worcestershire Sauce in the Underwood canned variety. I tried placing a Bread & Butter pickle slice on top of the canned stuff with excellent results. I’m going to try adding some shaved Bread & Butter pickle to my next batch of Deviled Ham. 🥸Reply
Randall
Underwood also uses tumeric as seasoning.
Thanks, Randall! Appreciate you sharing your tweaks, too!
Vince Kasten
Thanks for this! FWIW, I add in pickle relish to add more sweet/sour and it adds another layer of flavor that I remember from Underwood Deviled Ham as a kid (many many years ago).
Reply
Thanks, Vince!
Liza morris
I love your recipes they are fun tasty not expensive your gift to cooking brings happiness to my tummy thank you Big Canadian fan
Reply
Thanks so much, Liza! You made my day!
Tom Long
It’s even better than the can! Love this. Also, “Plus, I know exactly what’s in it, if you know what I mean.” is hilarious. Any true southerner knows EXACTLY what you mean.Reply
Ha! Thanks, Tom!
Cheryl
Love it! Mom used to make it when I was a kid. I used this step by step and its great. I used a canned ham (1lb). Spread it on Hawaiian rolls and its so good!!Reply
Love it on those sweet rolls! So glad you enjoyed it, Cheryl!
Carol A Gregory
wor chester shire NO NO NOwer ster shire YES YES YES
Reply
😂
Shawn Vincent
Deviled ham a perfect start to an elders dietary fiber of life.
🏆
Allyson Venable
Made this for a football weekend. Used as a dip and made sandwiches with you homemade pimento cheese. Definitely will make again.Reply
I’m coming to your house for the game! Lol! So glad you enjoyed it!
Gina Chavez
I am 75 years old and remember my mom and aunt making this for baby showers. They ordered bread that was dyed pink and blue from the bakery and made this spread that we called ham salad. They added ring bologna to make it stretch further and put it through a grinder that screwed onto the edge of the table. It was so good! thanks for the recipe and the memories.
Reply
I love how food can remind us of those great memories!
PattiAnn
Need to add Beau Monde seasoning.
Thanks for your recipe.Reply
Hope you’ll enjoy it!
Myrna
Stacey, I am in my 70’s and carried my lunch to school in a brown bag that had deviled ham or potted meat the majority of the time. Never thought I would read about people loving it all these years later. One of our other meals was corned beef in a can. I loved it so last year I bought a can and it seemed different. As a kid my favorite was burnt fried balogna on a sandwich. Today I don’t eat white loaf bread unless it’s fresh tomatoes and mayo.
Thanks for bringing back memories and good eating.
Seems like all the stuff they say is bad for us today made us happy as kids. Maybe we were just more grateful back then.Reply
I think you are 100% accurate on all accounts! I fondly remember the canned corned beef hash too, but had it not too long ago and it just wasn’t the same.
Cheryl
Delicious ham salad! I added everything you said and just a few tablespoons of sweet relish; we loved it!Reply
I’m so glad it turned out great for you!
Matt
Excellent recipe. Added 1 tsp coarse cracked black pepper and substituted white wine vinegar for the vinegar. Yummy!Reply
Glad to hear you enjoyed it, Matt!
Susan
I made this for the second time and my husband just loves it! He was looking forward to me making it and talked about it for days. Thank you for a keeper.Reply
Richard
Delicious!!!!! I hadn’t had this since I was little, but I always loved it. In Chicago we call it ham salad, but it is the same and it is fantastic. To make it authentic Chicago-style ham salad, you add about 1/3 cup of sweet pickle relish lightly drained – just hand over cup to get rid of excess liquid.Reply
Glad you enjoyed the Deviled Ham, Richard!
Tammy
Does this freeze well?
Reply
I’ve never tried freezing this, so I can’t say for sure.
Suezee
I had leftover ham from Christmas dinner and decided I should find ham recipes for leftovers. Your recipe jumped out at me. We’re deviled ham fans from way back. I can’t imagine why I never made some before. I did check out other recipes but yours was straight forward and I’m a purist when it comes to deviled ham. It tastes almost identical to canned deviled ham! Spot on!Reply
Thanks, Suezee!
steve h.
easiest and best recipe ever. no sense to look any further.Reply
Thanks so much, Steve!
Judy F
Easily chopped in my Kitchen Aid mini chopper. All ingredients are in my kitchen. I used Taco Bell hot sauce packets. Judy
Reply
Great twist!
Mike Johnson
Great deviled ham recipe. I use less mayo and a little more hot sauce.
I added sweet, Vidalia, onion, and pickle radish. It was over the top!!!!Reply
Glad to hear you enjoyed it, Mike! Thanks for sharing your tweaks!
Shawn
I think that it was pretty good
Reply
Glad you enjoyed it!
Patti Goodman
I am so going to make this!! I cooked a smoked shoulder picnic ham today in the slow cooker, so I have tons of “ham”. I grew up eating the Underwood deviled ham, as well as Vienna sausages and potted meat. I’m 57 now and it’s been a million years since I’ve had any of that stuff, I do still often think of and crave, the deviled ham. I’ve been eating healthier and trying to lose weight, but a little deviled ham one piece of wheat bread wouldn’t hurt anyone, right?? lol Thanks for the recipe!
Reply
Tamra
Recently got partial dentures and have been looking for new recipes. Had some leftover Kirkland ham in the freezer. I followed the recipe and added a squeeze of lime, put on crackers. Thank you so much for sharing your family recipes, this is a keeper. My grandmother from oklahoma had this around hollidays. I’ll be making this for my family. Simple and very tasty.
Reply
I’m so glad this recipe works so well for you!
Roberta Farrington
I made it and it is great. Thanks.Reply
Thank YOU Roberta!
Verna
I will half to try it your way. Sounds good. I remember when we had our flower shop on Ys when every one was working my mother in law would bring a big batch of this. But her recipe was different. She ground up a big piece if bologna and added salad dressing,and some sweet relish. Was great on sandwich’s,.
Reply
Teri
Can regular mustard be used instead of Dijon?
Reply
Yes, but it will certainly give it a different flavor!
James
Underwood brand deviled ham on Saltines and co*ke. Grandpa, Dad, and Uncles arguing in the parlor. Cousins playing in the back yard. Balmy weather. The perfect summer Saturday afternoon.
Reply
Sounds pretty perfect to me!
Dianne
We always had Deviled Ham sandwiches after a big ham dinner. I always use Miracle Whip and then add green relish. The relish is the one you use on Hamburgers.
Reply
So good! And the perfect way to use up leftover ham.
Fred
Since they no longer make Deviled Spam would you pleaseeee make that for us that want to travel down memory lane? I have searched and searched finding none to buy so a recipe is the only thing I have. I love your recipes and I know the result will be perfect. Thank you in advance.
Reply
Thanks so much for the trust! I’m not sure I’ve ever heard of deviled spam, but let me see what I can find out.
Debi Dana
I remember the Underwood Devil ham my mom bought in tiny cans wrapped in paper when I was a kid. I’ve made deviled ham before just using mayo and mustard for seasoning. This recipe popped up on my Pinterest so I thought, “ what the heck, I’ll give it a try”. Oh what a huge difference a little hot sauce, worschershire and vinegar make!!! WOW!!! Thank you so much for sharing, it’s made all the difference between “ok” and “Holey Moley”!!!Reply
Amazing! So glad to hear how happy this recipe made you.
Nancy
I was delightfully surprised at how delicious this was and how people in my life that do not like the canned version of this raved about it. I am definitely making this again. I only added garlic powder and a little more mayo and some sour cream.
Thank you so much for sharing this recipe.Reply
So glad to hear y’all enjoyed it, Nancy!
Deborah
Yum! I had some leftover black forest ham from the deli (just 3 slices) and made this up with a couple teaspoons of Duke’s mayo and dash of the rest of the ingredients. Enough for maybe ONE sandwich…can’t wait to go buy more ham to make a lot more! This is spot-on! Thanks!Reply
So glad to hear you enjoyed it!!
India Davis
Can I leave put the vinegar and still have it taste right?
Reply
I think it’s a pretty important ingredient in terms of flavor, but you can certainly try leaving it out.
Rich
Wow! I cant wait to try this. The store bought kind is so expensive these days.Reply
Hope you’ll enjoy it!
Valerie
I never had ham salad growing up, but these days (I’m 66!) I love it. Anyway, I’m writing to say that as a child, my mother made her deviled eggs with the canned deviled ham. No exact measurements; she’d hard boil a bunch of eggs, halve them, and put the yolks in a bowl. Add a can of deviled ham, some mayo, maybe a little pickle relish and pepper. Then stuff the eggs. That’s how I make it still. Reading your article I was surprised that people actually made sandwiches out of it. Who knew!.
Reply
Well, that’s something I’ve not heard before. Very interesting! And isn’t it funny that you’ve never heard of it as a sandwich? Perspective is a powerful thing, right?
Terri
Husband said this recipe is definitely a keeper! Added a little extra hot sauce and 4 ounces softened cream cheese with the dressing. He likes it with crackers. Perfect way to use the leftover ham. Thanks!Reply
Awesome! So glad he enjoyed it!!
Pamela
Made this today with leftover New Years Day Petit Jean ham and loved it! Added a bit of horseradish for a little kick. Thank you!Reply
So glad you enjoyed it!
Beth G
Deviled ham on Arnold Branola bread with lettuce were our “beach or on the boat sandwiches” growing up. I bought a can of the stuff recently and it was way too salty. Will try your recipe ( and some of the other ingredient suggestions) and enjoy my guilty pleasure knowing this version has got to be healthier! Thanks!
Reply
Sure hope you enjoy it!!
Joni
I always loved deviled ham. I came across this a did a different variation from what I had on hand. What turned out was delicious! I added chopped celery in with the ham in the food processor, used regular mustard, used sriracha sauce, omitted the vinegar. Loved it.Reply
So glad you were able to use this as a jumping off point!
I do the same, but I add a squeeze of honey mustard, and lots of liquified onion, done in the food processor.
My friends Love it!Reply
Sounds great!
bonnie mcfie
I have been looking for this recipe for a long time, it’s delicious and so easy. Thank you!Reply
So glad you enjoyed it!!
Barbara Miller
In 4th grade (1967) I got a Jungle Book lunch box (still have it) and every day I took Deviled Ham sandwiches to school for lunch. The lunch box sill smells of it. I’m going to try your recipe with some Jenni-O turkey ham. I have 2 cans of the processed deviled ham in my kitchen cabinet.Reply
Libby Leatherwood
Oh my goodness! We grew up on this, and I still love it! So glad to see a homemade version! I will definitely be making this. Thank you!
Reply
Sure hope it turns out great for you!!
Hi Stacy – Thanks for this recipe. I love this stuff too and especially on Rye bread or French Bread with extra Dijon Mustard on top. I like that there isn’t any ingredient I can’t pronounce. Thanks again.Reply
Yum! Sounds amazing!!
Cathy Smith
You can make a sandwich spread with bologna. You use the same recipe only replace the ham with bologna and add just a little sweet pickle relish.
Reply
Absolutely! I’ve certainly heard of folks doing that.
Beth Deese
My grandma made deviled ham sandwiches on little white rolls with mayo (Hellman’s, of course) and slices of fresh cucumbers. I adored them. This was in Connecticut back in the 50’s. I still crave them so I’ll try your recipe. Thanks!
Reply
Those sandwiches sound amazing! Hope you’ll enjoy this version.
Diane Ziemski
Oh so good, fresh made or from a can……
Always was my canoeing treat, deviled ham, cream cheese on saltines.Now I make it myself,,, use paprika and red pepper, garlic powder, dijon and MAYO…..
SO GOOD…Reply
Sounds great!
Paul Cook
5 stars for sure!
I made this using your recipe a few years ago, but never commented.
So, I’m about to make this again after re-discovering it! It’s 100% perfect!!
To my knowledge, growing up in western Pennsylvania in the 70s & 80s, I don’t ever recall getting this from the actual can. My Mom always got it fresh from the grocery store deli, (I recall maybe pint or quart containers of it)
We were poor, it was cheap, resulting sandwiches were awesome!
This recipe brought back a flood of delicious memories! Thank you a million times over!! Just great!Reply
I’m so glad that you have enjoyed it! Thanks for coming back to let me know!
Dave Anderson
I just found your recipe. I’m going to use some leftover
Easter ham and will run some onion and hard boiled egg through my trusty meat grinder. Thanks so much!Reply
Hope it turns out great for you!
Deviled Ham is one of my all time faves. This recipe is identical to my mother’s and grandmother’s.
I do the same recipe but I start with a celery stalk and 3 baby carrots, ground finely in the processor, then I go on to add the rest. It just gives it a little extra crunch and flavor. Not too much that takes away from the creamy spread we love. I also through in a little fresh parsley if I have it.
I cannot wait until after Easter 2020 this weekend, since my husband and I will have ample leftovers with the Covid-19 quarantine prohibiting the family joining us for dinner. I will miss the family but……………..
Lots of this spread in our future.Reply
Way to see that silver lining there, Melanie! Happy Easter, my friend!
CG
Delicious!Reply
So glad you enjoyed it!!
Kate E
Oh my goodness! I’ve been looking and looking for a deviled ham recipe! I’m Southern, so of course I grew up with deviled ham sandwiches and crackers and other great snacks! I’ve tried to put some together on my own but I just couldn’t quite get the taste right, but this recipe is it! I took this to a family picnic last month and it was gone so quick. We use is not only on baguette bread, but as dip with wavy lays. Sooo good! The canned stuff is great but so expensive. Thank you! thank you! thank you! For bringing that childhood flavor back and easy to make!Reply
I’m so glad everyone enjoyed this so much, Kate! We sure love it at our house!
John C
Don’t laugh at me. I made your recipe vegetarian-style with vegetarian ham loaf run through a meat grinder, vegan mayo, and vegan Worcestershire. I used to love the real stuff as a kid but these days I have sworn off meat products for health reasons. The result was not far off from my memory. Texture was right. My family asked for seconds. Thanks for posting this.
Reply
Hey, I’m just glad you enjoyed it!!!
Denise Chelpka
Way late to the party, but SO glad I found this. When I was first married, back in the dark ages, I used to make a deviled ham spread with the canned stuff, finely chopped hardboiled eggs, chopped green olives and chopped green onions. Haven’t made it in decades. A few years ago I thought about making it again, then I looked at the fat content on the can and decided against it. Now with this recipe I can make it again and it will be much healthier. I’ll use my homemade mayo in it. Now I just need to go pull those ham steaks out of the freezer. Thank you!
Reply
I sure hope you’ll enjoy it!
Elizabeth
This was my favorite growing up too. Thanks for elevating it so I can eat it as an adult!!! Can wait to try it!
Reply
LOL! Hope you enjoy it!
Gabrielle
Every now and then as a treat, my mom would buy me a little can (you know the half size one) of Deviled Ham. I loved it so much. I tasted it recently and it just doesn’t taste the same…did they change the recipe over the last 40 years or is it just hopeful childhood nostalgia? Anyway, I came here looking for a great deviled ham recipe to use up the remains of the Christmas ham, and I have to say your recipe is the best I have had. I caught my 14 year-old son eating it out of the bowl, and he begged me to make more. In a way, I am glad he never had the Underwood canned stuff.
Reply
Ha! So glad to hear y’all enjoyed the deviled ham! I’ll admit that the canned stuff doesn’t taste the same either. I’m not sure if the recipe changed or my tastebuds did. 🙂
Shelley
can this be made without mayo? my hubby has been wanting deviled ham but he is allergic to eggs. I know there is eggless mayonnaise out there but he is still apprehensive about that. do you think sour cream would work?
Reply
Luxie
I think the mystery of why none of these mixtures tastes exactly like those paper-wrapped cans of happy childhood memory lies in the spices! Deviled ham wasn’t just salty and “hot.” It was subtly spicy with notes of warm sweet spices in addition to its more obvious hot pepper and mustard.
Try adding just a pinch of powdered All Spice or Cloves to your mixture and see if that turns it into the “real” Deviled Ham spread : )As Margo researched from the label two years ago, the canned stuff is made of :
Ham (cured with water, salt, brown sugar, sodium nitrite), seasoning (mustard flour, SPICES, turmeric).
Turmeric isn’t one of my favorite seasonings, but perhaps a hint of that is needed, too?
A pinch of brown sugar also helps — unless your sweet pickle addition makes the mixture as
sweet as it should be — which is just very slightly sweet. Prhaps Durkee’s mayo, like Miracle Whip is already slightly sweet — I’m a second generation, life-long Hellman’s/Best Foods mayo devotee, so I wouldn’t know! : )Reply
You’ve got some great thoughts here! Like the spices direction. 🙂
Karen
I know this is an old post, but it has exactly what I was looking for. Homemade “Deviled Ham”. I, too, loved it when I was growing up, but I wouldn’t eat it now. But I found a recipe in an old 1960s pamphlet for Deviled Ham Canapés.
Reply
Yum! 🙂
Chris
Have you tried this recipe with spam? I curious since I really do enjoy Spam and love deviled ham. I have a feeling that I’m about to try your recipe and go for it !
Reply
I haven’t, but think it sounds INCREDIBLE!
Katherine
I think I’ll try that one today!! ????
Cat
Is it okay to can this if the mayonnaise is not added until after it’s opened? If it can it will be a great pantry staple to have on hand.
Reply
That’s a great idea, but not a question I can answer. I literally know nothing about canning. 🙂
Katherine
Seems to me to be a great idea! Just follow the time table for pressure canning ham in your Ball canning book. I bet it would be awesome in wide mouth half pint jars. Thanks for giving me a fantastic idea! Yeah, keep it mayo-free beforehand, until you open up a jar! ???? Now I need to add this to my canning repertoire! Think I’ll try it next week after payday and let y’all know how it came out!
Barbara lasswell
This is just the one I was looking for. All the others add a bunch of stuff. I cooked a ham tonight and will make this tomorrow.
Reply
I sure hope you’ll love it like we do!
Annie Lee
I just tried this recipe today & love it. Though it isn’t exactly like the canned DH, I think the big difference is that it lacks the grease. Remember that grease floating on the top when you opened the can? It’s funny because I always loved Deviled ham & Vienna sausages, too, and so many people think I am nuts because I do. And I never buy red meat, can’t bear to look at it in the store & yet Deviled ham & Viennas are dear to my heart. I also despise Miracle whip & love Dukes. Stacey, according to me you have excellent taste! Thanks for the recipe.
Reply
Thanks so much!!
This piece of writing gives clear idea in support of the new people of blogging, that really how to do blogging.
Reply
cathie green
we always had “poor man’s ” ham salad. ours was made with bologna ad kraft sandwich spread. i still make it and my daughter likes it too.
Reply
mike
Sounds great to me, I’ll have to try it. I got a cheap ham after easter and I know we’ll be eating it for a week. Since I’m a stay at home dad, I’ve got to come up with different ways to get my kids to eat it.
Reply
Hope y’all enjoy it!
Margot C
I can’t believe that you posted this! How cool are you, and brave for admitting that you once ate that horrid canned stuff with childish oblivious pleasure.
Here’s my problem, my husband loves that canned Deviled Ham. Running the risk of being indelicate on your blog; I will just say that even opening that can triggers a gag reflex in me. So, I told him that since I was recently blessed with a food processor that I could make him some. Piece of cake right? How hard could it be given that it is just pulverizing some cold ingredients, right?
Wrong, the first batch that I made, while not as nice as yours because the genius of Worcestershire sauce did not occur to me, was to my mind pretty good. I know this because I ate it all myself. I made it with perfectly nice Ham, Hellman’s, French Dijon, a splash of Apple Cider Vinegar & Tabasco. My husband you see was horrified and asked how after years of cohabitation I could somehow suspend his cast iron no-mayo rule (enforced historically for him only). I defended myself, ‘no!’ say I, ‘the canned stuff has mayo in it’.
The truth is though, that it doesn’t.
https://www.underwoodspreads.com/products/underwood-deviled-ham-spread/
ham (cured with water, salt, brown sugar, sodium nitrite), seasoning (mustard flour, spices, turmeric).Being if anything a thorough person I pressed on. I have Colman’s, a gigantic can. That however proved too mustardy. I got Mustard Flour from MySpiceSage (the best spice site ever); https://www.myspicesage.com/mustard-flour-p-178.html Still, no joy.
What is the answer I wonder to actually reproducing the taste of that canned stuff? Will it produce the same gag reflex too? I wonder.
Reply
I wonder too! Let me know if you find out. 🙂
Kimberly
Hi, Stacey!
Here is the recipe I learned from Mom a loooong time ago… Put ham in food processor with a little chopped onion. Pulse until it’s to your likin’! Then spoon into bowl and add mayo and dill relish. That’s it!Reply
Easy and delicious, I’m sure!!
Debra
I have leftover ham and was looking for a recipe for deviled ham. Think I found the one. I haven’t heard or read any comments about hard boiled eggs in their recipes, but even as a kid when mom would use the canned spread, she would chop up eggs to add in. I will continue the tradition. If you haven’t tried it I would urge you to do so.
Reply
Sounds like a great addition! I hope you’ll enjoy it!
sharon cipolla
I’m looking forward to trying this!! LIke so many others, I was a big fan of Deviled Ham in my childhood & also our family often had the homemade bologna version of this treat. For those wanting to reminisce w/ that recipe…here it is:
Oscar Mayer ALL BEEF BOLOGNA
Spiced Ham (luncheon meat)
Kraft Yellow American Cheese.
Sweet Gherkin
jar of Pimentos- drainedUse about a 50/ 50 ratio of the meats, much less of the cheese, as many pickles as u desire but not enough to make it runny, & use the whole jar of pimentos (making sure they are well drained). I always do this in a meat grinder (but use food processor if that’s all u have) alternating meats, cheese, pickles & pimentos till all is ground. Add mayo (or miracle whip…whichever u prefer) & a bit of the pickle juice to taste. Do a little at a time & taste as u go till right flavor & consistency. Make ahead & refrigerated several hrs to let flavors meld 2gether. Hope u enjoy!!!! 🙂
Reply
Thanks for sharing, Sharon!!
Carrie
Oooooh, this looks yummy!!! I’ve never had the canned stuff before, but I definitely want to try your recipe. Do you think it’d be alright to freeze? Or would it get funny since there’s mayo in it? Love your recipes and love your blog! 🙂
Reply
Thanks, Carrie! I’m not sure how freezing it would affect the taste and texture. I’m not sure I’d chance it. Hope you enjoy it!
I am so going to eat the heck out of this!!! Two of my favorite things in the world are ham and Duke’s Mayonnaise. I really like your website and can’t wait to try some recipes.
Reply
Thanks, JoLynn! Enjoy!
Janene M
I have made this twice recently and my husband and I both thought it was mighty tasty! I remember the little cans of the deviled ham too but must say your recipe is far superior! Thanks for sharing your recipe. It is going into my rotation or recipes!
Reply
So glad it turned out well for you!
Beth E
I make the same thing only I used Spam (the spreadable kind). Then I add some mayo, chopped up boiled eggs and a little pickle relish. SOOO good 🙂
Reply
Helene
I’ve spent some times in the US, where I discovered the deviled ham. Back to France, we just cant’ find it !! I’m so glad I found your recipe that will allow me soon to enjoy again some arepas with furthermore an healthy filling !
Many thanksReply
Yum and Yum! I had some leftover ham so I thought I would try this. It was sooooo good (I couldn’t stop eating it). Thank you for the recipe!!!!
Reply
It certainly is a favorite at our house!
Sweet Caroline
Stacey, as I was growin’ up, my mama loved to make deviled ham sandwiches (served alongside potato chips) for lunch when it was just too hot to cook. This took me right back to my childhood. Thanks so much for the memory and the recipe. I know a 12 year old boy and his daddy who need some of this!
Reply
It does it for me, too! You are so welcome! Glad you have fond memories of the stuff like I do. I hope your family enjoys it! 🙂
JaneM
Found your recipe for deviled ham yesterday and just made a batch tonight. Gotta tell ya, Stacey- it’s far superior to the canned stuff! And to think I used to like it. Yours is less salty, fresher tasting and I saved a bundle. Thanks! I am hoping one of your new projects will be a replacement for the deviled chicken.
Reply
Oh, thanks so much! I’m so glad you liked it! I hope you’ll find more you like just as well. 🙂
Sandra
I, too have had yummy ham sandwiches, but..only made with bologna. Was never really sure if you used ham. Just know it was good. But.. I’m using ham, to see the difference between the two. Either one I’m sure will be very tasty. Thanks for the recipe.
Reply
Connie
Oh, you’re making me hungry for a little toast w/deviled ham spread. Thanks, it’s next on my “to-do” list!
Reply
It does sounds good!
Edie
In [reparing for “Frankenstorm”, I requested that my husband pick up a can at the store. However, I guess everyone else had the same idea…NO deviled ham. I am craving it now, so I am going to use the packaged ham he got instead and try this right now! Thanks for the recipe!
Reply
I hope you enjoy it, Edie! Y’all take care up that way!
Just whipped up a batch of this! I had pinned it MONTHS ago but today was the day! But I only eat Blue Plate mayo its an Alabama thing!! I think the hot sauce set the bar!!! Don’t know how long I can let it sit so the favors can get acquainted. Love all your recipes!!
Reply
Thanks for sharing, Deborah! I hope you enjoy it!
Susan
Stacey, you have brought back a lot of memories with this one. I have a thing for canned meat. I always joke about it, but it’s true. Potted meat, deviled ham, sardines, smoked oysters, and let us not forget SPAM! LOL I just love meat from a can. What can I say? Can’t wait to try this!
PS: And vienna sausages too!
Reply
I’ll admit, I do love me some vienna sausages from time to time! 🙂
judy
I use dill relish and a litthe dill weed
Reply
Candy
I just made this using my leftover Easter ham. It’s going to be tough to let this sit for a couple of hours in the fridge! So yummy!
Reply
Amy T
So easy and yummy.
Reply
Joanna
I was going to ask if this was anything like ham salad when I saw your reply above. I’m a born Yankee (I’ve lived my entire life in the same city in Illinois), but I swear I’m geographically misplaced. I’m sure it has something to do with my Arkansas-born grandfather. You don’t see much deviled ham here, but I have to tell you we used to have “ham salad” growing up. Now, the funny part is that we all knew it contained bologna, not ham, but we called it ham salad anyway! A few years ago, I asked my dad (tongue in cheek), “Did you know you can make ham salad using actual ham?” We had a good laugh over it. And earlier this year, I had bologna salad again when my husband’s aunt brought it to a family gathering. Tasted just like I remembered!
Reply
Angela
Oh! This brings back memories of my mama. She LOVED that little can of deviled ham. She used to add a little mayo (Only Best Foods/Hellman’s of course), a little sweet pickle relish and a little salt and pepper, spread on fresh white bread with plain Lays potato chips and a tall glass of iced tea. She was in HEAVEN! This was her “treat” a couple of times a year. I hope she gets to enjoy this a few more times than twice a year up where she is in heaven. Thanks for the great memory.
Reply
Angela, how sweet! Thanks so much for sharing! I bet she’s getting all the deviled ham she wants up there! So glad this brought back memories for you. These kind of comments just make my day!
Donna
Angela, I have similar memories of my dad. Three things I remember eating with him that I haven’t had since he passed away – deviled ham sandwiches on Wonder bread, slices of Spam dredged in flour and fried, and Vienna sausages. The sausages were required (along with a sleeve of crackers and a bottle of Tabasco) when we went fishing but the deviled ham sandwiches were a special treat. 🙂 I’ll make a batch of this next week in honor of my dad and your mama. Thank you, Stacey.
Sweet, sweet memories! Thanks so much for sharing!!!
Amy S
This looks so good! I have to admit to liking the canned stuff when I was little. One year after some holiday when we had lots of ham left, my Mama made some ham salad kinda like this, best sandwiches ever! I think she left out some of these ingredients and added a little pickle relish or chopped pickles…but it all sounds good to me!
Reply
I do the same, but I add a squeeze of honey mustard, and lots of liquified onion, done in the food processor.
My friends Love it!
Tina
I don’t believe I’ve ever had deviled ham! This looks yummy though so I will have to try your recipe!
The white packaging is familiar though…!!Reply
I guess it’s something like ham salad, but I’d much prefer this. Hope you like it!
Marsha
I have made ham salad for years. If you can put it through a grinder instead of the food processor I think it it has a better texture. I just add mayo and sweet relish to mine.
We ate deviled ham all the time. Thanks for the memories, Stacey.
Stacey, do you like Alabama White BBQ Sauce? I know that’s a real North Alabama thing. A friend sent me their family recipe and it’s really good. People from LA don’t know anything about Alabama White BBQ sauce. It’s funny how dishes can stay so regional.
Reply
I LOVE some white bbq sauce. Yeah, it’s really North AL. I love it though especially on some pulled pork. Mmm! My tummy’s growling just thinking about it.
I used it on grilled chicken and it was so good. I want to use it on salmon next.
Larkie W. Martin
Love it.. I also add some horseradish and a handful of grated cheese to mine..& lots of black pepper.
Larkie
Reply
Yum! Horseradish… Yum!
Martha Furr
Interesting sounding recipe! I will have to try it. I remember seeing the deviled ham but I don’t remember eating it. However, my family’s favorite part of a Honey-Baked Ham is the leftovers. I pulse them in the food processor and add mayo and Wickles relish. Serve on fancy crackers and YUM!
Reply
Sounds delish! I do love some Wickles!
Margot C
Oh my, that sounds pretty good too.
Sabrina
I’m glad to see that someone else is fond of deviled ham. I took the same kind of sandwich everyday of grade school..deviled ham with miracle whip on white bread, no crusts, please! I never would trade sammies with anybody! Mine was too good to trade!
Reply
So glad there are more people out there like me! I just love the stuff, but I’ll have to let you have that Miracle Whip… I’m a Duke’s man myself. 🙂
Grace
I live in Hope, Arkansas, but I am originally from Lawton, Oklahoma. I’ve never used Duke’s Mayonnaise, but I love me some Hellmann’s.
Bless your heart! No seriously, Hellmann’s will work just fine. 🙂
I’m from Mass and I love Cains. I also loved deviled ham when I
was younger, but do not find it very good now. I will definitely try this.Terri Joy
I loved deviled ham too, but those tiny little cans are expensive! I began thinking, yesterday, of what to do with our left over ham, and started searching for recipes and comparing notes. Yours seemed the closest to what I remembered. I added some dill pickle and some black pepper as well as a pinch of salt since our ham was fairly sweet. Didn’t have Dijon, so I just used regular yellow mustard. DELICIOUS!!Awesome! So glad you enjoyed it, Terri Joy!
I usually buy a homemade ham salad from a gas station. I know, that’s weird but they make sandwiches, chicken salad, etc. for the local workers for lunch. I asked what they put in it and he told me he adds a small amount of ground bologna and food coloring to make it pink. I love the stuff but I moved 45 minutes away. Have you ever tried making ham salad with ham and bologna? Just curious.I’ve not made it with bologna, but have heard from quite a few readers that have!
Becca
Stacey! Can this be frozen??
I’m not sure. Seems like you could, but I can’t say for sure.
I know what I’m doing with leftover Easter ham! This is one of my favorite sandwiches! As a child my Mom made me deviled ham sandwiches with miracle whip, browned in the oven with pats of butter on top and sprinkled parmesan cheese on top. I always liked Pringles with my deviled ham sandwich. Such great memories!
Sure hope you’ll enjoy this!!
Diane
I was thinking of deviled ham recently and how much I loved it growing up. I can’t wait to try your recipe!
Sure hope you love it!
Oh man, I loved deviled ham but have hesitated to buy the canned stuff for my kids. I am so making this! Thanks!
Reply
I understand completely! My little guy loved it! And the best part is I know exactly what went into it. 🙂
It is very tasty with crushed pineapple and mayo.
I’ve not tried that, but love the sweet and salty combo!
Lorra
Wow, the memories! I too over the years have found that the canned stuff is not as good as it use to be. I have some left over ham that I was trying to figure out what to do with, now I know! Thanks for such wonderful recipes!
Reply
Brenda
I so remember deviled ham! I still love it, but the last can I bought was not very good, so I haven’t bought more since then. I can’t wait to try this recipe. You’re right, it isn’t the purdiest dish to look at but it’s purdy tasty!
Reply
Oooooo it’s so good! Let me know how it turns out for you!
Patricia
I loved it as a kid and still do…but I got to have a leaf of red lettuce ,mayo on bread and white icicle radishes on side..just like my Grandma made for me for lunch..such awesome memories…
Sounds perfect to me!
Jim Coles
Given the current “Biden-flation,” a real ham is just too expensive to use for sandwich spread, so I bought pieces & ends from a smoked TN ham … Ran it through my grinder twice, finishing with fine screen…added the ingredients then blended in my stand mixer using the paddle blade…came out a smooth, creamy texture with all elements fully infused together…
The only change I made to your recipe is I used half the mustard specified but added a tablespoon of Daikon Radish oil … For just a bit of extra kick without making it too tangy.
I’m here to tell y’all this ham spread rocks!!
Ya done good with this one — just like all your other recipes.Thank you Jim!
