Name: Deviled Ham
Prep time: 15 min
Total time: 135 min
Ingredients: 8 ounces cooked ham ((such as leftover baked ham or a ham steak; not deli ham), cubed (a scant 2 cups)); ¼ cup chopped shallot or sweet onion; ¼ cup diced celery ((about 1 rib)); 2 ounces brick-style cream cheese (, room temperature); ¼ cup mayonnaise ((such as Duke's or Hellmann's)); 1 tablespoon grainy mustard ((I use Maille Old Style)); 1 teaspoon Dijon mustard; 1 teaspoon Worcestershire sauce; 1 tablespoon finely chopped flat-leaf parsley; ¼ to 3 teaspoons hot sauce ((such as Tabasco or Frank's Red Hot)); 1 to 3 light brown sugar; ½ to 3 fresh lemon juice; 1 pinch ground cloves

Homemade Deviled Ham is one of my family’s favorite ways to repurpose a holiday ham. Each bite of this rich spread is creamy, a little crunchy, and packed with savory, zesty, and tangy flavors.

Customize the recipe to make it as spicy (or not) as you like and serve it as an appetizer or snack, sandwich filling, or canapés for a party hors d’oeuvre.

deviled ham spread in a glass jar with a spreader, in front of a board and plate with crackers, cornichons, and slices of rye bread

About This Recipe

Deviled Ham is a savory spread made from ground ham spiced with bold seasonings like mustard, cayenne, and/or hot sauce for a zesty kick. You might be familiar with the white paper-wrapped cans of William Underwood Company’s Deviled Ham at the market. They’ve been making it since 1868, and it’s a nostalgic favorite for many.

This Deviled Ham recipe isn’t a copycat for the canned version—it’s creamier and less salty than store-bought, with a more complex flavor and a bit of added crunch from minced onion and celery.

How to Make Deviled Ham

Making Deviled Ham at home is quick and easy, taking only about 15 minutes of prep. Whether you prefer a chunkier Ham Salad consistency or a more minced spread, my two-step process—starting in the food processor and finishing by hand—will help you get the perfect texture every time.

ingredients for deviled ham spread on plates and in bowls on a tile board — Ingredients for making homemade Deviled Ham.

Step 1: Food Processor

Start by roughly chopping your ham, onions or shallots, and celery with a knife. I often use leftover Honey Mustard Glazed Ham, but any baked or smoked ham works well. This pre-chop step makes measuring easier and helps everything mince evenly in the food processor without turning the ham into a paste.

Tip: I love using Vidalia onions to add a sweet, mellow onion flavor. If you choose shallots, they’ll add a mildly garlicky flavor that’s a little sharper.

overhead photo of chopped ham, celery, and shallots in the bowl of a food processor — Chopped ham, shallots, and celery in the food processor.

overhead photo of finely minced ham, celery, and shallots in the bowl of a food processor — Processed until minced evenly.

Cut or tear the ham into 3/4-inch wide chunks and trim off any fat, skin, or tough bits. For the onions and celery, aim for 1/2-inch pieces (you don’t need to be exact). Add the prepped ingredients to your food processor and pulse 10-12 times for a spreadable Deviled Ham with a bit of texture, as shown in the photos here.

Fewer pulses will give you a chunkier “ham salad” consistency, while more will make the mixture smoother—adjust based on your preference and the power of your food processor.

overhead photo of minced ham, celery, and onion in a glass bowl with cream cheese, mayonnaise, parsley, and mustard — Finishing mixing the Deviled Ham by hand in a bowl.

Step 2: Finish Mixing By Hand

Transfer the mixture to a large bowl and stir in mayonnaise, softened brick-style cream cheese, Worcestershire sauce, Dijon mustard (both smooth and grainy styles), and chopped parsley.

Once that’s combined, season the spread to taste with:

Hot Sauce. Make your Deviled Ham as “hot” or “not” as you like! Adding 1/4 teaspoon of a sauce like Tabasco or Frank’s Red Hot will give you a mild spread, but you can dial it up to a tablespoon or use a bolder sauce for a hotter bite.
Brown Sugar and Ground Cloves. If your ham wasn’t baked with a glaze, sweeten the Deviled Ham with a touch of light brown sugar. I also like to add a pinch of ground cloves, a classic ingredient in ham glazes.
Fresh Lemon Juice. The amount you need will depend on the type of hot sauce you’ve used. Some are more vinegary than others.
Kosher Salt. Usually, the ham adds enough saltiness to the spread on its own, but you might need a pinch or two if you’ve used low-sodium ham.

squeezing fresh lemon juice into a glass bowl of Deviled Ham spread — Adding lemon juice.

shaking hot sauce from a small glass bottle into a glass bowl of Deviled Ham spread — Adding a few shakes of hot sauce.

Can the entire recipe be made in the food processor?

I prefer hand mixing after processing the ham, onions, and celery to preserve the spread’s texture. If you like your Deviled Ham to have a smoother, pâté-like consistency, you can absolutely add all of the ingredients to the food processor from the start and process it to your desired texture.

In this case, I still recommend mixing with a spoon when seasoning the spread to taste so it doesn’t get too pasty with repeated processing.

Step 3: Let it Chill

For the best flavor and texture, the spread needs some time to chill in the refrigerator. This allows the flavors to meld and the mixture to thicken a bit as the cream cheese firms up.

Cover and refrigerate the Deviled Ham for at least 2-4 hours, though I find that the flavor reaches its peak overnight. Depending on when your ham was cooked, the spread will keep in the fridge for up to 5 days.

Variations

If you’re a pickle lover, you can incorporate a tablespoon or two of sweet or dill pickle relish into your spread, to taste. (If using sweet relish, I recommend omitting any brown sugar.)
If you want the spread spicier after adding up to a tablespoonful of hot sauce, I recommend stirring in cayenne pepper to taste. Adding a lot of extra hot sauce for heat can make the spread too vinegary.
Adding a spoonful of prepared horseradish is another way to add a pop of heat to this spread. Drain the horseradish before using, as it will also add a vinegary note.

overhead photo of homemade Deviled Ham spread in a glass jar

Serving Suggestions

Deviled Ham is a versatile recipe to have in your repertoire. It works equally well as a casual, mid-afternoon snack, an hors d’oeuvre for brunch or parties, or a comfort food lunch. Here are some ways that my family and I enjoy using it:

On Crackers: Spread the Deviled Ham generously onto a buttery, sturdy cracker, like Club or Buttercrisp. It’s also delicious on saltines.
Canapés or Crostini: A dollop of Deviled Ham makes a great party bite, served on cocktail rye bread, sliced baguette, or crostini toasts.
With Veggies: Hollow out cherry tomatoes and fill them with the spread for an hors d’oeuvre. You can also use it to top cucumber rounds or celery sticks, or serve it alongside crudités. For a neat presentation when filling or topping vegetables, I like to use a pastry bag.

Deviled ham spread onto crackers on a plate. One spread cracker is plain, one is topped with a sliced cornichon, and one is topped with a sliced pimento stuffed olive. — My family loves this spread on buttery crackers, with garnishes like cornichons and olives.

Sandwiches: Create a hearty sandwich by spreading Deviled Ham onto your favorite bread, with or without lettuce. We love it on pillowy white bread, rye, or pumpernickel. It’s is also delicious on small brioche rolls or buttermilk biscuits.
As a Deviled Egg Filling. Combine the spread with mashed hard-boiled egg yolks for a unique take on Deviled Eggs. You’ll need about 1/2 cup of Deviled Ham for a dozen hard-boiled eggs.
Garnish It: You can dress up any of these serving ideas with garnishes to add another layer of flavor. We love topping Deviled Ham with thinly sliced cornichons and pimento-stuffed olives (shown above) or chopped fresh herbs, like dill.