This 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 bit crunchy, and packed with a blend of savory, zesty, and tangy flavors. Customize the recipe to make it as spicy as you want and serve it as an appetizer or snack with crackers or veggies, a sandwich for lunch, or use it to make canapés or crostini for a party.
In this Post:
What is Deviled Ham?
Deviled Ham is a savory spread made with minced or ground ham, known for its zesty kick. The term “deviled” in cooking dates to the 18th century, referring to foods seasoned with hot or spicy ingredients, such as the filling for Deviled Eggs. The description evokes the “firey” image commonly associated with the devil.
Deviled Ham is flavored with a blend of zesty seasonings, such as mustard, cayenne pepper, and/or hot sauce, distinguishing it from milder ham spreads or salads.
Among the prepared brands available today, the William Underwood Company of Boston stands out for creating the first canned Deviled Ham in 1868, a product that remains a staple on most American grocery store shelves today.
Underwood’s packaging is iconic–you’ll likely recognize its white paper wrap and the red devil logo. According to their company website, the 1870 devil logo associated with their ham spread is “thought to be the oldest registered trademark for prepackaged food still in use in the United States,” representing the product’s longstanding legacy in American food culture.
Why You’ll Love This Recipe
Let me start off by noting that this recipe isn’t a copycat for canned Deviled Ham, which holds a nostalgic taste for many. It’s quite different in both flavor and texture. Here are some reasons why I love making this version at home:
- Flavor. My Deviled Ham recipe is creamier and considerably less salty than store-bought varieties, with the added texture of crunchy minced onion and celery. Each bite offers a rich blend of savory, spicy, sweet, and tangy flavors.
- Ideal For Using Leftovers. Deviled Ham (or Ham Salad) is a classic way to transform leftovers from a holiday ham dinner. (When I have a bone-in ham in the fridge, I often use some of the meat for this spread, saving the bone to make my famous Split Pea Soup.)
- Versatility. Perfect as a savory sandwich filler, a spread for crackers, or a flavorful addition to your charcuterie board, you can use this recipe for an easy snack, lunch, or appetizer.
- Customizable. You can easily tailor the spiciness of the spread by adjusting the amount of hot sauce in the recipe–make it as hot (or not) as you like!
- Great for Make-Ahead. The flavors of this Deviled Ham improve with time, making it perfect for when you’re looking for a recipe you can prep ahead. We like it best after a day or two in the fridge.
Looking for more ways to use leftover ham? Check out my Baked Ham and Cheese Sliders, Ham and Cheese Puff Pastry Slab Pie, or Monte Cristo Sandwich!
Ingredients You’ll Need and Variations
- Cooked Ham. Use leftover ham from a holiday dinner (such as my Honey Mustard Glazed Ham), or a ham steak. Don’t use deli ham. Trim off any fat, skin, or tough bits, and roughly cut the meat into chunks.
- Onion or Shallot. Use either chopped sweet onion (such as Vidalia) or shallots. Vidalia onions add a sweet, mellow onion flavor, while shallots add a mildly garlicky flavor that’s just a little bit sharper.
- Celery. Adds a crunchy texture to the spread and a subtle, earthy flavor.
- Mayonnaise. Helps to bind the the spread (along with cream cheese) and adds richness. I use Duke’s here, but any high-quality mayonnaise, such as Hellmann’s or homemade, will work well.
- Cream Cheese. Use brick-style cream cheese, softened to room temperature so it incorporates smoothly.
- Mustard. Combining smooth Dijon and grainy mustard (such as Maille Old Style) adds tangy mustard flavor and a bit of texture.
- Hot Sauce. Adjust the heat level of this recipe to your liking. 1/4 teaspoon will give you a mild spread, but you can dial it up to a tablespoon for a hotter bite. I usually use Tabasco or Frank’s Red Hot.
- Worcestershire Sauce. Adds a savory depth of flavor (umami) and a bit of tanginess.
- Flat Leaf Parsley. For an herby pop of freshness.
- Brown Sugar and Ground Cloves. If your ham wasn’t baked with a glaze, sweeten the Deviled Ham to taste with light brown sugar. I also like to add a pinch of ground cloves, a classic ingredient in ham glazes.
- Fresh Lemon Juice. Brings a fresh zing to the spread, balancing the richness with its bright, tart flavor. The amount you need will depend on the type of hot sauce you’ve used (some are more vinegary-tasting than others).
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 the 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 to the recipe.
How to Make Deviled Ham Spread
Homemade Deviled Ham is easy to make, which I especially appreciate after preparing a holiday dinner. I like using a two-step process for the best texture, starting in my food processor and finishing in a bowl.
Step 1: Food Processor
Cube or tear your ham into pieces and roughly chop the onions (or shallots) and celery by hand. Pre-chopping these ingredients allows you to measure the quantities better and ensures that the onions and celery will mince evenly without over-processing the ham.
Place the ham, celery, and onions/shallots in your food processor with the blade attachment. For a spreadable Deviled Ham with a bit of texture (as shown in the photos for this post), process the mixture using 10-12 one-second pulses.
Pulsing the ingredients fewer times will yield a chunkier “ham-salad” consistency, while more pulsing will create a smoother spread. Adjust the number of pulses based on your preference and the power of your processor.
Step 2: Finish Mixing By Hand
Transfer the minced ingredients to a large bowl and blend in mayonnaise, cream cheese, Worcestershire sauce, mustards, and finely chopped parsley with a spoon. Add the hot sauce, brown sugar, cloves, and lemon juice to taste.
Usually, the ham adds enough saltiness to the spread on its own, but you can add extra salt if needed. You might need to add a pinch or two if you’ve used a low-sodium ham.
For the best flavor and texture, the spread needs some time to chill in the refrigerator. This allows the flavors to integrate 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. The spread will keep well in the fridge for up to 5 days, depending on when your ham was cooked.
Can the entire recipe be made in the food processor?
I usually avoid processing all the ingredients together to preserve the spread’s texture. The power of the food processor can quickly make the mixture a very smooth spread when used to incorporate the cream cheese and mayo. That said, if you prefer your Deviled Ham to have more of a pâté-like consistency, you can certainly add everything to the food processor from the start and process it to your desired texture.
Serving Suggestions
As I mentioned at the start of this post, 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: We most often spread Deviled Ham generously onto whatever crackers we have in the pantry. I like it best on 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.
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 to the spread. We love topping it with thinly sliced cornichons and pimento-stuffed olives (shown above) or chopped fresh herbs, like dill.
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Deviled Ham
Ingredients
- 8 ounces cooked ham (such as leftover baked ham or a ham steak; not deli ham), cubed (a scant 2 cups)
- 1/4 cup chopped shallot or sweet onion
- 1/4 cup diced celery (about 1 rib)
- 2 ounces brick-style cream cheese , room temperature
- 1/4 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
Ingredients You'll Add to Taste (see note)
- hot sauce (such as Tabasco or Frank's Red Hot, 1/4 to 3 teaspoons)
- light brown sugar (1 to 3 teaspoons)
- fresh lemon juice (1/2 to 3 teaspoons)
- ground cloves (pinch)
Instructions
- Place the ham, onion or shallot, and celery in the bowl of a food processor. Pulse 10-12 times (using 1 second pulses), until the mixture is finely-minced.
- Transfer the mixture to a large bowl and stir in the softened cream cheese, mayonnaise, mustards, Worcestershire sauce, and parsley. Add the hot sauce, brown sugar, lemon juice, and pinch of ground cloves to taste.
- Cover the spread and refrigerate for at least 2-4 hours for the flavors to meld. The flavor will be best after the mixture is chilled overnight.
- Serve this Deviled Ham chilled with crackers, crudités, or as a sandwich. For more ideas, see the "Serving Suggestions" section in the article above.
- To store the spread, keep it in an airtight container in the fridge for up to 5 days, depending on the freshness of the ham you've used.
Notes
Nutrition Estimate
Nutrition information is automatically calculated, so should only be used as an approximation.
About our recipes
Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.
