Deviled Ham
Transform your leftover holiday ham into this easy homemade Deviled Ham spread. Mixed with cream cheese, mayonnaise, and seasonings, this savory, tangy, zesty spread is easy to customize to fit your flavor preferences. Whether you're looking for a quick snack, a party appetizer, or a unique sandwich filling, this recipe is as versatile as it is delicious.
Servings: 8 servings (1/4 cup)
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
*I've chosen not to give exact quantities of these ingredients, as they will vary based on your personal taste and the other ingredients you're using. For instance, if you're using a glazed holiday ham, you might not need to add brown sugar or cloves to the recipe. Similarly, the amount of hot sauce is entirely up to your personal heat preferences. (I recommend starting with 1/4 teaspoon for a mild spread and increasing as needed). Since hot sauce is vinegary, the amount (and brand) you use will determine how much lemon juice you need to add.
I don't recommend adding more than a tablespoon of hot sauce to the recipe, so it doesn't become too vinegary. To add additional heat, stir in ground cayenne pepper, to taste. For additional ways to customize this Deviled Ham, see the "Variations" section in the article above.
Texture: For a smoother spread, pulse the ham, onions, and celery more finely in the food processor. For a chunkier texture, pulse it fewer times.
Nutrition
Serving: 0.25cup | Calories: 107kcal | Carbohydrates: 3g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 24mg | Sodium: 469mg | Potassium: 148mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 68IU | Vitamin C: 8mg | Calcium: 35mg | Iron: 0.5mg
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