Deviled Ham
This easy Deviled Ham recipe is a spread that tastes great on saltine crackers or in between 2 slices of white bread. It’s a yummy way to use up leftover ham!
This post may contain paid links. For more information, please see our disclosure policy.
Sure, we’ve all heard of deviled eggs. But Deviled Ham? Now that might be a new one. While Deviled Eggs are certainly more common, Deviled Ham deserves a bit of time in the spotlight, too. It’s delicious on saltine crackers!
As we talked about with this Southern Deviled Eggs recipe, the term ‘deviled’ actually doesn’t have anything to do with the guy in the red suit and a pitchfork. Instead, deviled means spicy…but not spicy like hot sauce spicy. Deviled refers to foods that are spicy thanks to the addition of pepper and mustard.
Deviled Ham
You might be familiar with canned deviled ham – Underwood makes a version that is widely available in grocery stores (at least here in NC). Ditch the can! Homemade deviled ham is SO much tastier than the canned stuff. And guess what? This recipe is super easy to make, too!
Deviled ham, also called ham salad, is a popular dish in the Midwestern United States as well as the Midatlantic and Southeastern regions of the country. (These areas have a long history of pork production, so this recipe’s popularity in these regions makes sense.)
Whenever we cook (or smoke) a spiral sliced ham around here, we always end up with ham for days…and days…and days. We eat some for dinner. We eat some for sammiches. We eat some in my wife’s recipe for Ham Pot Pie – a PA Dutch recipe that is actually not a pot pie at all. And guess what? We still have more ham left over!
Deviled ham is a great way to use up leftover ham. This recipe calls for ~4 cups of cubed ham which comes to a little less than 2 pounds. Feel free to cut this ham spread recipe in half or even double it – it’s a recipe that can easily be scaled up or down depending on how much you want to make.
As with deviled eggs, there are a lot of variations out there for deviled ham. In general, deviled ham is a chopped ham salad with a variety of other ingredients mixed in. For this recipe, I went with the version that my mom always made.
Ingredients in Deviled Ham
- Cooked ham. I used leftover ham from a spiral sliced ham. You could also buy cooked ham at your grocery store – just make sure to use cubed ham rather than pre-sliced deli ham. Oh – and if you’re cooking the ham at home, omit the glaze if possible. This is a personal preference, but I feel like the sweet ham glaze throws off the savory flavors of deviled ham.
- Celery + onions. Use fresh, crunchy celery and finely diced onions to give the recipe texture and flavor.
- Mayonnaise. Living in the South, Duke’s mayo is the way to go! Of course, feel free to use your favorite brand.
- Dijon mustard, white vinegar and Worcestershire sauce. Brings a spicy tanginess to the ham salad. The amounts are relatively small, but don’t skip them! Sweet pickle relish is often seen in ham salad recipes, too. I personally don’t like sweet pickles, so I didn’t include the relish here. Feel free to add some if you’d like!
- Spices (paprika, garlic powder, black pepper and celery salt). For added flavor. For an even spicier kick, add a few dashes of Tabasco!
How to Serve
Whenever we make deviled ham here in our house, we typically serve it on saltine crackers or club crackers. However, spreading ham salad on soft white bread (with a bit of extra Dijon mustard) makes for a great sandwich! I’ve also seen deviled ham spooned on top of celery slices for an easy party appetizer.
How to Store
Any leftovers should be stored in an airtight container in the refrigerator for up to 5 days. While leftover Deviled Ham can be frozen, the mayo might separate. If you’re looking to make this recipe in advance, then mix all of the ingredients except for the mayonnaise. Freeze them in an freezer bag and then add the mayo after thawing.
If you’re looking for a tasty appetizer idea (or just a way to use up leftover ham), then put Deviled Ham on the list. It’s super easy to make, and it’s quite tasty. Cheers!
Did you make a batch of this Deviled Ham at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!
Deviled Ham
Ingredients
- 4 cups diced cooked ham ~1¾ pounds
- 2 stalks celery finely diced
- ½ cup finely diced white onions
- ⅔ cup mayonnaise
- 1 Tbsp Dijon mustard
- 1 tsp white vinegar
- 1 tsp Worcestershire sauce
- 1 tsp paprika
- {optional} ½-1 tsp hot sauce
- ½ tsp garlic powder
- ½ tsp black pepper
- ½ tsp celery salt
Instructions
- Using a food processor, add the diced ham and pulse several times. (Tip: The goal is to finely chop the diced ham, but not so much that it turns into a paste.)
- Transfer the ham into a large bowl and add the remaining ingredients; stir until well combined.
- Cover with plastic wrap and refrigerate for several hours until chilled. (Tip: The flavor will be much better if you refrigerate overnight!)
- Serve on top of crackers, bread or sliced cucumbers, or as sandwiches.
Looking for more classic Southern recipes? Check out these other favorites, too:
Cant wait to make this soon for me can i use tofu and vegan worcestershire sauce i never had deviled ham before perfect for my after office meals love your recipes as always brightens up my day everyday after work
I’ve never thought about using tofu for a recipe like this, Ramya – but now that I think about it, it could work well! Just make sure to season the tofu as you cook it since it’s replacing cooked ham which has a lot of flavor. Good thinking!
Nice! This is great for leftover ham. I guess I make something similar with potted ham, but it’s seasoned differently. Such a good spread.
We always end up with leftover ham, and there are only so many ham sandwiches you can eat. This spread is a great way to mix things up a bit – thanks, Mimi!
Such a great way to use up those ham leftovers from Easter! Kinda reminds me of pate, but different! 🙂
That’s true about pate! It’s somewhat similar in style and texture…but WAY better in taste. 🙂 Thanks, Michelle!
we are not ham eaters, and this certainly looks … interesting, David 🙂 I like the flavours you have used tho!
Thanks, Sherry! This is a good way to use up leftover ham when you get tired of ham sandwiches.
Yeah, I’m not familiar with deviled ham – never heard of even seen canned staff. This is an absolutely delicious way to utilize some leftover ham. And versatile, too. I bet you can even mix it up with hard-boiled eggs, another common Easter leftover.
Take a look next time you’re in the grocery store, Ben – you’ll probably find cans of deviled ham. But like most things, the homemade version is WAY better! And I really like your idea of mixing some hard-boiled eggs into this. I bet you could use it in sandwiches then – almost like a ham + egg sandwich spread. I’ll have to try that!!
Your take on Deviled Ham is a delightful twist on a classic recipe! I completely agree—homemade deviled ham is in a league of its own compared to the canned version. Plus, it’s such a fantastic way to use up leftover ham from those massive holiday feasts.
We’re always stuck with leftover ham – there’s only 3 of us here in the house. And there are only so many ham sandwiches you can eat before you get tired of those. This spread is an excellent way to mix things up – thanks, Raymund!
I’ve certainly heard about Deviled Ham, but I’ve never actually tried it. I always liked that little devil on the can. 😉 The idea of eating canned meat never appealed to me, but homemade? Sign me up. Want to give this a try!
Oh you’ve gotta give homemade Deviled Ham a try, Frank! It’s SO much better than the canned stuff. (Then again, homemade is almost always better than canned anything, right??) This is a great time to try this recipe as ham should be rather plentiful with Easter coming up.