If you're looking for a way to use leftover ham or want to make something quick, light and easy, then this classic Deviled Ham Dip/Spread is just the ticket!
Ready in 10-minutes! Serve as a dip or a sandwich!
All-natural with no additives, colorants or yucky stuff!
This recipe is reminiscent of the prepared Underwood's™ Deviled Ham dip/spread you find in the grocery store, except it's all-natural with no preservatives.
My dear Grandmother kept a few cans of this and some Vienna sausages in the pantry at all times... This version is much healthier--make a batch, keep it in the fridge and snack on it when you want!
What is deviled ham?
Deviled ham is finely diced ham combined with mayonnaise, mustard and other seasonings that give it a little zesty flavor. You can make it as mild or spicy as you like.
Some folks add pickle relish (sweet or dill) to their ham spread - it's really up to you! It's kind of like a poor man's pâté.
What does deviled mean in cooking?
In general terms, it means adding zesty or hot spices to a dish, like hot mustard, cayenne or smoky paprika. In this recipe, you'll find Dijon mustard (which has a little heat to it) and Louisiana red pepper sauce.
Why you'll love this recipe!
- Quick and easy - takes less than 10-minutes
- Versatile - serve as a dip with crackers or vegetables, or spread some on a slice of bread and make a sandwich
- Flavorful - make it as mild or spicy as you like!
- Affordable- perfect for leftover ham
- Healthier than the prepared version - no additives, preservatives or stuff you can't pronounce
Here's what you'll need to make it:
Here's how to make deviled ham dip or spread:
Tips:
- Use uncured diced ham if possible; uncured is less salty and ham is always salty enough!
- Don't over pulse in the food processor- a few quick pulses will get the right texture; semi-chunky, but still dippable and spreadable
- Minced onion - grate a little onion on a cheese grater (on the finest grate); scoop up the pulp and throw it in the food processor
- Add a little acid- lemon, vinegar, pickle juice
- Add salt last - ham is inherently very salty; wait till you've combined all the ham spread ingredients before adding salt
- If you choose to add pickle relish, drain it first; (squeeze it in a paper towel)
- Store in refrigerator - this will keep in the fridge up to 3 days (if it lasts that long!)
Serving suggestions:
Serve homemade deviled ham dip/spread with buttery crackers, celery, carrot sticks, or stuff some in an avocado! It's also great as a spread on toast or crostini! Pair with deviled eggs, a crisp green salad or a slice of tomato!
Serve deviled ham dip on a slice of celery with deviled eggs! It's the perfect combination!
Related recipes:
- Southern Pimento Cheese
- Classic Egg Salad
- Tzatziki Greek Yogurt Dip
- Seafood Cobb Salad
- Homemade Lemonade with no-cook simple syrup
- Southern Sweet Tea
- Original Texas Sheet Cake
- Crunchy Asian Salad
📋 Recipe
Deviled Ham Dip/Spread
Equipment
- Food Processor
Ingredients
- 8 ounces ham cubed
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- ¼ cup celery , finely chopped
- ½ teaspoon onion , fresh, minced
- 1 teaspoon hot sauce , optional
- ½ teaspoon white vinegar , or lemon
- ½ teaspoon white pepper
- salt , to taste
Instructions
- In food processor, pulse chopped ham 3 quick times8 ounces ham
- Add remaining ingredients½ cup mayonnaise, 1 tablespoon Dijon mustard, ¼ cup celery, ½ teaspoon onion, ½ teaspoon white vinegar, ½ teaspoon white pepper, 1 teaspoon hot sauce
- Pulse to desired consistency
- Add salt and pepper to tastesalt
- Garnish with chopped parsley and a light sprinkle of paprika or cayenne pepper
- Serve as a dip or sandwich
Notes
- This recipe makes one cup of deviled ham spread. Nutritional information is based on one ½-cup serving.
- Use uncured diced ham if possible; uncured is less salty and ham is always salty enough!
- Don't over pulse in the food processor- a few quick pulses will get the right texture; semi-chunky, but still dippable and spreadable
- Minced onion - grate a little onion on a cheese grater (on the finest grate); scoop up the pulp and throw it in the food processor
- Add a little acid- lemon, vinegar, pickle juice
- Add salt last - ham is inherently very salty; wait till you've combined all the ham spread ingredients before adding salt
- If you choose to add pickle relish, drain it first; (squeeze it in a paper towel)
- Store in refrigerator - this will keep in the fridge up to 3 days (if it lasts that long!)
Nutrition Estimate
I'd love to hear from you!