Homemade Deviled Ham Recipe

5 from 7 votes

Flavorful, all-natural ham spread is easy to make and a great way to use leftover ham

Prep Time5

Cook Time0

Total Time5

Course: Appetizer, Dip

Cuisine: American

Servings:

Calories: 191kcal

In food processor, pulse chopped ham 3-8 quick times until it's finely ground, but not pureed; transfer to medium size mixing bowl
12 ounces diced ham
Add remaining ingredients and combine well
½ cup mayonnaise, 1 tablespoon Dijon mustard, ½ teaspoon Worcestershire sauce, ¼ cup celery, ¼ teaspoon onion powder, ½ teaspoon white vinegar, 1 teaspoon hot sauce, ¼ teaspoon garlic powder
Add salt and pepper to taste
salt, pepper
Garnish with chopped parsley and a light sprinkle of paprika or cayenne pepper
For best results, cover and refrigerate for at least an hour before serving

Diced Ham:

You'll need about 4 cups of diced ham

Yield:

Hot sauce: I use Louisiana Hot Sauce, but you can use any red pepper sauce you prefer

Want it spicier? Add a little smoky paprika or cayenne after you've got it all mixed together!

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
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)