Creamy, tangy, and delicious, this classic Deviled Ham recipe is ridiculously easy to make thanks to your trusty food processor!
For the longest time, I had this irrational aversion to mayonnaise. Maybe it was the texture and look of it in chicken salad. Or maybe it was just the word mayonnaise. Then one day, my wife made a tuna salad sandwich, and for no logical reason whatsoever, I had an almost innate desire to try it. I took a bite and fell in love. Suddenly, a whole world of culinary delights opened up. With my newfound mayo obsession, I started whipping up sauces, sandwiches, and salads. Suddenly, this once-forbidden ingredient became the star.
That brings me to deviled ham. I’ve always loved ham, and it’s sort of a Sunday tradition to order a couple of pounds (or more) and some rolls for an easy Sunday lunch. Hot ham and rolls with a side of potato salad? That’s my kind of meal for a relaxing afternoon. We’ll usually stretch the leftovers into weekday lunches, though lately the kids seem to have hit their ham-sandwich limit. That’s where this recipe comes into play.
Deviled ham is like something you’d find in a Betty Crocker cookbook from the 1950s, only it’s delicious. It’s snackable, spreadable, and frankly hard to stop eating, at least for me. The savory, creamy flavor of the ham and mayo blends beautifully with the tangy Dijon and vinegar. Mix in a little hot sauce and Worcestershire to round things off—and don’t forget the crackers. Though it makes one heck of a sandwich, too! Try it on a hearty rye or sourdough.
Deviled ham—finely chopped, not puréed
My food processor is one of my top three most-used kitchen appliances. But even I sometimes overdo it, and let me tell you, deviled ham is all about texture. The first time I made this recipe, I ran the processor too long, and my deviled ham turned into deviled paté.
It’s important to pulse the ham in short bursts—pulse, stop, scrape, repeat. Do this until the meat is finely chopped into tiny bits. There should still be a hearty texture to the ham, more like a tuna salad than a smooth spread.
How do I store leftovers?
Refrigerate leftovers in an airtight container for up to 4 days. After a day, the deviled ham tends to thicken. That’s totally fine, but if you’d like to loosen it up, add a spoonful of mayo.
Serving suggestions
Storebought crackers are fine, but why not make your own? Try this Flaxseed Crackers Recipe for a low-carb crunch, or if that’s too hearty, Gluten-Free Crackers are a crowd-pleaser. Or turn this dip into a sandwich by making your own Muffuletta Bread or an Artisan Bread, like sourdough. I’ve also topped a simple Green Salad with deviled ham, and it’s quite the combo!
Deviled Ham
Ingredients
- 1 1/2 pounds diced cooked ham about 4 cups
- 1/4 cup white onion finely diced
- 1 celery rib finely chopped
- 3/4 cup mayonnaise
- 2 teaspoons Dijon mustard
- 1 splash hot sauce
- 1 1/2 teaspoons Worcestershire sauce
- 2 teaspoons white vinegar
- Fresh parsley chopped (for garnish)
Instructions
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Place the diced ham in a food processor and pulse in short bursts until the ham is finely chopped, ensuring it is not turned into a paste.
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Transfer the chopped ham to a large bowl. Add the onion, celery, mayonnaise, Dijon mustard, hot sauce, Worcestershire sauce, and white vinegar. Stir well until all ingredients are evenly mixed.
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Cover the bowl and refrigerate the deviled ham for at least 2 hours to let the flavors blend. Serve chilled, garnished with parsley. Enjoy with crackers, on toast, or in a sandwich.
Nutrition
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