Contents
- 1 The Smell That Started It All
- 2 My Messy First Try
- 3 Why This Spread Shines
- 4 A Bite of History
- 5 Ingredients:
- 6 How to Make Classic Deviled Ham Spread
- 7 3 Twists on Deviled Ham
- 8 Serving Ideas for Deviled Ham
- 9 Keep It Fresh or Freeze It
- 10 Fix Common Deviled Ham Hiccups
- 11 Your Questions, Answered
- 12 Spread the Love
- 13 Classic Deviled Ham Spread for Leftovers
The Smell That Started It All
The first time I made deviled ham, my kitchen smelled like a cozy diner at lunchtime. Tangy mustard, rich mayo, and smoky ham mixed in the air. Ever wondered how you could turn leftover ham into something unforgettable? One bite and I was hooked. The creamy, spicy spread made even plain crackers feel fancy. Now it’s my go-to for quick lunches or last-minute guests.My Messy First Try
I once over-pulsed the ham into a paste—oops! The spread was still tasty but lacked texture. Home cooking teaches us to embrace imperfections. Now I pulse just until the ham is finely chopped. That little mistake helped me learn balance. What’s your funniest kitchen fail? Share below!Why This Spread Shines
– The vinegar cuts through the richness, making each bite bright. – Hot sauce adds a sneaky kick without overwhelming the ham. Which flavor combo surprises you most? Is it the tangy mustard or the umami Worcestershire? Try tweaking the amounts to suit your taste.A Bite of History
Deviled ham dates back to 1800s America, when thrifty cooks used leftovers creatively. *Did you know the word “deviled” means spicy or zesty?* It’s a nod to the bold flavors in dishes like this. Perfect for picnics or potlucks, it’s stood the test of time. How do you use leftovers in clever ways? Tell me your tricks!
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Diced ham | 1.5 pounds (about 4 cups) | |
| Mayo | 3/4 cup | |
| Dijon mustard | 1 tablespoon | |
| Hot sauce | 1/4 teaspoon | |
| Worcestershire sauce | 1 teaspoon | |
| White vinegar | 2 teaspoons |
How to Make Classic Deviled Ham Spread
Step 1 Chop 1.5 pounds of ham into small cubes. Toss them into a food processor. Pulse until the ham is finely minced. Stop before it turns into mush. Step 2 Dump the ham into a big mixing bowl. Add mayo, mustard, hot sauce, Worcestershire, and vinegar. Stir until everything is fully blended. Taste and tweak if needed. Step 3 Cover the bowl and chill for at least two hours. This lets the flavors meld together. The texture gets better too. Serve cold for the best bite. (Hard-learned tip: Freeze leftover ham bones for soup later. Waste not, want not!) What’s your go-to way to use up leftover ham? Share below! Cook Time: None Total Time: 20 minutes (plus chilling) Yield: 6 servings Category: Appetizer, Snack3 Twists on Deviled Ham
Spicy Kick Swap hot sauce for sriracha. Add diced jalapeños. Perfect for heat lovers. Sweet & Smoky Mix in a spoonful of brown sugar. Use smoked paprika instead of mustard. Herb Garden Fold in fresh chopped dill or chives. Brightens up the rich flavor. Which twist would you try first? Vote in the comments!Serving Ideas for Deviled Ham
Spread it on warm biscuits or crusty bread. Pair with pickles for a tangy crunch. Try it stuffed in celery sticks for a low-carb snack. Drink it with iced tea or a crisp lager. Both cut through the richness nicely. Which would you choose tonight—crackers, sandwich, or dip?
Keep It Fresh or Freeze It
Store deviled ham in the fridge for up to 5 days. Use a tight-lid container to keep it fresh. Freeze portions in small bags for up to 3 months. Thaw overnight in the fridge before serving. *Fun fact: My neighbor freezes hers in muffin tins for single servings!* Batch-cooking tip: Double the recipe and freeze half. This saves time for busy weeks. Why this matters? Less waste, more quick meals. Do you prefer freezing or fridge storage for spreads? Share your go-to method below!Fix Common Deviled Ham Hiccups
Too dry? Add a splash of mayo or broth. Too salty? Balance with extra vinegar or a pinch of sugar. Texture off? Pulse the ham shorter next time. Why this matters? Small tweaks make big flavor wins. My first batch was gluey—lesson learned! Spread too thick? Thin it with pickle juice or milk. Not spicy enough? Boost hot sauce slowly. Got a fix to share? Tell us in the comments!Your Questions, Answered
Q: Can I make this gluten-free? A: Yes! Check labels on Worcestershire sauce—some brands contain gluten. Q: How far ahead can I prep this? A: Make it 2 days early. Flavors deepen in the fridge. Q: What can I swap for mayo? A: Greek yogurt works, but add a dash of lemon. Q: Can I double the recipe? A: Absolutely. Just use a bigger bowl to mix. Q: Best cracker pairings? A: Buttery Ritz or seeded whole-grain. Try both and pick your fave!Spread the Love
This deviled ham is my go-to for picnics and lazy lunches. It’s simple, hearty, and always a hit. Tag Savory Discovery on Pinterest with your creations! I’d love to see your twists. Happy cooking! —Elowen Thorn
Classic Deviled Ham Spread for Leftovers
Description
A delicious and easy-to-make spread perfect for using up leftover ham.
Ingredients
Instructions
- In a food processor, pulse diced ham until finely minced, but not pureed.
- In a large bowl, combine processed ham, mayo, mustard, hot sauce, Worcestershire, and vinegar and stir to combine well.
- Refrigerate for at least two hours for best texture and flavor. Serve on crackers, as a dip, or on a sandwich.
Notes
- For best results, let the spread chill in the refrigerator for at least two hours before serving to allow flavors to meld.
Ham, Spread, Leftovers, Appetizer, Snack