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This Deviled Ham is a tasty and savoury spread made by combining deli ham with a flavorful cream cheese mixture. Ready in under 10 minutes, it’s ideal on top of sandwiches, bread or crackers.
Typically, when you hear deviled ham, you might raise an eyebrow. What is it? What does it taste like? Where can I get it? Well, I’m here to tell you that it’s a MUST try. Chunks of thick cut, deli ham amidst a creamy mixture of cream cheese, mayo, mustard and seasoning. Smear it on sandwiches, crackers, bread or with veggies for an easy and delicious spread made in under 10 minutes.
Deviled ham is generally sold in cans at the supermarket, but because that version is usually very high in sodium and preservatives, I decided to make my own. This recipe for deviled ham is much healthier and tastier than the store bought variety and is an excellent way to use leftover ham to create a new, fun and fresh dish! One may even say, it’s “devilishly good”.
What is deviled ham?
Deviled ham is made by grounding ham and then adding spices such as hot sauce, cayenne pepper, hot peppers, or mustard. “Deviling” is another word for spicing or “sprucing up” a dish. You can devil a wide variety of food items like chicken, turkey, lobster, and of course, the ever popular – eggs.
Don’t get confused, it is not the same as Spam, which involves a meat mixture mostly consisting of pork shoulder, and lacks the flavor of deviled ham.
Keep scrolling to the printable recipe card for full ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!
- Ham – I used deli ham – thick cut, roughly chopped. Use your favorite ham.
- Cream Cheese – You can substitute for equal parts of ricotta cheese plus plain, full-fat yogurt or cottage cheese. Keep in mind the consistency will be different.
- Mayonnaise – Use your favourite type.
- Mustard – I used yellow mustard, feel free to use the mustard of your choice.
- Worcestershire – If you don’t have any Worcestershire, you can mix soy sauce, hoisin, sugar, lemon juice and hot sauce as a substitute.
- Salt and Pepper – To taste.
- Shallot – Peeled and quartered. You can use regular white onion as well.
- Garlic Powder – Powder will work better than fresh in this recipe because it will create for a smoother finish, you don’t want to be biting into a big chunk of garlic.
- Parsley – Fresh and roughly chopped.
How to make deviled ham
This recipe could NOT be any more simple, only 2 steps!
- Mix Ingredients – Place all the ingredients in a food processor, pulse until you have a paste-like consistency.
- Serve – Serve over bread slices immediately.
Can I make this in advance?
Yes! Even though you can whip up deviled ham in under 10 minutes, you can also make it in advance! Make it the day prior, refrigerate overnight and the flavors only get better.
How to serve
Deviled ham is perfect to spread on crackers, cucumber slices, or between 2 pieces of bread to make a sandwich! I served mine on top of slices of french bread and crackers – perfect finger food! I like to garnish my deviled ham with green onions because it adds a nice hit of flavor that pairs beautifully with the rest of the ingredients.
How to store leftovers
Keep your leftover spread in an airtight container in the fridge for up to 3-5 days.
Did you like this recipe? Try these!
- Deviled Eggs
- Guacamole Deviled Eggs
- Ham & Cheese Stromboli
- Deviled Egg Macaroni Salad
- Avocado Egg Salad
- Chicken Salad
- Roasted Eggplant and Pepper Spread
- Leftover Ham and Bean Soup
- Ham and Cheese Pockets
- Place all the ingredients in a food processor and pulse a few times until you have a pastelike consistency.
- Serve over bread slices immediately.
- Keep your leftover spread in an airtight container in the fridge for up to 3-5 days.
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.