Deviled ham has been around for a very long time since the 1700s it has been mentioned in cook books and homestead diaries. The deviled part probably refers to the heat infused into the recipe and its correlation to Hell and the Devil. Deviled ham is great as a hearty, alternative veggie dip, a sandwich spread, or for filling pastry shells for unique hors d’oeuvre. Try deviled ham in an egg white omelet for a unique breakfast treat.
A good basic recipe for deviled ham begins by dicing baked or canned ham. One important tip is that a good baked ham makes a better deviled ham. The recipe then calls for scallions or green onions, sour cream, hot mustard, tarragon, cayenne pepper, black pepper and hot sauce. Some will also add celery for extra crunch. Once the ham, scallions and sour cream have been mixed together, the rest is all tasting.
- 1 1/2 pounds leftover spiral-sliced ham, cut into 1/2-inch pieces
- 1 1/4 cup mayonnaise
- 2 Tablespoons spicy brown mustard
- 2 Tablespoons Dijon mustard
- 1 cup chopped yellow onion
- Juice of 1 lemon
- 1/4 cup drained capers
- 3 Tablespoons Worcestershire sauce
- 2 Tablespoons fresh flat-leaf parsley (use leaves picked from stems)
- 1 Tablespoon + 1 teaspoon sweet Hungarian paprika
- 20 dashes Tabasco or other hot sauce, plus more to taste
- 1 teaspoon celery seed
- 1/2 teaspoon mustard powder
- Ground black pepper
Combine all ingredients in a food processor fitted with the blade and blend until smooth. Refrigerate for a few hours to let the flavors commune, if possible. Serve as a spread for crackers or a filling for sandwiches.
Deviled Ham Sandwich Recipe
- 16 slices bread
- 2 (4 1/4 ounces) cans deviled ham spread
- 4 ounces cream cheese (softened)
- 4 teaspoons finely chopped pimiento
- 3 tablespoons relish
- 1 tablespoon minced onion
- 1 teaspoon prepared mustard
In a mixing bowl, combine together all the ingredients (except bread) – ham spread, cream cheese, pimiento, relish, minced onion and mustard. Stir well, until the ingredients are blended well. Cover lid and keep in the refrigerator for at least 1 hour. If time permits, you can refrigerate it for a longer period. Spread about ¼ cup of deviled ham for each sandwich. This recipe for deviled ham sandwich yields 8 sandwiches.
Deviled Ham Spread Recipe
- 1 (4 1/2 ounces) can deviled ham
- 4 hard-boiled eggs (chopped)
- 1/2 cup shredded Cheddar cheese
- 2 ounces can pimiento
- 1 green onion (minced)
- Salt and pepper to taste
- 1 tablespoon mayonnaise
- French bread
In a mixing bowl, add ingredients – deviled ham, hard boiled eggs, Cheddar cheese, pimiento, green onion and mayonnaise. Mix well, and add salt and pepper. Adjust seasonings, until you get the desired taste. Spread over French bread. Warm in a preheated oven and serve. Deviled ham dip recipe is similar to spread recipe, except that sour cream or a thick agent is used in the former one for making a smooth and creamy paste. You can add Tabasco sauce to suit your taste buds. Refrigerate for few hours before serving. Deviled ham dip is best served with crackers.