Deviled Ham Recipe
Our deviled ham recipe is a fast and easy way to spice up leftover cooked ham. Just blend the ham into a smooth spread in a food processor, then mix in pickle relish, Dijon mustard, and mayonnaise, plus cayenne pepper and Tabasco for the spicy factor. With the look and feel of pâté, this deviled ham is an unexpected party appetizer. Serve it with fancy crackers, or enjoy it on bread for a departure from the everyday ham sandwich.
Game plan: This recipe can be made up to 3 days in advance and refrigerated in an airtight container.
This dish was featured as part of our Easter Leftovers recipe slideshow.
- 1/2 cup mayonnaise
- 3 tablespoons dill pickle relish
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Tabasco sauce
- 1/8 teaspoon cayenne pepper
- 1 pound cooked ham, cut into 1-inch pieces
- 1/4 medium yellow onion, coarsely chopped
- Crackers or bread, for serving
- Combine the mayonnaise, relish, mustard, Worcestershire, Tabasco, and cayenne in a large bowl; set aside.
- Place the ham in the bowl of a food processor fitted with the blade attachment and process until coarsely chopped, about 10 seconds. Add the onion and process, stopping to scrape down the sides of the bowl as needed, until a thick paste forms, about 1 minute.
- Transfer the ham mixture to the bowl with the mayonnaise mixture and stir until evenly combined. Serve with crackers or spread on bread. Refrigerate in an airtight container for up to 3 days.