Name: Deviled Ham
Prep time: 10 min
Total time: 70 min
Ingredients: 2 cups cooked ham (300g; cut into 1-inch chunks. Leftover baked, smoked, or holiday ham works best — avoid pre-sliced deli ham); 1/3 cup mayonnaise (80g; full-fat preferred — Duke's or Hellmann's recommended); 2 oz cream cheese (55g; softened to room temperature); 1 tablespoon Dijon mustard; 1 teaspoon yellow mustard; 1 tablespoon sweet pickle relish; 1 teaspoon Worcestershire sauce (Reduce or omit if your ham is very salty — taste first); 1/2 teaspoon hot sauce (Such as Tabasco or Frank's RedHot; adjust to taste); 1/4 teaspoon cayenne pepper; 1/4 teaspoon garlic powder; 2 tablespoons celery (20g; finely diced by hand); 2 tablespoons shallot or red onion (20g; finely diced by hand); 1 tablespoon fresh parsley (Chopped; optional but recommended); salt and black pepper (To taste; season at the end — ham is naturally salty)

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My grandmother kept a little glass bowl of deviled ham recipe in her fridge at all times during the holidays. It was always covered with plastic wrap, sitting front and center, ready to be scooped onto crackers or piled onto white bread the moment someone wandered into the kitchen.

I never thought much about making it myself until I had a mountain of leftover Easter ham sitting in my fridge with no real plan. That’s when I dug out her handwritten card and gave it a go.

I’ll be honest, the first time I made it I oversalted it. Ham is already pretty salty on its own, and I added Worcestershire sauce without tasting first.

Lesson learned. Now I always taste before seasoning, and I’ve been making this spread for years since.

It’s creamy, a little tangy, packing just enough heat to earn the “deviled” name, and it comes together in about 10 minutes flat. Once you try homemade, the canned stuff just doesn’t compare.

Quick Recipe Summary
Prep Time	10 minutes
Cook Time	0 minutes
Chill Time	1 hour
Total Time	1 hour 10 minutes
Servings	8 servings
Difficulty Level	Easy

If you love classic Southern spreads, you’ll also want to check out my Ham Salad Recipe — it’s a close cousin to this one and just as easy to throw together.

Table of Contents

Why You’ll Love This Deviled Ham Recipe

This deviled ham recipe is one of those no-cook, no-fuss crowd-pleasers that disappears fast at any gathering. It takes maybe 10 minutes to pull together if you’ve got cooked ham on hand.

It’s the perfect way to use up leftover holiday ham, and it actually tastes better the next day. The flavors meld together in the fridge overnight into something truly special.

It’s endlessly versatile. You can serve it as a sandwich spread, a cracker dip, a party appetizer, or even stuff it into celery sticks for a low-carb snack.

It’s budget-friendly and uses ingredients you likely already have in your pantry. No specialty grocery run required.

No cooking required — just chop, pulse, mix, and chill. The food processor does most of the heavy lifting.
Uses up leftovers — leftover ham from Easter, Christmas, or any Sunday dinner finds new, delicious purpose here.
Better than canned — the flavor is brighter, fresher, and you control every ingredient going in.
Great for parties — make a big batch ahead of time and pull it out when guests arrive.
Kid-friendly — it’s not too spicy, and kids love it scooped onto crackers or tucked into sandwiches.
Customizable — adjust the heat, add cream cheese for richness, or toss in extra pickles. The base recipe is very forgiving.
Make-ahead friendly — it actually improves overnight, which makes meal prep a breeze.

Another spread that hits all the same comfort notes is my Ham and Cheese Sliders Recipe. Perfect for when you want something warm and hearty.

Ingredients

You don’t need much to make a truly great deviled ham spread. The key is using quality ham and not skimping on the seasoning. Here’s everything that goes into my version:

2 cups (300g) cooked ham, cut into large chunks — leftover baked, smoked, or holiday ham works best. Avoid pre-sliced deli ham as it can turn mushy.
1/3 cup (80g) mayonnaise — full-fat mayo gives the creamiest texture. Duke’s or Hellmann’s are my top picks.
2 oz (55g) cream cheese, softened to room temperature — this adds body and a subtle richness that takes the spread over the top.
1 tablespoon Dijon mustard — for tang and a gentle sharpness that balances the richness.
1 teaspoon yellow mustard — the classic flavor that nods to the original canned version.
1 tablespoon sweet pickle relish — adds a hint of sweetness and a little texture. Don’t skip this.
1 teaspoon Worcestershire sauce — adds deep savory flavor. Taste your ham first; if it’s very salty, reduce or omit this.
1/2 teaspoon hot sauce (like Tabasco) — adjust to your preference. This is the “devil” in the name.
1/4 teaspoon cayenne pepper — adds a subtle background heat that builds on the palate.
1/4 teaspoon garlic powder — rounds out the flavor without being overpowering.
2 tablespoons (20g) finely diced celery — for a little crunch and freshness.
2 tablespoons (20g) finely diced shallot or red onion — mild, sweet, and aromatic.
1 tablespoon chopped fresh parsley — optional, but I love the freshness it adds.
Salt and black pepper, to taste — season at the end after tasting, since ham is naturally salty.

Read Also: Honey Baked Ham Recipe

Kitchen Equipment Needed

You don’t need fancy tools to make deviled ham. Here’s the short list of what makes it easy:

Food processor — this is the most important piece of equipment. It lets you pulse the ham to just the right texture in seconds. A mini food processor works great for this recipe size.
Large mixing bowl — for combining the ham with the other ingredients.
Sharp chef’s knife — for chopping the celery, shallot, and parsley by hand before adding them to the mix.
Cutting board — essential for prep work.
Rubber spatula or wooden spoon — for folding everything together and scraping down the sides of the food processor.
Airtight food storage container — for chilling and storing the spread in the fridge.
Measuring spoons and cups — for accuracy, especially with the mustard, hot sauce, and relish.

You might also enjoy: Scalloped Potatoes and Ham Recipe

Recommended Products for This Recipe

These are products I personally use and genuinely recommend based on experience making this recipe many times.

1. Cuisinart Mini Food Processor

A full-size food processor is more than you need for this recipe. I switched to a mini food processor a few years ago and it’s the perfect size, easy to clean, and gives you great control over the texture of your ham. Over-processing is the number one mistake people make, and a mini processor with a smaller capacity naturally prevents that.

Get it on Amazon

2. Duke’s Mayonnaise

I know mayo preferences are personal, but if you haven’t tried Duke’s in your deviled ham, you’re missing out. It’s tangier and richer than most brands, with no added sugar, which lets the flavor of the ham come through without being muffled by sweetness.

Get it on Amazon

3. Frank’s RedHot Original Cayenne Sauce

Tabasco is the classic call, but I’ve been using Frank’s RedHot in my deviled ham for a while now and it brings a fuller, rounder heat without the sharp vinegar punch. It blends beautifully into the spread without overpowering it.

Get it on Amazon

4. Stonewall Kitchen Dijon Mustard

Good Dijon mustard makes a genuine difference in this recipe. I’ve tried several brands, and Stonewall Kitchen produces one of the smoothest, most balanced Dijons I’ve used. It adds brightness and complexity without being sharp or bitter.

Get it on Amazon

Read Also: Split Pea and Ham Soup Recipe

Step-by-Step Instructions: How to Make Deviled Ham

Step 1: Prepare the Ham

Cut your cooked ham into rough 1-inch (2.5cm) chunks. You want pieces that are large enough to pulse in the food processor without turning into paste too quickly.
Remove any rind, fat, or tough outer edges from the ham before cutting.
If using leftover ham from a bone-in roast, pick the meat off the bone and trim any gelatinous bits.
Place the ham chunks into the bowl of your food processor. Don’t overfill — work in batches if needed.

Step 2: Pulse the Ham to the Right Texture

Fit the food processor with the standard chopping blade.
Pulse the ham in short, 1-second bursts. Do not press and hold the button — that will turn it into a paste.
Pulse about 6 to 8 times, checking the texture after every few pulses.
You’re looking for a finely minced texture with small, irregular pieces no larger than 1/4 inch (6mm). Some variation in size is perfectly fine and preferred.
Once done, transfer the minced ham to a large mixing bowl and set aside.

Step 3: Soften and Prep the Cream Cheese

Make sure your cream cheese is at room temperature. Cold cream cheese won’t blend smoothly and will leave lumps in your spread.
If you forgot to take it out ahead of time, unwrap it and microwave for 10 to 15 seconds until just softened — not melted.
Add the softened cream cheese to a separate small bowl and use a fork to beat it until smooth and lump-free before adding it to the mixture.

Step 4: Mix the Dressing

In the large mixing bowl with the minced ham, add the 1/3 cup (80g) mayonnaise and the softened cream cheese.
Add 1 tablespoon Dijon mustard and 1 teaspoon yellow mustard.
Add 1 tablespoon sweet pickle relish and 1 teaspoon Worcestershire sauce.
Add 1/2 teaspoon hot sauce and 1/4 teaspoon cayenne pepper.
Add 1/4 teaspoon garlic powder.
Use a rubber spatula or large spoon to stir everything together. Mix until the dressing is fully incorporated and there are no streaks of cream cheese or mayo.

Step 5: Add the Vegetables and Herbs

Add the 2 tablespoons (20g) finely diced celery to the bowl. Make sure the pieces are small — large chunks will stick out and unbalance the spread.
Add the 2 tablespoons (20g) finely diced shallot or red onion. The smaller you dice these, the better they integrate.
If using, add the 1 tablespoon chopped fresh parsley.
Fold all the vegetables and herbs into the ham mixture until evenly distributed.

Step 6: Taste and Season

This is the most important step. Ham varies wildly in saltiness depending on the brand and how it was cooked.
Taste a small spoonful of the deviled ham and evaluate:
- Does it need more heat? Add a few more drops of hot sauce.
- Does it need more tang? Add a tiny splash more Worcestershire or a squeeze of lemon juice.
- Is it bland? A pinch of salt and black pepper will bring the flavors forward.
- Is it too salty? Add an extra tablespoon of mayo or a small amount of cream cheese to balance it out.
Adjust seasonings gradually, tasting after each addition.

Step 7: Chill Before Serving

Transfer the deviled ham spread to an airtight container.
Press a piece of plastic wrap directly onto the surface of the spread (this prevents a skin from forming and keeps it fresh).
Cover with the lid and refrigerate for at least 1 hour before serving. Overnight is even better.
The resting time allows all the flavors to come together and deepen. Don’t skip this step.
Give the spread a gentle stir before serving to bring it back together.

You might also enjoy: Ham and Potato Soup Recipe

Tips for The Best Deviled Ham

A few key moves make the difference between a good deviled ham and a great one. Here’s what I’ve learned from making this spread countless times:

Use the pulse button exclusively. Never run the food processor on continuous mode when processing ham. Pulsing gives you control over the texture so you end up with minced ham, not ham baby food.
Don’t use deli-sliced ham. Pre-sliced deli ham is too thin and turns into a pasty mush in the food processor. Grab a thick ham steak or use leftover roast ham for the best results.
Taste your ham before seasoning. Some hams are intensely salty right out of the package. Always taste first and hold back on the Worcestershire and added salt until you know where your baseline is.
Let it chill. One hour minimum, but if you can wait overnight, do it. The flavors meld and develop in a way that makes this spread go from good to great.
Soften your cream cheese fully. Cold cream cheese stays clumpy and never really integrates. Room temperature cream cheese blends into a smooth, even spread every time.
Dice vegetables small and by hand. Toss celery and shallot into the food processor and you’ll end up with watery, over-processed bits. Dice them finely by hand so they maintain texture and don’t release too much moisture.
Press plastic wrap onto the surface. When storing, laying plastic wrap directly on the surface of the deviled ham prevents oxidation and keeps it fresher longer.
Add heat gradually. You can always add more hot sauce, but you can’t take it out. Start with the amounts listed and add more to taste.

Read Also: Ham and Bean Soup Recipe

What to Serve with Deviled Ham

Deviled ham is one of those spreads that plays well with almost everything. Here are my favorite ways to serve it:

Crackers are the classic option — buttery Ritz or sturdy water crackers are both excellent choices. The spread holds up to both.

For a proper lunch, pile it generously onto soft white bread with lettuce and tomato for a sandwich that beats any deli counter.

Deviled Eggs — serve them side by side for a retro appetizer platter that always disappears first at any party.
Sliced cucumbers — cool, crisp, and low-carb. Perfect for scooping the spread without a cracker.
Celery sticks — another great low-carb vehicle, and the crunch pairs nicely with the creamy spread.
Toasted English muffins — split and toasted, they add warmth and a slight chew that works beautifully with the savory ham.
Mini rye bread slices — the earthy flavor of rye bread is a natural complement to the smoky, savory ham spread.
Potato Salad — serve alongside for a complete picnic or cookout plate.
Sliced bell peppers and cherry tomatoes — colorful, fresh, and great for scooping if you want to lighten things up.
Coleslaw — the tangy crunch of coleslaw is a natural companion to a deviled ham sandwich.
Pita chips — sturdy enough to scoop without breaking, and the slight crunch adds textural contrast.

Another favorite: BBQ Pulled Pork Sandwiches — if you love a hearty, crowd-pleasing sandwich spread situation, that one’s for you too.

Variations of Deviled Ham

The base recipe is wonderful as-is, but it’s also a great starting point for customization. Here are some variations worth trying:

My base recipe is classic and crowd-pleasing, but there’s plenty of room to make it your own depending on your taste preferences.

Smoky Deviled Ham: Use hickory-smoked ham and add 1/4 teaspoon smoked paprika to deepen the smoky flavor. A tiny drop of liquid smoke also works here.
Spicy Deviled Ham: Double the hot sauce, add a full 1/2 teaspoon of cayenne, and fold in 1 tablespoon of finely chopped pickled jalapeños for serious heat.
Sweet and Spicy: Add 1 teaspoon of brown sugar or honey to the dressing alongside the hot sauce. The sweet-heat combo is addictive.
No Mayo Version: Replace the mayonnaise with Greek yogurt for a tangy, lighter spread. It won’t be as rich but still delicious.
Extra Creamy: Double the cream cheese for an ultra-thick, rich spread that pipes beautifully onto crackers or into celery sticks.
Herb-Loaded: Add fresh dill, chives, and extra parsley for a bright, herb-forward version that’s gorgeous on an appetizer board.
Southern Style with Pimento: Fold in 2 tablespoons of diced pimento peppers for a nod to classic Southern pimento cheese. The color is beautiful and the flavor is fantastic.
Deviled Ham Stuffed Eggs: Mix a smaller batch of deviled ham and use it as the filling in halved hard-boiled eggs for an impressive two-in-one appetizer.

For another great way to use leftover ham, check out my Ham Bone Soup — a cozy, hearty bowl that uses the same kind of leftover ham beautifully.

Storage and Reheating

Deviled ham stores beautifully and is one of those make-ahead recipes that actually rewards patience. Here’s how to keep it fresh:

Deviled ham doesn’t need to be reheated since it’s meant to be served cold or at room temperature straight from the fridge.

Refrigerator: Store the deviled ham in an airtight container with plastic wrap pressed directly onto the surface. It keeps well for up to 4 to 5 days in the fridge.
Give it a stir before serving: After a day or two in the fridge, the spread may firm up slightly or release a tiny bit of liquid. Give it a good stir and it will come back together.
Make it up to 2 days ahead: For parties or meal prep, this is ideal. The flavor genuinely improves after a day in the fridge.
Freezing (optional): Freezing is possible but not ideal due to the mayonnaise and cream cheese, which can separate and become watery once thawed. If you do freeze it, store in a freezer-safe airtight container for up to 1 month, then thaw overnight in the fridge and stir vigorously before serving.
Avoid leaving it out: Don’t leave deviled ham at room temperature for more than 2 hours, especially in warm weather. Always put it back in the fridge between servings.
Single-portion containers: If packing lunches, divide into small individual containers so the main batch isn’t repeatedly opened.

Read Also: Honey Glazed Ham Recipe

Nutritional Facts

The nutritional values below are estimated per serving (approximately 1/4 cup or 60g), based on 8 servings total. Values will vary depending on the type and saltiness of ham used and your specific brands of mayo and cream cheese.

| Nutrient | Per Serving | ||| | Calories | ~190 kcal | | Total Fat | 15g | | Saturated Fat | 4g | | Cholesterol | 55mg | | Sodium | 680mg | | Total Carbohydrates | 2g | | Dietary Fiber | 0g | | Sugars | 1g | | Protein | 11g | | Vitamin C | 2mg | | Calcium | 18mg | | Iron | 0.5mg |

Note: Deviled ham is naturally low in carbohydrates, making it a good fit for low-carb or keto eating patterns when served on cucumber slices, celery, or bell pepper strips instead of crackers or bread.

You might also enjoy: Scalloped Potatoes Recipe

Health Benefits of Key Ingredients

Deviled ham is a comfort food spread, not a superfood, but several of its key ingredients do bring genuine nutritional value to the table.

Here’s a look at what some of the main ingredients contribute beyond just flavor:

Ham (cooked pork): A solid source of complete protein, ham also provides zinc, selenium, phosphorus, and B vitamins, particularly B12 and niacin. These support energy metabolism and immune function.
Mayonnaise: Made primarily from eggs and oil, mayo contributes fat-soluble vitamins like vitamin E and vitamin K. The fat content also helps your body absorb fat-soluble nutrients from other ingredients.
Cream cheese: Provides calcium and phosphorus for bone health, along with a small amount of vitamin A. It also adds creaminess without the same caloric density as hard cheeses.
Dijon mustard: Mustard seeds contain selenium and omega-3 fatty acids. Dijon also adds flavor complexity with almost no calories, making it one of the most efficient flavor boosters in this recipe.
Celery: Rich in vitamin K and antioxidants, celery also has a high water content that adds freshness and crunch without adding calories. It’s also a good source of potassium.
Garlic powder: Contains allicin compounds that have well-documented antimicrobial and antioxidant properties, even in small amounts.
Parsley: Fresh parsley is surprisingly nutrient-dense, offering vitamin C, vitamin K, and folate in a small amount. It also freshens the flavor of the spread.
Hot sauce (cayenne-based): Capsaicin, the compound responsible for heat in hot sauce, has been studied for its role in supporting metabolism and reducing inflammation.

Read Also: Smoked Ham Recipe

FAQs About Deviled Ham

1. What exactly is deviled ham?

Deviled ham is a savory spread made from finely minced cooked ham mixed with mayonnaise, mustard, hot sauce, and seasonings. The word “deviled” traditionally refers to food prepared with hot or spicy seasonings.

It became widely popular in the United States through the Underwood brand, which has sold canned deviled ham since the 1860s.

2. Can I make deviled ham without a food processor?

Yes, absolutely. Use a sharp chef’s knife to mince the ham as finely as possible by hand.

A meat grinder also works well if you have one. Just keep in mind that hand-chopping takes more time and elbow grease than pulsing in a food processor.

3. How long does homemade deviled ham last in the fridge?

Stored properly in an airtight container with plastic wrap pressed onto the surface, deviled ham will keep for 4 to 5 days in the refrigerator.

Always use clean utensils to scoop from the container and return it to the fridge promptly after each use.

4. Can I use canned ham for this recipe?

Yes, canned ham works in a pinch. However, canned ham tends to have a softer, spongier texture and higher sodium content than fresh cooked ham.

If using canned ham, taste before adding Worcestershire sauce or any additional salt, and expect a slightly softer final texture.

5. Is deviled ham the same as ham salad?

They’re essentially the same dish, with regional naming differences. In the South, it’s most commonly called deviled ham. In the North and Midwest, the same spread is often called ham salad.

Both use the same basic formula: minced ham, mayo, mustard, and seasonings. The “deviled” version typically leans a bit spicier, but the two names are largely interchangeable.

Read Also: Slow Cooker Ham Recipe

Final Thoughts

Deviled ham is one of those recipes that doesn’t get nearly enough credit. It’s fast, flexible, deeply satisfying, and a brilliant way to breathe new life into leftover ham that might otherwise sit forgotten in the back of your fridge.

My grandmother’s version was simple and perfect, and while I’ve tweaked it over the years, the heart of it is still the same.

If you’ve got leftover ham and 10 minutes, there’s really no reason not to make this today. I think you’re going to love it.

Give it a try and let me know how it goes in the comments below. I’d love to hear your favorite way to serve it!

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