Go Back
–+ servings
Deviled Ham Recipe

Deviled Ham

Wholesome Cove
This homemade Deviled Ham is a creamy, tangy, and perfectly spiced spread made from finely minced cooked ham blended with mayonnaise, cream cheese, Dijon mustard, hot sauce, and savory seasonings. It comes together in just 10 minutes with no cooking required, and it actually tastes better the next day after the flavors have had time to meld in the fridge. Whether you pile it onto crackers, spread it thick on white bread, or stuff it into celery sticks, this classic Southern spread is one of the easiest and most satisfying ways to use up leftover holiday ham.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 0 minutes
Chill Time 1 hour
Total Time 1 hour 10 minutes
Course Appetizer, Snack
Cuisine American
Servings 8 servings
Calories 190 kcal

Equipment

  • Food processor - A mini food processor works great for this recipe size
  • Large mixing bowl - For combining ham with all other ingredients
  • Sharp chef's knife - For hand-dicing the celery, shallot, and parsley
  • Cutting board
  • Rubber spatula or wooden spoon - For folding ingredients together and scraping down the food processor
  • Airtight food storage container - For chilling and storing the spread
  • Measuring spoons and cups

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

Instructions
 

  • Cut the cooked ham into rough 1-inch (2.5cm) chunks, removing any rind, fat, or tough outer edges. Place the chunks into the bowl of your food processor — work in batches if needed.
  • Pulse the ham in short 1-second bursts, about 6 to 8 times, until finely minced with small irregular pieces no larger than 1/4 inch (6mm). Transfer the minced ham to a large mixing bowl.
  • Make sure the cream cheese is fully at room temperature; if needed, microwave unwrapped for 10 to 15 seconds until just softened. Beat it with a fork in a small bowl until smooth and lump-free.
  • Add the mayonnaise, softened cream cheese, Dijon mustard, yellow mustard, sweet pickle relish, Worcestershire sauce, hot sauce, cayenne pepper, and garlic powder to the bowl with the minced ham. Stir with a rubber spatula until fully combined with no streaks.
  • Fold in the finely diced celery, shallot or red onion, and chopped fresh parsley until evenly distributed throughout the spread.
  • Taste the deviled ham and adjust as needed — add more hot sauce for heat, a splash of Worcestershire for tang, or salt and pepper if it needs brightening. If it tastes too salty, stir in an extra tablespoon of mayo or cream cheese.
  • Transfer the spread to an airtight container, press plastic wrap directly onto the surface, and refrigerate for at least 1 hour (overnight is even better). Give it a stir before serving with crackers, bread, or vegetables.

Notes

  • Pulse, don't blend: Always use the pulse button in short 1-second bursts — never run the food processor continuously or the ham will turn into paste.
  • Best ham to use: Leftover roast ham, a thick ham steak, or smoked ham all work beautifully. Avoid pre-sliced deli ham, which turns mushy in the food processor.
  • Taste your ham first: Ham varies greatly in saltiness by brand and preparation method. Always taste before adding Worcestershire sauce or any extra salt.
  • Softening cream cheese: Cold cream cheese will leave lumps in the spread. If short on time, microwave the unwrapped block for 10 to 15 seconds until just softened — not melted.
  • Dice vegetables by hand: Do not put celery or shallot into the food processor — they'll turn watery and lose their texture. Hand-dice them as finely as possible.
  • Make it ahead: Deviled ham actually tastes better after sitting overnight in the fridge. The flavors meld and deepen considerably — make it the night before for best results.
  • Storage: Store in an airtight container with plastic wrap pressed directly onto the surface for up to 4 to 5 days in the refrigerator. Stir before serving if it has firmed up.
  • Freezing: Not recommended due to mayo and cream cheese, which can separate when thawed. If you must freeze, store for up to 1 month and stir vigorously after thawing overnight in the fridge.
  • Make it spicier: Double the hot sauce, increase cayenne to 1/2 teaspoon, and fold in 1 tablespoon of finely chopped pickled jalapeños for a fiery version.
  • Lighter version: Substitute Greek yogurt for the mayonnaise for a tangier, lower-fat spread. The texture will be slightly thinner but the flavor is still excellent.

Nutrition

Serving: 1ServingCalories: 190kcalCarbohydrates: 2gProtein: 11gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 680mgPotassium: 180mgSugar: 1gVitamin A: 4IUVitamin C: 2mgCalcium: 2mgIron: 3mg
Keyword deviled ham, ham salad, ham spread, leftover ham recipe, party appetizer
Tried this recipe?Let us know how it was!