Ingredients (~12 servings)
- 12 oz cooked ham (leftover baked ham or ham steak, not deli ham), cubed (~3 cups)
- 1/3 cup chopped shallot or sweet onion
- 1/3 cup diced celery (~1 1/2 ribs)
- 3 oz brick-style cream cheese, room temperature
- 1/3 cup mayonnaise (Duke’s or Hellmann’s)
- 1 1/2 Tbsp grainy mustard (like Maille Old Style)
- 1 1/2 tsp Dijon mustard
- 1 1/2 tsp Worcestershire sauce
- 1 1/2 Tbsp finely chopped flat-leaf parsley
- Hot sauce to taste (Tabasco or Frank’s, ~1/2 to 1 1/2 tsp)
- Light brown sugar to taste (~1 1/2 to 1 Tbsp)
- Fresh lemon juice to taste (~3/4 tsp to 1 1/2 tsp)
- Pinch of ground cloves
Pulse the Ham and Vegetables in a Food Processor
Add the ham, shallot, and celery to your food processor.
Pulse 12-15 times using 1-second pulses until the mixture is finely minced but not paste-like.
You want some texture here – it should look chopped, not pureed.
Mix with the Cream Cheese and Seasonings
Transfer the ham mixture to a large bowl.
Stir in the softened cream cheese, mayonnaise, both mustards, Worcestershire sauce, and parsley until well combined.
The cream cheese might clump at first but keep stirring – it’ll smooth out.
Season to Taste and Chill
Start with the smaller amounts of hot sauce, brown sugar, and lemon juice, then taste and adjust.
Add the pinch of ground cloves – a little goes a long way here.
The mixture should be tangy with a slight sweetness and just enough heat to balance the richness.
Cover and refrigerate for at least 2-4 hours, but overnight is even better for the flavors to meld.
Serve Chilled
Serve with crackers, cut vegetables, or use as a sandwich spread.
The deviled ham will keep in the fridge for up to 5 days in an airtight container, depending on how fresh your ham was to start with.
Deviled Ham
Ingredients
Ingredients (~12 servings)
- 12 oz cooked ham leftover baked ham or ham steak, not deli ham, cubed (~3 cups)
- 1/3 cup chopped shallot or sweet onion
- 1/3 cup diced celery ~1 1/2 ribs
- 3 oz brick-style cream cheese room temperature
- 1/3 cup mayonnaise Duke’s or Hellmann’s
- 1 1/2 Tbsp grainy mustard like Maille Old Style
- 1 1/2 tsp Dijon mustard
- 1 1/2 tsp Worcestershire sauce
- 1 1/2 Tbsp finely chopped flat-leaf parsley
- Hot sauce to taste Tabasco or Frank’s, ~1/2 to 1 1/2 tsp
- Light brown sugar to taste ~1 1/2 to 1 Tbsp
- Fresh lemon juice to taste ~3/4 tsp to 1 1/2 tsp
- Pinch ground cloves
Instructions
- Add ham, shallot, and celery to food processor and pulse 12-15 times with 1-second pulses until finely minced but not paste-like.
- Transfer ham mixture to a large bowl.
- Stir in cream cheese, mayonnaise, both mustards, Worcestershire sauce, and parsley until well combined.
- Add hot sauce, brown sugar, lemon juice, and ground cloves to taste, starting with smaller amounts.
- Cover and refrigerate for at least 2-4 hours or overnight.
- Serve chilled with crackers, cut vegetables, or as a sandwich spread.
