Deviled Ham
This is a great way to use up leftover holiday ham - it's tangy, savory, and way better than the canned stuff. Perfect for crackers or sandwiches and gets better after sitting overnight in the fridge.
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.
Notes
Use leftover baked ham or ham steak, not deli ham. Keeps refrigerated up to 5 days in an airtight container.
Did you make this recipe?Let me know how you liked it below!