Okay, so to set the scene… I am NOT a morning person. In fact, I’m the total opposite. So mornings with a two-year-old, er, uh, … THREE-year-old can be challenging. Well, many mornings, my little guy will get up and if I’ve not yet risen from the dead, he’ll climb in the bed with me.
Well, with my super-sonic daddy ears, I heard his feet hit the floor this morning and his door creak open. But, apparently I fell back asleep for a few minutes and awoke to him saying, “Daddy, can you help me?” 
Realizing that I had fallen back asleep and that he could have the dogs hog-tied by now, I flung my eyes open to find my precious little boy standing beside my bed dressed from head to toe in his new baseball uniform his Gamma gave him for his birthday. And when I say head to to toe, I mean baseball pants, belt, pajama shirt, helmet with face mask, and he was vigorously trying to put on his batting gloves. I laughed out load. Every day with that little rascal is a joy. I wish he woke me up like that every morning.
When I was a kid, I LOVED deviled ham. You know what I’m talking about? The canned meat stuff in the can with the white paper wrapper… kinda like potted meat.
I remember so many lunches with deviled ham as a kid. I’m not sure why I do, but I just love the stuff.
Well, as an adult, I still crave that flavor. So I decided to put together some deviled ham of my own. It’s quick, easy and can be used on a sandwich, which is how I like it, or can be served as a dip or spread on crackers. And it’s pretty close to the original stuff – and I know exactly what’s in it – if you know what I mean.
It’s a great way to use leftover ham, too! I normally just buy the chopped ham in a pack in the meat case at the supermarket just so I can have this, though. This dish may not look purdy, but it sure is yummy! This makes quite a bit, but the recipe halves easily. Y’all enjoy!
Deviled Ham
Ingredients
- 1.5 pounds diced ham (about 4 cups)
- 3/4 cup mayo
- 1 tablespoon dijon mustard
- 1/4 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- 2 teaspoons white vinegar
Instructions
- In a food processor, pulse diced ham until finely minced.
- In a large bowl, combine ham, mayo, mustard, hot sauce, Worcestershire, and vinegar and stir to combine well.
- Refrigerate for at least two hours for best texture and flavor. Serve on crackers, as a dip, or on a sandwich.
Brenda says
I so remember deviled ham! I still love it, but the last can I bought was not very good, so I haven’t bought more since then. I can’t wait to try this recipe. You’re right, it isn’t the purdiest dish to look at but it’s purdy tasty!
Stacey says
Oooooo it’s so good! Let me know how it turns out for you!
Lorra says
Wow, the memories! I too over the years have found that the canned stuff is not as good as it use to be. I have some left over ham that I was trying to figure out what to do with, now I know! Thanks for such wonderful recipes!
Stacey says
I’m so glad I could solve that problem for you! Enjoy!
Lynn says
Oh man, I loved deviled ham but have hesitated to buy the canned stuff for my kids. I am so making this! Thanks!
Stacey says
I understand completely! My little guy loved it! And the best part is I know exactly what went into it. 🙂
Patsy Brown says
It is very tasty with crushed pineapple and mayo.
Stacey says
I’ve not tried that, but love the sweet and salty combo!
Sabrina says
I’m glad to see that someone else is fond of deviled ham. I took the same kind of sandwich everyday of grade school..deviled ham with miracle whip on white bread, no crusts, please! I never would trade sammies with anybody! Mine was too good to trade!
Stacey says
So glad there are more people out there like me! I just love the stuff, but I’ll have to let you have that Miracle Whip… I’m a Duke’s man myself. 🙂
Grace says
I live in Hope, Arkansas, but I am originally from Lawton, Oklahoma. I’ve never used Duke’s Mayonnaise, but I love me some Hellmann’s.
Stacey says
Bless your heart! No seriously, Hellmann’s will work just fine. 🙂
Jan says
I’m from Mass and I love Cains. I also loved deviled ham when I
was younger, but do not find it very good now. I will definitely try this.
Terri Joy says
I loved deviled ham too, but those tiny little cans are expensive! I began thinking, yesterday, of what to do with our left over ham, and started searching for recipes and comparing notes. Yours seemed the closest to what I remembered. I added some dill pickle and some black pepper as well as a pinch of salt since our ham was fairly sweet. Didn’t have Dijon, so I just used regular yellow mustard. DELICIOUS!!
Stacey says
Awesome! So glad you enjoyed it, Terri Joy!
Linda says
I usually buy a homemade ham salad from a gas station. I know, that’s weird but they make sandwiches, chicken salad, etc. for the local workers for lunch. I asked what they put in it and he told me he adds a small amount of ground bologna and food coloring to make it pink. I love the stuff but I moved 45 minutes away. Have you ever tried making ham salad with ham and bologna? Just curious.
Stacey says
I’ve not made it with bologna, but have heard from quite a few readers that have!
Becca says
Stacey! Can this be frozen??
Stacey says
I’m not sure. Seems like you could, but I can’t say for sure.
Angela Hogan says
I know what I’m doing with leftover Easter ham! This is one of my favorite sandwiches! As a child my Mom made me deviled ham sandwiches with miracle whip, browned in the oven with pats of butter on top and sprinkled parmesan cheese on top. I always liked Pringles with my deviled ham sandwich. Such great memories!
Stacey says
Sure hope you’ll enjoy this!!
Diane says
I was thinking of deviled ham recently and how much I loved it growing up. I can’t wait to try your recipe!
Stacey says
Sure hope you love it!
Martha Furr says
Interesting sounding recipe! I will have to try it. I remember seeing the deviled ham but I don’t remember eating it. However, my family’s favorite part of a Honey-Baked Ham is the leftovers. I pulse them in the food processor and add mayo and Wickles relish. Serve on fancy crackers and YUM!
Stacey says
Sounds delish! I do love some Wickles!
Margot C says
Oh my, that sounds pretty good too.
Larkie W. Martin says
Love it.. I also add some horseradish and a handful of grated cheese to mine..& lots of black pepper.
Larkie
Stacey says
Yum! Horseradish… Yum!
Jackie @Syrup and Biscuits says
We ate deviled ham all the time. Thanks for the memories, Stacey.
Stacey, do you like Alabama White BBQ Sauce? I know that’s a real North Alabama thing. A friend sent me their family recipe and it’s really good. People from LA don’t know anything about Alabama White BBQ sauce. It’s funny how dishes can stay so regional.
Stacey says
I LOVE some white bbq sauce. Yeah, it’s really North AL. I love it though especially on some pulled pork. Mmm! My tummy’s growling just thinking about it.
Jackie @Syrup and Biscuits says
I used it on grilled chicken and it was so good. I want to use it on salmon next.
Tina says
I don’t believe I’ve ever had deviled ham! This looks yummy though so I will have to try your recipe!
The white packaging is familiar though…!!
Stacey says
I guess it’s something like ham salad, but I’d much prefer this. Hope you like it!
Marsha says
I have made ham salad for years. If you can put it through a grinder instead of the food processor I think it it has a better texture. I just add mayo and sweet relish to mine.
Amy S says
This looks so good! I have to admit to liking the canned stuff when I was little. One year after some holiday when we had lots of ham left, my Mama made some ham salad kinda like this, best sandwiches ever! I think she left out some of these ingredients and added a little pickle relish or chopped pickles…but it all sounds good to me!
Gregory James Murray says
I do the same, but I add a squeeze of honey mustard, and lots of liquified onion, done in the food processor.
My friends Love it!
Angela says
Oh! This brings back memories of my mama. She LOVED that little can of deviled ham. She used to add a little mayo (Only Best Foods/Hellman’s of course), a little sweet pickle relish and a little salt and pepper, spread on fresh white bread with plain Lays potato chips and a tall glass of iced tea. She was in HEAVEN! This was her “treat” a couple of times a year. I hope she gets to enjoy this a few more times than twice a year up where she is in heaven. Thanks for the great memory.
Stacey says
Angela, how sweet! Thanks so much for sharing! I bet she’s getting all the deviled ham she wants up there! So glad this brought back memories for you. These kind of comments just make my day!
Donna says
Angela, I have similar memories of my dad. Three things I remember eating with him that I haven’t had since he passed away – deviled ham sandwiches on Wonder bread, slices of Spam dredged in flour and fried, and Vienna sausages. The sausages were required (along with a sleeve of crackers and a bottle of Tabasco) when we went fishing but the deviled ham sandwiches were a special treat. 🙂 I’ll make a batch of this next week in honor of my dad and your mama. Thank you, Stacey.
Stacey says
Sweet, sweet memories! Thanks so much for sharing!!!
Joanna says
I was going to ask if this was anything like ham salad when I saw your reply above. I’m a born Yankee (I’ve lived my entire life in the same city in Illinois), but I swear I’m geographically misplaced. I’m sure it has something to do with my Arkansas-born grandfather. You don’t see much deviled ham here, but I have to tell you we used to have “ham salad” growing up. Now, the funny part is that we all knew it contained bologna, not ham, but we called it ham salad anyway! A few years ago, I asked my dad (tongue in cheek), “Did you know you can make ham salad using actual ham?” We had a good laugh over it. And earlier this year, I had bologna salad again when my husband’s aunt brought it to a family gathering. Tasted just like I remembered!
Amy T says
So easy and yummy.
Candy says
I just made this using my leftover Easter ham. It’s going to be tough to let this sit for a couple of hours in the fridge! So yummy!
judy says
I use dill relish and a litthe dill weed
Susan says
Stacey, you have brought back a lot of memories with this one. I have a thing for canned meat. I always joke about it, but it’s true. Potted meat, deviled ham, sardines, smoked oysters, and let us not forget SPAM! LOL I just love meat from a can. What can I say? Can’t wait to try this!
PS: And vienna sausages too!
Stacey says
I’ll admit, I do love me some vienna sausages from time to time! 🙂
Deborah Gorge says
Just whipped up a batch of this! I had pinned it MONTHS ago but today was the day! But I only eat Blue Plate mayo its an Alabama thing!! I think the hot sauce set the bar!!! Don’t know how long I can let it sit so the favors can get acquainted. Love all your recipes!!
Stacey says
Thanks for sharing, Deborah! I hope you enjoy it!
Edie says
In [reparing for “Frankenstorm”, I requested that my husband pick up a can at the store. However, I guess everyone else had the same idea…NO deviled ham. I am craving it now, so I am going to use the packaged ham he got instead and try this right now! Thanks for the recipe!
Stacey says
I hope you enjoy it, Edie! Y’all take care up that way!
Connie says
Oh, you’re making me hungry for a little toast w/deviled ham spread. Thanks, it’s next on my “to-do” list!
Stacey says
It does sounds good!
Sandra says
I, too have had yummy ham sandwiches, but..only made with bologna. Was never really sure if you used ham. Just know it was good. But.. I’m using ham, to see the difference between the two. Either one I’m sure will be very tasty. Thanks for the recipe.
JaneM says
Found your recipe for deviled ham yesterday and just made a batch tonight. Gotta tell ya, Stacey- it’s far superior to the canned stuff! And to think I used to like it. Yours is less salty, fresher tasting and I saved a bundle. Thanks! I am hoping one of your new projects will be a replacement for the deviled chicken.
Stacey says
Oh, thanks so much! I’m so glad you liked it! I hope you’ll find more you like just as well. 🙂
Sweet Caroline says
Stacey, as I was growin’ up, my mama loved to make deviled ham sandwiches (served alongside potato chips) for lunch when it was just too hot to cook. This took me right back to my childhood. Thanks so much for the memory and the recipe. I know a 12 year old boy and his daddy who need some of this!
Stacey says
It does it for me, too! You are so welcome! Glad you have fond memories of the stuff like I do. I hope your family enjoys it! 🙂
Keri Stonecipher says
Yum and Yum! I had some leftover ham so I thought I would try this. It was sooooo good (I couldn’t stop eating it). Thank you for the recipe!!!!
Stacey says
It certainly is a favorite at our house!
Helene says
I’ve spent some times in the US, where I discovered the deviled ham. Back to France, we just cant’ find it !! I’m so glad I found your recipe that will allow me soon to enjoy again some arepas with furthermore an healthy filling !
Many thanks
Beth E says
I make the same thing only I used Spam (the spreadable kind). Then I add some mayo, chopped up boiled eggs and a little pickle relish. SOOO good 🙂
Janene M says
I have made this twice recently and my husband and I both thought it was mighty tasty! I remember the little cans of the deviled ham too but must say your recipe is far superior! Thanks for sharing your recipe. It is going into my rotation or recipes!
Stacey says
So glad it turned out well for you!
JoLynn says
I am so going to eat the heck out of this!!! Two of my favorite things in the world are ham and Duke’s Mayonnaise. I really like your website and can’t wait to try some recipes.
Stacey says
Thanks, JoLynn! Enjoy!
Carrie says
Oooooh, this looks yummy!!! I’ve never had the canned stuff before, but I definitely want to try your recipe. Do you think it’d be alright to freeze? Or would it get funny since there’s mayo in it? Love your recipes and love your blog! 🙂
Stacey says
Thanks, Carrie! I’m not sure how freezing it would affect the taste and texture. I’m not sure I’d chance it. Hope you enjoy it!
sharon cipolla says
I’m looking forward to trying this!! LIke so many others, I was a big fan of Deviled Ham in my childhood & also our family often had the homemade bologna version of this treat. For those wanting to reminisce w/ that recipe…here it is:
Oscar Mayer ALL BEEF BOLOGNA
Spiced Ham (luncheon meat)
Kraft Yellow American Cheese.
Sweet Gherkin
jar of Pimentos- drained
Use about a 50/ 50 ratio of the meats, much less of the cheese, as many pickles as u desire but not enough to make it runny, & use the whole jar of pimentos (making sure they are well drained). I always do this in a meat grinder (but use food processor if that’s all u have) alternating meats, cheese, pickles & pimentos till all is ground. Add mayo (or miracle whip…whichever u prefer) & a bit of the pickle juice to taste. Do a little at a time & taste as u go till right flavor & consistency. Make ahead & refrigerated several hrs to let flavors meld 2gether. Hope u enjoy!!!! 🙂
Stacey says
Thanks for sharing, Sharon!!
Debra says
I have leftover ham and was looking for a recipe for deviled ham. Think I found the one. I haven’t heard or read any comments about hard boiled eggs in their recipes, but even as a kid when mom would use the canned spread, she would chop up eggs to add in. I will continue the tradition. If you haven’t tried it I would urge you to do so.
Stacey says
Sounds like a great addition! I hope you’ll enjoy it!
Kimberly says
Hi, Stacey!
Here is the recipe I learned from Mom a loooong time ago… Put ham in food processor with a little chopped onion. Pulse until it’s to your likin’! Then spoon into bowl and add mayo and dill relish. That’s it!
Stacey says
Easy and delicious, I’m sure!!
Margot C says
I can’t believe that you posted this! How cool are you, and brave for admitting that you once ate that horrid canned stuff with childish oblivious pleasure.
Here’s my problem, my husband loves that canned Deviled Ham. Running the risk of being indelicate on your blog; I will just say that even opening that can triggers a gag reflex in me. So, I told him that since I was recently blessed with a food processor that I could make him some. Piece of cake right? How hard could it be given that it is just pulverizing some cold ingredients, right?
Wrong, the first batch that I made, while not as nice as yours because the genius of Worcestershire sauce did not occur to me, was to my mind pretty good. I know this because I ate it all myself. I made it with perfectly nice Ham, Hellman’s, French Dijon, a splash of Apple Cider Vinegar & Tabasco. My husband you see was horrified and asked how after years of cohabitation I could somehow suspend his cast iron no-mayo rule (enforced historically for him only). I defended myself, ‘no!’ say I, ‘the canned stuff has mayo in it’.
The truth is though, that it doesn’t.
http://www.underwoodspreads.com/products/underwood-deviled-ham-spread/
ham (cured with water, salt, brown sugar, sodium nitrite), seasoning (mustard flour, spices, turmeric).
Being if anything a thorough person I pressed on. I have Colman’s, a gigantic can. That however proved too mustardy. I got Mustard Flour from MySpiceSage (the best spice site ever); http://www.myspicesage.com/mustard-flour-p-178.html Still, no joy.
What is the answer I wonder to actually reproducing the taste of that canned stuff? Will it produce the same gag reflex too? I wonder.
Stacey says
I wonder too! Let me know if you find out. 🙂
mike says
Sounds great to me, I’ll have to try it. I got a cheap ham after easter and I know we’ll be eating it for a week. Since I’m a stay at home dad, I’ve got to come up with different ways to get my kids to eat it.
Stacey says
Hope y’all enjoy it!
cathie green says
we always had “poor man’s ” ham salad. ours was made with bologna ad kraft sandwich spread. i still make it and my daughter likes it too.
Stacey says
🙂
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Annie Lee says
I just tried this recipe today & love it. Though it isn’t exactly like the canned DH, I think the big difference is that it lacks the grease. Remember that grease floating on the top when you opened the can? It’s funny because I always loved Deviled ham & Vienna sausages, too, and so many people think I am nuts because I do. And I never buy red meat, can’t bear to look at it in the store & yet Deviled ham & Viennas are dear to my heart. I also despise Miracle whip & love Dukes. Stacey, according to me you have excellent taste! Thanks for the recipe.
Stacey says
Thanks so much!!
Barbara lasswell says
This is just the one I was looking for. All the others add a bunch of stuff. I cooked a ham tonight and will make this tomorrow.
Stacey says
I sure hope you’ll love it like we do!
Cat says
Is it okay to can this if the mayonnaise is not added until after it’s opened? If it can it will be a great pantry staple to have on hand.
Stacey says
That’s a great idea, but not a question I can answer. I literally know nothing about canning. 🙂
Katherine says
Seems to me to be a great idea! Just follow the time table for pressure canning ham in your Ball canning book. I bet it would be awesome in wide mouth half pint jars. Thanks for giving me a fantastic idea! Yeah, keep it mayo-free beforehand, until you open up a jar! 😋 Now I need to add this to my canning repertoire! Think I’ll try it next week after payday and let y’all know how it came out!
Chris says
Have you tried this recipe with spam? I curious since I really do enjoy Spam and love deviled ham. I have a feeling that I’m about to try your recipe and go for it !
Stacey says
I haven’t, but think it sounds INCREDIBLE!
Katherine says
I think I’ll try that one today!! 😋
Karen says
I know this is an old post, but it has exactly what I was looking for. Homemade “Deviled Ham”. I, too, loved it when I was growing up, but I wouldn’t eat it now. But I found a recipe in an old 1960s pamphlet for Deviled Ham Canapés.
Stacey says
Yum! 🙂
Luxie says
I think the mystery of why none of these mixtures tastes exactly like those paper-wrapped cans of happy childhood memory lies in the spices! Deviled ham wasn’t just salty and “hot.” It was subtly spicy with notes of warm sweet spices in addition to its more obvious hot pepper and mustard.
Try adding just a pinch of powdered All Spice or Cloves to your mixture and see if that turns it into the “real” Deviled Ham spread : )
As Margo researched from the label two years ago, the canned stuff is made of :
Ham (cured with water, salt, brown sugar, sodium nitrite), seasoning (mustard flour, SPICES, turmeric).
Turmeric isn’t one of my favorite seasonings, but perhaps a hint of that is needed, too?
A pinch of brown sugar also helps — unless your sweet pickle addition makes the mixture as
sweet as it should be — which is just very slightly sweet. Prhaps Durkee’s mayo, like Miracle Whip is already slightly sweet — I’m a second generation, life-long Hellman’s/Best Foods mayo devotee, so I wouldn’t know! : )
Stacey says
You’ve got some great thoughts here! Like the spices direction. 🙂
Shelley says
can this be made without mayo? my hubby has been wanting deviled ham but he is allergic to eggs. I know there is eggless mayonnaise out there but he is still apprehensive about that. do you think sour cream would work?
Stacey says
There’s no question it would work, I just worry about the flavor and texture.
Gabrielle says
Every now and then as a treat, my mom would buy me a little can (you know the half size one) of Deviled Ham. I loved it so much. I tasted it recently and it just doesn’t taste the same…did they change the recipe over the last 40 years or is it just hopeful childhood nostalgia? Anyway, I came here looking for a great deviled ham recipe to use up the remains of the Christmas ham, and I have to say your recipe is the best I have had. I caught my 14 year-old son eating it out of the bowl, and he begged me to make more. In a way, I am glad he never had the Underwood canned stuff.
Stacey says
Ha! So glad to hear y’all enjoyed the deviled ham! I’ll admit that the canned stuff doesn’t taste the same either. I’m not sure if the recipe changed or my tastebuds did. 🙂
Elizabeth says
This was my favorite growing up too. Thanks for elevating it so I can eat it as an adult!!! Can wait to try it!
Stacey says
LOL! Hope you enjoy it!
Denise Chelpka says
Way late to the party, but SO glad I found this. When I was first married, back in the dark ages, I used to make a deviled ham spread with the canned stuff, finely chopped hardboiled eggs, chopped green olives and chopped green onions. Haven’t made it in decades. A few years ago I thought about making it again, then I looked at the fat content on the can and decided against it. Now with this recipe I can make it again and it will be much healthier. I’ll use my homemade mayo in it. Now I just need to go pull those ham steaks out of the freezer. Thank you!
Stacey says
I sure hope you’ll enjoy it!
John C says
Don’t laugh at me. I made your recipe vegetarian-style with vegetarian ham loaf run through a meat grinder, vegan mayo, and vegan Worcestershire. I used to love the real stuff as a kid but these days I have sworn off meat products for health reasons. The result was not far off from my memory. Texture was right. My family asked for seconds. Thanks for posting this.
Stacey says
Hey, I’m just glad you enjoyed it!!!
Kate E says
Oh my goodness! I’ve been looking and looking for a deviled ham recipe! I’m Southern, so of course I grew up with deviled ham sandwiches and crackers and other great snacks! I’ve tried to put some together on my own but I just couldn’t quite get the taste right, but this recipe is it! I took this to a family picnic last month and it was gone so quick. We use is not only on baguette bread, but as dip with wavy lays. Sooo good! The canned stuff is great but so expensive. Thank you! thank you! thank you! For bringing that childhood flavor back and easy to make!
Stacey says
I’m so glad everyone enjoyed this so much, Kate! We sure love it at our house!
CG says
Delicious!
Stacey says
So glad you enjoyed it!!
Melanie says
Deviled Ham is one of my all time faves. This recipe is identical to my mother’s and grandmother’s.
I do the same recipe but I start with a celery stalk and 3 baby carrots, ground finely in the processor, then I go on to add the rest. It just gives it a little extra crunch and flavor. Not too much that takes away from the creamy spread we love. I also through in a little fresh parsley if I have it.
I cannot wait until after Easter 2020 this weekend, since my husband and I will have ample leftovers with the Covid-19 quarantine prohibiting the family joining us for dinner. I will miss the family but……………..
Lots of this spread in our future.
Stacey says
Way to see that silver lining there, Melanie! Happy Easter, my friend!
Dave Anderson says
I just found your recipe. I’m going to use some leftover
Easter ham and will run some onion and hard boiled egg through my trusty meat grinder. Thanks so much!
Stacey says
Hope it turns out great for you!
Paul Cook says
5 stars for sure!
I made this using your recipe a few years ago, but never commented.
So, I’m about to make this again after re-discovering it! It’s 100% perfect!!
To my knowledge, growing up in western Pennsylvania in the 70s & 80s, I don’t ever recall getting this from the actual can. My Mom always got it fresh from the grocery store deli, (I recall maybe pint or quart containers of it)
We were poor, it was cheap, resulting sandwiches were awesome!
This recipe brought back a flood of delicious memories! Thank you a million times over!! Just great!
Stacey says
I’m so glad that you have enjoyed it! Thanks for coming back to let me know!
Diane Ziemski says
Oh so good, fresh made or from a can……
Always was my canoeing treat, deviled ham, cream cheese on saltines.
Now I make it myself,,, use paprika and red pepper, garlic powder, dijon and MAYO…..
SO GOOD…
Stacey says
Sounds great!
Beth Deese says
My grandma made deviled ham sandwiches on little white rolls with mayo (Hellman’s, of course) and slices of fresh cucumbers. I adored them. This was in Connecticut back in the 50’s. I still crave them so I’ll try your recipe. Thanks!
Stacey says
Those sandwiches sound amazing! Hope you’ll enjoy this version.
Cathy Smith says
You can make a sandwich spread with bologna. You use the same recipe only replace the ham with bologna and add just a little sweet pickle relish.
Stacey says
Absolutely! I’ve certainly heard of folks doing that.
Kathi says
Hi Stacy – Thanks for this recipe. I love this stuff too and especially on Rye bread or French Bread with extra Dijon Mustard on top. I like that there isn’t any ingredient I can’t pronounce. Thanks again.
Stacey says
Yum! Sounds amazing!!
Libby Leatherwood says
Oh my goodness! We grew up on this, and I still love it! So glad to see a homemade version! I will definitely be making this. Thank you!
Stacey says
Sure hope it turns out great for you!!
Barbara Miller says
In 4th grade (1967) I got a Jungle Book lunch box (still have it) and every day I took Deviled Ham sandwiches to school for lunch. The lunch box sill smells of it. I’m going to try your recipe with some Jenni-O turkey ham. I have 2 cans of the processed deviled ham in my kitchen cabinet.
Stacey says
What a great idea! Thanks for sharing that sweet memory!
bonnie mcfie says
I have been looking for this recipe for a long time, it’s delicious and so easy. Thank you!
Stacey says
So glad you enjoyed it!!
Gregory James Murray says
I do the same, but I add a squeeze of honey mustard, and lots of liquified onion, done in the food processor.
My friends Love it!
Stacey says
Sounds great!
Joni says
I always loved deviled ham. I came across this a did a different variation from what I had on hand. What turned out was delicious! I added chopped celery in with the ham in the food processor, used regular mustard, used sriracha sauce, omitted the vinegar. Loved it.
Stacey says
So glad you were able to use this as a jumping off point!
Beth G says
Deviled ham on Arnold Branola bread with lettuce were our “beach or on the boat sandwiches” growing up. I bought a can of the stuff recently and it was way too salty. Will try your recipe ( and some of the other ingredient suggestions) and enjoy my guilty pleasure knowing this version has got to be healthier! Thanks!
Stacey says
Sure hope you enjoy it!!
Pamela says
Made this today with leftover New Years Day Petit Jean ham and loved it! Added a bit of horseradish for a little kick. Thank you!
Stacey says
So glad you enjoyed it!
Terri says
Husband said this recipe is definitely a keeper! Added a little extra hot sauce and 4 ounces softened cream cheese with the dressing. He likes it with crackers. Perfect way to use the leftover ham. Thanks!
Stacey says
Awesome! So glad he enjoyed it!!
Valerie says
I never had ham salad growing up, but these days (I’m 66!) I love it. Anyway, I’m writing to say that as a child, my mother made her deviled eggs with the canned deviled ham. No exact measurements; she’d hard boil a bunch of eggs, halve them, and put the yolks in a bowl. Add a can of deviled ham, some mayo, maybe a little pickle relish and pepper. Then stuff the eggs. That’s how I make it still. Reading your article I was surprised that people actually made sandwiches out of it. Who knew!.
Stacey says
Well, that’s something I’ve not heard before. Very interesting! And isn’t it funny that you’ve never heard of it as a sandwich? Perspective is a powerful thing, right?