My first encounter with deviled ham spread was at my grandmother’s house when I was a young child. I vividly recall being puzzled by the term “deviled ham” as I associated it with bad words. But my grandmother kindly clarified that it was merely the name of the spread, and despite its amusing name, the food was truly delicious. In matters of culinary wisdom, I always trusted my grandmother; after all, who could possibly dispute her culinary expertise?
Now, as an adult, I’ve mastered the art of preparing my very own deviled ham spread, a creation that my husband adores. I often prepare deviled ham sandwiches for his work lunches, a choice that seems to keep the meal cooler in his lunchbox than a traditional ham sandwich – the irony of it all! This deviled ham spread recipe is incredibly straightforward and quick to make.
During my childhood, my mother used to make “deviled ham” using that canned variety. I believe it’s called something like “potted ham.” She enjoyed it, but I personally found it rather unappealing. This recipe pays tribute to my mother and the evenings she spent watching television while indulging in her deviled ham and crackers.
Deviled ham spread is an excellent addition to any party menu. On one occasion, I prepared delightful finger sandwiches by combining deviled ham spread with thinly sliced cucumbers – a winning combination! Feel free to let your creativity flow, and please do share your culinary innovations in the comments. I always relish hearing about your recipes, family cooking secrets, and your valuable feedback. Don’t hesitate to provide your thoughts on this scrumptious deviled ham recipe, and feel free to share some photos if you’d like.
Check out what my friends at Group Recipes had to say about this delectable creation:
“If you roughly chop it in the food processor like I did, it’s perfect for sandwiches.”
I wholeheartedly concur that this homemade rendition of deviled ham salad is an excellent choice for sandwiches and boasts outstanding flavor!
Ingredients:
- 1/2 pound of ham (I used some leftover baked ham)
- 3 crisp Vlasic gherkin pickles
- A generous 1/3 to 1/2 cup of creamy Kraft mayonnaise
- A dash of McCormick black pepper to suit your taste
- Optional: If you crave a spicy kick, consider adding a touch of hot sauce, such as sriracha.
Instructions:
- Begin by placing your ham and pickles in a food processor.
- Pulse the ingredients until they reach your desired consistency.
- Transfer the mixture to a mixing bowl.
- Add freshly ground black pepper to taste.
- Start with 1/3 cup of mayonnaise and gradually increase the amount until you achieve your preferred texture and flavor.
- It’s truly that effortless – I’m certain my dear mother would have adored it!
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