Deviled Ham: A Classic Spread with a Kick

My grandmother, bless her heart, always had a jar of deviled ham tucked away in her refrigerator. It wasn’t fancy, but it was reliably delicious, especially spread on Ritz crackers during impromptu afternoon visits. I can still picture her, perched on the edge of her floral sofa, offering me a cracker with a generous dollop, a mischievous twinkle in her eye – the “devil” in the ham was her little secret, a touch of unexpected spice that always brought a smile to my face. This recipe captures that same comforting nostalgia with a refined twist, elevating a humble classic to something truly special.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 0 minutes (No Cooking Required)
• Total Time: 15 minutes
• Servings: Variable, depending on use
• Yields: 2 cups
• Dietary Type: Not specified; Contains pork and dairy. Can be modified to be Dairy-Free.

Ingredients

• ½ lb baked ham, cut into ½ inch dice
• 3 green onions, minced
• ¼ cup sour cream
• 2 tablespoons Creole mustard
• 2 celery ribs, peeled and diced small
• 1 ½ teaspoons minced tarragon
• ⅛ – ¼ teaspoon cayenne pepper (adjust to taste)
• Salt & freshly ground black pepper, to taste
• Hot sauce (such as Cholula), to taste

Equipment Needed

• Food processor or blender
• Medium bowl

Instructions

1. In a food processor or blender, pulse the ham until finely chopped. The goal is a spreadable consistency, but avoid over-processing into a paste. You want a little texture.

2. Add the green onions to the food processor and process to blend them evenly with the chopped ham. The green onions add a fresh bite that complements the richness of the ham.

3. In a medium bowl, whisk together the sour cream and Creole mustard. This combination forms the creamy, tangy base of the deviled ham. Ensure the mixture is smooth and well-combined.

4. Fold in the ham mixture, diced celery, minced tarragon, and cayenne pepper to the sour cream and mustard mixture. Be gentle when folding to avoid overworking the ham and maintain the texture. Distribute the ingredients evenly throughout the mixture.

5. Season with salt and freshly ground black pepper to taste. Remember that ham can be quite salty, so taste the mixture before adding too much additional salt.

6. Add a few dashes of hot sauce (Cholula or your favorite brand) to taste. Start with a small amount and add more to reach your desired level of heat.

7. Set the deviled ham aside for about 10 minutes before serving. This allows the flavors to meld together and enhances the overall taste.

Expert Tips & Tricks

• Ham Selection: The quality of the ham greatly impacts the final product. Opt for a good quality baked ham, preferably one that isn’t overly salty. Leftover holiday ham works wonderfully!
• Spice Level: The amount of cayenne pepper and hot sauce can be adjusted to suit your personal preference. Start with a smaller amount and add more until you reach your desired level of spiciness.
• Texture Control: For a smoother deviled ham, process the ham more finely in the food processor. For a chunkier texture, pulse it less.
• Flavor Infusion: Consider adding a splash of Worcestershire sauce for a deeper umami flavor.
• Make-Ahead Marvel: Deviled ham is perfect for making ahead. Prepare it a day or two in advance and store it in the refrigerator. The flavors will intensify over time.

Serving & Storage Suggestions

Deviled ham is incredibly versatile. Serve it as a spread on crackers or toast points for an easy appetizer. It also makes a fantastic sandwich filling, especially when paired with lettuce and tomato. For a more elegant presentation, pipe the deviled ham onto cucumber slices or endive leaves.

Store leftover deviled ham in an airtight container in the refrigerator for up to 3-4 days. Due to the dairy content, it’s not recommended to leave it at room temperature for more than two hours. Freezing is not recommended, as the texture of the sour cream may change upon thawing.

Nutritional Information

Nutrient	Amount per Serving (estimated)	% Daily Value (approximate)
Calories	255.5 kcal	N/A
Calories from Fat	118	N/A
Total Fat	13.2 g	20%
Saturated Fat	6 g	30%
Cholesterol	71.6 mg	23%
Sodium	1942.4 mg	80%
Total Carbohydrate	6.1 g	2%
Dietary Fiber	1.9 g	7%
Sugars	1.8 g	N/A
Protein	27.8 g	55%

Note: Nutritional information is an estimate and may vary based on specific ingredients used.

Variations & Substitutions

• Dairy-Free: Substitute the sour cream with a dairy-free alternative, such as cashew cream or coconut yogurt. Be sure to choose an unsweetened variety.
• Spicier: Increase the amount of cayenne pepper or hot sauce, or add a pinch of red pepper flakes for extra heat.
• Smoked Ham: Use smoked ham instead of baked ham for a bolder, smokier flavor.
• Sweet and Tangy: Add a teaspoon of honey or maple syrup for a touch of sweetness, and a squeeze of lemon juice for added tanginess.
• Herbaceous: Experiment with different herbs, such as dill, parsley, or chives, in addition to or in place of the tarragon.
• Vegetarian (Deviled “Ham”): Use smoked tofu or tempeh, finely diced and prepared similarly to the ham. Add a touch of liquid smoke to enhance the smoky flavor.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of mustard?
A: Yes! While Creole mustard adds a unique flavor, Dijon mustard or even yellow mustard can be used as substitutes. Adjust the amount to taste.

Q: How finely should I chop the ham?
A: The ham should be finely chopped but not pureed into a paste. You want a spreadable consistency with some texture.

Q: Can I make this ahead of time?
A: Absolutely! Deviled ham can be made up to 2-3 days in advance and stored in the refrigerator. The flavors will meld and improve over time.

Q: What if my deviled ham is too dry?
A: Add a tablespoon or two more of sour cream until you reach your desired consistency. You can also add a touch of mayonnaise or olive oil.

Q: Can I freeze deviled ham?
A: Freezing is not recommended, as the sour cream may separate and become watery upon thawing, affecting the texture.

Final Thoughts

This deviled ham recipe is more than just a spread; it’s a journey back to simpler times, a nod to the comforting flavors of childhood, and an invitation to create new memories. Whether you’re serving it at a casual gathering or enjoying it as a quick snack, I encourage you to give this recipe a try. Feel free to experiment with different variations and make it your own. Don’t be afraid to embrace the “devil” within and add a little extra spice to your life! Pair it with a crisp, dry white wine like Sauvignon Blanc for a truly delightful experience.