The Nostalgic Comfort of Homemade Devilled Ham: A Copycat Underwood’s Recipe

The first time I tasted devilled ham, I was perched on a stool at my grandmother’s kitchen counter. Sunlight streamed through the floral curtains, illuminating dust motes dancing in the air, as she spread the savory mixture on a crisp saltine cracker. That little sandwich, a symphony of smoky, salty, and slightly spicy flavors, was pure comfort. Store-bought Underwood’s was her go-to, but later in life, she started making her own. This recipe, inspired by her love for that iconic spread, captures the essence of those cherished moments. It’s a taste of nostalgia, a reminder of simpler times and the warmth of family.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yields: 8 (1/4 pint) jars
• Dietary Type: Varies (see notes below)

Note: This recipe is inherently not vegetarian or vegan. To make a vegetarian version, substitute a plant-based meat alternative for the ham and use vegetable bouillon cubes. The end result will differ in flavor, but it can still offer a satisfying savory spread.

Ingredients

• 2 chicken bouillon cubes
• 1 cup boiling water
• 3 cups cooked ham, chopped
• 1 tablespoon gelatin
• 1/4 cup crispy brown rice cereal (such as Rice Krispies)
• 1/2 cup hot water
• 1/2 teaspoon ground pepper
• 1/2 teaspoon garlic powder

Ingredient Notes:

• Ham: A smoked ham shank provides excellent flavor, but leftover ham from any source will work.
• Gelatin: This acts as a binder and helps the devilled ham achieve its spreadable consistency.
• Rice Cereal: This may seem like an odd ingredient, but it adds a subtle texture and helps absorb excess moisture.
• Spices: Adjust the pepper and garlic powder to your preference. A pinch of cayenne pepper can add a pleasant kick.

Equipment Needed

• Blender or food processor
• Measuring cups and spoons
• Small (1/4 pint) canning jars with lids and rings (or 1/2 pint jars)
• Pressure cooker designed for canning
• Jar lifter (optional, but highly recommended)
• Ladle

Instructions

1. Prepare the Bouillon: In a heat-proof measuring cup, dissolve the chicken bouillon cubes in 1 cup of boiling water. Stir until completely dissolved.
2. Add the Gelatin: Stir in the gelatin to the hot bouillon mixture. Ensure the gelatin is fully dissolved; let the mixture sit for a few minutes to allow the gelatin to bloom.
3. Soften the Cereal: In a separate bowl, soak the crispy brown rice cereal in 1/2 cup of hot water. Let it sit for about 5 minutes to soften. This step is crucial for achieving the desired texture.
4. Combine Ingredients: Place the chopped cooked ham, soaked rice cereal and water, chicken bouillon and gelatin mixture, ground pepper, and garlic powder into a blender or food processor.
5. Process to a Paste: Process the mixture until it turns into a smooth paste. The consistency will be somewhat loose and sloppy, which is expected at this stage. Don’t over-process it; just aim for a uniform, spreadable texture.
6. Fill the Jars: Carefully spoon the devilled ham mixture into the prepared canning jars, leaving 1/2 inch of headspace at the top of each jar. This headspace is essential for proper sealing during processing.
7. Prepare the Jars: Wipe the rims of the jars with a clean, damp cloth to remove any food particles. This ensures a good seal.
8. Apply Lids and Rings: Place the lids on the jars and screw on the rings until they are fingertip tight. Avoid over-tightening, as this can prevent the jars from sealing properly.
9. Process in Pressure Cooker: Place the filled jars into a pressure cooker designed for canning. Follow the manufacturer’s instructions for your pressure cooker. Typically, you’ll need to add a few inches of water to the pot.
10. Cook Under Pressure: Process the jars at 10 pounds pressure for 50 minutes for either 1/4 pint or 1/2 pint jars. If your altitude is over 2,000 feet, increase the pressure to 15 pounds. Ensure the pressure is consistent throughout the processing time.
11. Cool and Seal: Once the processing time is complete, turn off the heat and let the pressure release naturally. Do not force the pressure to release. Once the pressure is completely gone and the pressure cooker is safe to open, carefully remove the jars using a jar lifter.
12. Check for Seal: Place the jars on a towel-lined surface and let them cool completely (about 12-24 hours). As the jars cool, you should hear a popping sound, which indicates that the jars have sealed properly. After cooling, check the seals by pressing down on the center of each lid. If the lid doesn’t flex or pop, it’s sealed. If the lid flexes, the jar didn’t seal properly and should be refrigerated and used promptly.

Expert Tips & Tricks

• Flavor Boost: For a richer, smokier flavor, consider adding a small amount of liquid smoke to the mixture before processing. Start with 1/4 teaspoon and adjust to taste.
• Spice It Up: A pinch of cayenne pepper or a dash of hot sauce can add a pleasant kick.
• Texture Control: If you prefer a smoother texture, use a high-powered blender or food processor and process the mixture for a longer period of time. Conversely, for a chunkier texture, process it less.
• Fat Content: If using chicken instead of ham, you must add fat to the mixture. Chicken is too lean on its own, and the resulting spread will be dry and unappetizing. Rendered chicken fat, bacon grease, or even a bit of melted butter can be used.
• Canning Safety: Always follow safe canning practices to ensure the food is properly preserved and safe to eat. Consult a reliable source, such as the USDA Complete Guide to Home Canning, for detailed instructions.

Serving & Storage Suggestions

Serve your homemade devilled ham chilled or at room temperature. It’s delicious spread on crackers, toast, or sandwiches. It also makes a great addition to devilled eggs or as a filling for celery sticks.

• Unopened Jars: Properly processed and sealed jars can be stored in a cool, dark place for up to one year.
• Opened Jars: Once opened, store the devilled ham in the refrigerator and use within 5-7 days.
• Freezing: While not ideal due to potential texture changes, you can freeze devilled ham in an airtight container for up to 2 months. Thaw in the refrigerator before using.

Nutritional Information

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

Nutrient	Amount per Serving (approximate)	% Daily Value (approximate)
Calories	150 kcal	8%
Total Fat	9g	14%
Saturated Fat	3g	15%
Cholesterol	48mg	16%
Sodium	270mg	11%
Total Carbohydrate	1g	0%
Dietary Fiber	0g	0%
Sugars	0g	0%
Protein	15g	30%

Variations & Substitutions

• Spicy Devilled Ham: Add a pinch of cayenne pepper, a dash of hot sauce, or a finely chopped jalapeño pepper to the mixture.
• Smoked Paprika: Substitute some of the ground pepper with smoked paprika for a deeper, smoky flavor.
• Pickle Relish: Add a tablespoon or two of sweet pickle relish for a touch of sweetness and tang.
• Mustard: A teaspoon of Dijon mustard or prepared yellow mustard can add a pleasant sharpness.

FAQs (Frequently Asked Questions)

Q: Why do I need to use a pressure cooker for this recipe?

A: Pressure canning is essential for safely preserving low-acid foods like ham. It ensures that the food reaches a high enough temperature to kill any harmful bacteria that could cause botulism.

Q: Can I use pre-ground ham instead of chopping it myself?

A: Yes, you can use pre-ground ham. However, chopping the ham yourself allows for better control over the texture of the final product.

Q: Can I use different types of rice cereal?

A: While crispy brown rice cereal is recommended, you can experiment with other types of rice cereal. Keep in mind that different cereals may affect the texture and flavor of the devilled ham.

Q: How do I know if my jars have sealed properly?

A: After cooling, the lids of properly sealed jars should be concave (curved inward) and not flex when pressed. If a lid flexes, the jar did not seal properly and should be refrigerated and used promptly.

Q: What if I don’t have a pressure cooker?

A: Without a pressure cooker, this recipe is not safe for long-term storage. You can still make the devilled ham, but you will need to store it in the refrigerator and consume it within a few days.

Final Thoughts

Making your own devilled ham is a rewarding experience, a chance to recreate a classic flavor and share it with loved ones. This recipe, a humble tribute to my grandmother’s kitchen and the comforting taste of childhood, is a reminder that the simplest foods can often be the most satisfying. So gather your ingredients, dust off your canning equipment, and embark on a culinary journey back in time. Don’t hesitate to experiment with different spices and seasonings to create your own signature version. And most importantly, enjoy the process! After all, the best recipes are those made with love and shared with joy.