Deviled Ham

5 from 18 votes

This Deviled Ham recipe is what Southern sandwiches are made of! It's just straight up bomb! Chopped up ham in a creamy mayo sauce packed with flavor!

Prep Time10

Cook Time0

Chill Time1

Total Time1 10

Course: Appetizer

Cuisine: American

Servings: cups

Calories: 656kcal

Author: Jocelyn Delk Adams

Equipment

Ingredients

12 ounces cooked ham low sodium, if possible, cut into large pieces
½ cup mayonnaise
1 ½ teaspoons Dijon mustard
1 teaspoon hot sauce
1 teaspoon Worcestershire sauce
1 small shallot minced
1 celery stalk finely chopped (about 1/3 cup)
2 scallions minced
¼ teaspoon ground cayenne pepper
1 ½ tablespoon finely chopped parsley
1 tablespoon freshly squeezed lemon juice

Instructions

In a food processor, place ham pieces and pulse 5-6 times until ham is finely chopped, but not broken down to a paste.
In a large bowl, add all the other ingredients and whisk together. Stir in diced ham until everything is evenly mixed.
Cover and chill for at least an hour before serving. Enjoy on a cracker (with unsalted tops), spread on a Romaine or butter leaf, or in a sandwich.

Notes

Use the Right Ham: Resist the urge to grab that pre-sliced deli ham, boo. It's just too thin and will end up more like a ham mash than a hearty spread. Go for a thick piece of cooked ham you can chop up real nice.
No Food Processor? No Problem: A powerful blender can work in a pinch, or you can go old-school and very finely dice the ham by hand. Then, just mix everything together with a bit of elbow grease.
Mince and Chop with Care: When it comes to the shallots, celery, and scallions, take the time to mince and chop them nice and fine. You don't want to bite into a big ol' chunk of shallot or celery in your spread!
Chill Out for Flavor: Once you've mixed up your deviled ham dip, give it some time to chill in the fridge. In there, the flavors meld together, and the texture sets up just right. An hour should do the trick.

Nutrition