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Overhead shot of a bowl of deviled ham surrounded by buttery round crackers and fresh green celery sticks, with parsley garnish to the side
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5 from 18 votes

Deviled Ham Recipe

Deviled ham recipe made with cooked ham that is mixed in a creamy mayonnaise, mustard, hot sauce, Worcestershire sauce, and spices, shallots, celery, and scallions.
Prep Time10 minutes
Cook Time0 minutes
Chill Time1 hour
Total Time1 hour 10 minutes
Course: Appetizer
Cuisine: American
Servings: 2 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

  1. Use the right ham. Please skip the pre-sliced deli stuff. It's way too thin and turns mushy quickly. This deviled ham spread needs a thick piece!
  2. Chop your veggies like you mean it. A big chunk of shallot or celery can throw the whole thing off. Mince the veggies up nice and small.
  3. If you don't have a food processor, use a strong blender. Or just dice the ham real fine with a sharp knife. Then stir it all together by hand with some elbow grease.
  4. Let it chill, boos. Pop that bowl in the fridge for about an hour to let everything come together. The flavor will get better, promise!
How to Store this Deviled Ham
  • Fridge: Spoon your deviled ham into an airtight container and press plastic wrap right on the surface to keep it fresh. Pop it in the fridge, and it’ll keep for up to 5 days.
  • Freezer: Store it in a freezer-safe bag (flatten it out to save space) or container, and it’ll last up to 2 months. Let it thaw overnight in the fridge, then give it a good stir to bring that creamy texture back.

Nutrition

Calories: 656kcal | Carbohydrates: 5g | Protein: 33g | Fat: 55g | Saturated Fat: 9g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 148mg | Sodium: 2460mg | Potassium: 631mg | Fiber: 1g | Sugar: 2g | Vitamin A: 531IU | Vitamin C: 52mg | Calcium: 39mg | Iron: 2mg