Old-fashioned Deviled Ham makes a delicious savory spread and is a wonderful way to use up leftover ham. Spread it on crackers, cucumber slices, or between 2 pieces of white bread to make a sandwich. You can buy it in a can, but homemade is so much tastier.
You can whip up Deviled Ham in only about 5 minutes. Refrigerate overnight and the flavors only get better. 🙂
It’s salty, creamy, and a little spicy and there’s no better way to bring new life to leftover Easter ham.
Diced leftover ham is processed with mayonnaise, cream cheese, onion, Tabasco sauce, and mustard until it is finely minced.
This recipe is really flexible. Add more mustard of hot sauce if you like. Sweet pickle relish is a nice addition too.
I like the creaminess of adding some cream cheese, but you can use all mayo if you like.
This savory ham spread is a wonderful way to use up leftover ham. Serve on crackers or make a sandwich with it.
- 2 ounces cream cheese, softened
- 1/3 cup mayonnaise
- 1/4 cup finely chopped sweet onion
- 1 teaspoon mustard
- 1/2 to 1 teaspoon hot sauce, I use Tabasco Sauce
- 1/4 teaspoon white pepper
- 1/4 teaspoon garlic powder
- 2 cups diced ham
- 1/2 teaspoon Worcestershire sauce, optional
- Place cream cheese, mayonnaise, and onion in a food processor and pulse 4 or 5 times.
- Add remaining ingredients and pulse until ham is finely chopped.
- Refrigerate until ready to serve.
Some ham is very salty. Taste for saltiness before adding Worcestershire sauce and if it is already salty, leave the Worcestershire sauce out.
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