With a Grateful Prayer and a Thankful Heart: Deviled Ham Spread for Sandwiches or with Crackers

Wednesday, April 11, 2012

Deviled Ham Spread for Sandwiches or with Crackers

Being frugal, I and try to get lots of mileage from every meal I cook.
After the baked ham for Easter, I made ham lentil soup and then simmered the bone for stock.
Then I thought I would see if I could find something different and searched for a recipe for Deviled Ham.


I have never had Deviled Ham before so not sure what it should taste like but we liked this a lot.  I read through a few recipes that I found and came up with a tasty spread.  Good for a sandwich but especially yummy spread on a cracker.  Now I'm thinking a Friday Night Date-night with my sweetheart, with fancy crackers, assortment of cheeses, some grapes and apple slices with a glass of wine.
I think I just determined what we will be doing Friday night
:)

I found you can add just about whatever you'd like to your Deviled Ham

Like many recipes, there are dozens, if not hundreds, of ways to make deviled ham. The cook's preferences are the sole determining factors on exactly what goes into their individual deviled ham recipes. Most recipes for deviled ham include diced, baked, or canned ham as a base; many cooks feel that a well-baked ham makes a better deviled ham. The recipe then calls for spices to make the ham deviled such as scallions or green onions, sour cream, hot mustard, tarragon, cayenne pepper, black pepper, and hot sauce; some cooks also add celery for extra crunch. Once enough ham, scallions, and sour cream have been mixed together to create a good texture, the rest of the ingredients are added according to taste.

Garlic and other herbs, such as oregano or thyme, might be substituted for the tarragon, depending on the flavor the cook is aiming for; some herbs will made the final product more or less spicy. Horseradish added to dry sherry or white wine is another popular add-in. Some cooks might even process the ham through a meat grinder for a smoother result — perhaps more suitable for sandwiches or crackers. The one thing most recipes agree on is that the deviled ham should be refrigerated for a few hours before it is eaten; this allows the flavors time to blend together


It makes a nice lunchtime sandwich when spread into a Pita Bread with crisp lettuce.

DEVILED HAM


1 1/2 cups ham with all visible fat removed, pulsed a few times in food processor (I used my little Oscar)
2 Tbs. finely chopped onion
1 tsp. horseradish (next time I will add a little more)
2 tablespoons sweet pickle relish
1 tablespoon mustard
1/3 cup Miracle Whip (or Mayonnaise) More or less depending on consistency you prefer
1/4 teaspoon vinegar
Freshly ground black pepper
hot sauce (optional)
1 tsp. honey or Maple Syrup (optional)
green onions or parsley (optional)

Combine ingredients and stir together gently.  Serve on crackers or use as a spread on bread.

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www.gratefulprayerthankfulheart.com

36 comments:

Mary Howell Cromer said...

My momma always made homemade deviled ham and it was so yummy. Your images look so good and I am thinking, I just might give this a try. Have a blessed day~

podso said...

Yes, the photos are great and just reading about this makes my mouth water and takes me right back to my mother's kitchen. She did this with leftovers. She used one of those old fashioned meat grinders that you hook on the edge of a countertop ... I can just see the minced ham coming out. It must have been fun to watch. She usually made party sandwiches with her deviled ham.
Memories!

Pondside said...

I haven't had this for ages! My mum used to do this whenever we had a ham and then we'd have the best school lunch sandwiches!
Like you, I use the entire ham, and we enjoy it in all its incarnations - now I'll just add this one.

Cindy said...

Oh, yummy! The Underwood Deviled Ham in those little paper-wrapped cans used to be one of my favorite things on crackers. How fun to have a recipe to make it myself. Thanks!

Nann from At Nann's Table said...

Oh Loraine this looks just delicious! I too have leftover ham and this I'm going to make. We'd love it on crackers.

I'm so far behind in reading my email blog posts from others so I'm sure I've missed alot. Have been overwhelmed with Easter activities and visiting family that I'm not caught up in posting on my own blog. Oh how the time can get away from us.

Thanks for your comments and support. I truly appreciate it.

Nann

NanaDiana said...

My hubby loves deviled ham. This is pretty similar to the recipe I use. I will add the horseradish next time I make it. It's funny- I have a ham/potato soup simmering in the crockpot today. Yum- xo Diana

lindsey said...

This looks and sounds delicious and can clearly be used in a manner of different ways

Ann said...

oh that looks good. I haven't had deviled ham in ages.

Walking on Sunshine... said...

I have never had deviled ham either! Looks good! And your date night sounds really good! Hope you had a nice Easter!

Sanghamitra Bhattacherjee(Mukherjee) said...

It looks so yummy! Lovely shots.
Thanks for sharing.
Your space is very creative.
Hope to see you on my blog:)

MyFudo™ said...

LOve this very practical and easy to whip flavorful recipe...Yummy!

meijo's JOY said...

I always love your posts...they make me happy, inspired, excited about life...and hungry (looking at those yummy food) Wish you as happy as ever!

meijo's JOY said...

Yummy Yummy.... make me hungry!

Beth said...

I've never had deviled ham, but it sounds like a great way to use up leftovers. I think I'll be making soup with the last of mine!

Stuff and Nonsense said...

my family adores deviled ham
and i really don't make it
often enough

i usually just throw stuff in
until it tastes good to me

but your recipe looks wonderful

thanks for sharing at Fridays Unfolded
and for entering my giveaway!

alison

FABBY'S LIVING said...

Oh I'm loving this Deviled Ham dish. I think I'll try asap! Your recipe sounds great, I sure should make it more often, so glad you reminded me. Thanks for your lovely and kind visit. Have a happy weekend sweet lady.
FABBY

Debs @ The Spanish Wok said...

Hi Lorraine, thanks for visiting my blog and choosing my Pinchitos Muronos to make for your spanish friends meal.

These are traditionally made with pork if you want to be truly authentic, I just prefer chicken for these.

Your ham recipes sounds delish, I've never had this, maybe I need to buy a joint now.

BTW You are welcome to join in my monthly food blogger event THE SOUP KITCHEN, here all bloggers are welcome, hope to see you participate soon. Different theme each month.

Amy said...

I've never try Deviled Ham before...this sounds interesting and anything to get my ingredient to go a long mileage? Count me in! :) I love your idea in serving it in Pita Bread!

Debbie Huffaker said...

It looks delish....but your presentation would make anything look great!!! ;-) Thank you so very much for leaving such precious comments on my blog....you are a wonderful encouragement!!!

Janette@Janette's Sage said...

This looks wonderful..I can't wait to try, of course your presentation is so beautiful also..what a gift you have and I enjoy just seeing it!

Gail @ Faithfulness Farm said...

Looks DELICIOUS!! Makes me wish I had made a ham for easter :)

Blessings!
Gail

Marigene said...

This sounds and looks so yummy! Thanks for sharing...love those ramekins.

Karen said...

My kids used to eat a lot of deviled ham sandwiches years ago. That sounds good to me, and your pictures are so attractive.

SavoringTime in the Kitchen said...

My husband always loves it when I make ham salad with our leftover ham but the ingredients in this deviled ham sound delicious and I know we would love it too. Great idea to serve it on pita bread!

Thistle Cove Farm said...

Oh, this sounds delicious and I love ham salad!

mbdang said...

I haven't had deviled ham in so long, you have me craving it now! Yours looks yummy!

Maple Lane said...

I remember having deviled ham as a kid but have not thought of it in years. Sounds very tasty and what attractive photos, Lorraine. Blessings to you all this weekend.

Happier Than a Pig in Mud said...

This looks great! Mustard and pickles (relish) say "deviled" for me:@)

Miz Helen said...

We just love Deviled Ham and I always try and make some with the left over ham. Your recipe looks great and I would love to try it sometime. Thanks for sharing and have a wonderful week!
Miz Helen

Rose Jesky said...

Thanks for sharing at the Sunday Round Up. can't wait to see what you share next week.
Rose @ http://www.arosiesweethome.com/

A Feast for the Eyes said...

Funny, I was just thinking of looking for a deviled ham recipe, and here is yours. So glad I found your blog (via On the Menu Monday). Your photos are really beautiful. I'm pinning this one for sure.

Richella said...

This is the first time I've heard of homemade deviled ham! When I was a kid I used to love Underwood Deviled Ham in a can. (Can you believe it? Canned meats were a big thing when I was a child!)

This looks delicious! Thanks for the sharing the recipe and the tips. Thanks so much for joining Grace at Home! I really appreciate it.

Six Sisters said...

Looks so delicious in the pita bread. We're so glad that you linked up to our "Strut Your Stuff Saturday." We hope you'll be back soon. -The Sisters

Diane Balch said...

I think I use this recipe camping.. it looks great. Please share this on my foodie friday linky today.

Slice of Southern said...

Love this recipe! I'd love it if you would share this post on my Southern Sundays linky party today. www.asliceofsouthern.blogspot.com

Hope to see you there!

Slice of Southern said...

Thanks for joining Southern Sundays with this wonderful recipe! I'll be announcing the featured recipes next week. Hope to see you at the next party with another great item!

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