#184 deviled ham

Ever so often, I get a craving…to open one of those magical little tiny paper-wrapped cans of the delicious spread made of anything & everything no one really actually knows!  The infamous white paper-wrapped can with the little red devil known to all: Underwood Deviled Ham Spread by the William Underwood Company, has at one point or another spoken to all of us, and boy did we enjoy it as kids!  There are many recipes online that boast on being THE BEST or an IDENTICAL copycat version, but alas, I’m not searching for the substitute.  I will always enjoy the delicious magic the little can brings to any cracker or toast!

I was however, interested in preparing a simple homemade version of deviled ham, only to enjoy!  It’s not only a great way to use leftover ham from any holiday dinner but can also be prepared from the cheaply-priced end cuts of ham found at supermarkets.  Just because they’re ends doesn’t mean they’re no good!  I actually found some yummy ham cubes at a great price and made this delicious spread, which my girls really enjoyed!

Unappealing by nature – wet cat food anyone? – everyone surely wonders what the heck deviled ham is!  It’s basically ground ham with added spices such as cayenne pepper or mustard.  The very act of devilling, or spicing and sprucing up, can be done to a variety of food products, such as eggs, chicken, turkey, and lobster.  It’s not to be confused with SPAM, which involves a meat mixture mostly consisting of pork shoulder and lacks deviled ham’s spicier flavor.  This recipe is an old traditional one I found in the Joy of Cooking and contains little of that devil’s fire we crave, but the kick is certainly there!

For the Deviled Ham:

  • 1-1/2 cups of diced cooked ham
  • 5 tablespoons of mayonnaise
  • 3 tablespoons of chicken broth
  • 2 tablespoons of chopped parsley
  • 3/4 teaspoon of Dijon mustard
  • 1/4 teaspoon of paprika
  • Salt & black pepper, to taste

As easy as can be!  Combine in a food processor and process to a paste.  Use as a sandwich spread or serve in a crock with crackers!


One Comment Add yours

  1. Judson Kray says:

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