Find yourself at a Southern Sunday afternoon party and there's no doubt you'll be served a spread of food that reminds you of home. Sweet tea and biscuits are present as well as a variety of delicate sandwich spreads, one of which looks indistinguishable. Pink and a bit chunky, it takes a bit of a push to take the first bite, but before long you've gulped down three deviled ham sandwiches. So simple yet so invigorating, if you haven't had the chance to try deviled ham for yourself, I am begging you to try it ASAP.
Like deviled eggs, the Deviled Ham recipe got its name from the addition of spices, black pepper, and hot sauce. According to Smithsonian Mag, the term "devilling food" has been around since the 18th century, where it describes a dish highly seasoned. It makes sense because back then most people ate lightly seasoned food like potatoes, bread, and milk. Adding a kick of spice would seem like the work of the devil.
Deviled ham is one of the oldest of the prepackaged foods, going back as far as 1868 when New England company, Underwood, trademarked it as the second oldest prepackaged food product. The company supplied soldiers of the Civil War with their yummy deviled ham and has been selling their canned ham with their characteristic devil logo for centuries. Underwood Deviled Ham hasn't changed much since its inception and contains Ham (Cured With Water, Salt, Brown Sugar, Sodium Nitrite) and Seasoning (Mustard Flour, Spices, Turmeric) according to the back of the packaging.
While most people enjoy it on a sandwich with a bit of mayo, some use the canned ham as an ingredient along with cream cheese to make a dip or deviled ham spread to enjoy with crackers as an appetizer. It's a nostalgic food at its core and you can't help but think of your childhood as you sneak another bite.
How To Make Deviled Ham at Home
While you can buy it premade on Amazon, making your own deviled ham recipe is a great way to use up some of your leftover ham from your holiday or Easter meal. Start off by chopping your ham into roughly chopped pieces. Around 4 cups is a great amount. And don't worry if you haven't roasted ham for a while, grocery stores sell ham steaks (and even cubed ham) that works great for this recipe.
Next, gather up your seasonings and condiments. This includes Worcestershire sauce, cayenne pepper, paprika, Dijon mustard, tabasco, and your favorite mayonnaise of choice (we prefer Duke's, but a lot of people swear by Miracle Whip). In a food processor add your roughly chopped ham and pulse until finely chopped. Transfer the ham mixture into a large bowl and add the rest of your ingredients. Place in the fridge and let sit for at least two hours to let the flavors meld together.