I have been digging Comfort food from the past lately.  I mean the way past.  Does anyone else remember Deviled Ham?  It came in a little can with I think a white wrapper;  not really sure of the brand.  What I do remember is the salty and creamy goodness smeared between two pieces of white bread.

Deviled Ham

Recently I was working on a video for a boot camp we hosted, and one of the assignments was to make a sandwich video.  While I thought of the obvious, peanut butter and jelly or even turkey for that matter, I knew I wanted to change it up.  Then Deviled Ham came to mind and I got busy in the kitchen.

Folks this recipe is ridiculously easy, so much so, I cannot believe I am sharing it.  It is salty, it is creamy and it is even better than I remember.  It is good on white bread or whole week crackers.  Shoot who I am kidding, it is also good by the spoonful!  

I have tried the recipe with two types of ham, a high-quality deli ham, and a roasted rosemary deli ham.  Both versions are really good, but I am kind of leaning towards the rosemary version as it has a bit more flavor.  Either way, make sure to use a really good ham.  And lots of mayo smeared on the bread as well!


Deviled Ham


Recipe:  Deviled Ham

  • 1/2 pound ham, use deli ham, chopped into pieces or leftover Easter ham
  • 1/4 cup mayonnaise
  • 1 teaspoon grainy dijon mustard
  • 2 green onions, finely chopped
  • black pepper to taste
  • bread

How To:

    1. Place the ham into a food processor and pulse until finely chopped, then spoon into a bowl.
    2. Mix in the mayonnaise, mustard, and green onions. Stir to mix.
    3. Season to taste with black pepper. I didn’t think it needed more salt but you can add if you want more.
    4. Place some of the deviled ham onto a slice of bread, top with another slice and enjoy. (I add a little lettuce as well).
    5. Serve.
    6. Eat.
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