Classics: Deviled Ham

Before we even get started, I realize that I’ve already lost some of you. Some, or maybe even most of you, read the title of this post, and moved right along to your next stop on the Internet, for sweeter websites filled with 100% more Thin Mint-and-Nutella-filled cupcakes and at least 50% less ground up spicy seasoned pork paste. Some of you may be unable to disassociate your thoughts about deviled ham from those tiny tins of “Underwood” -brand Deviled Ham, with its pitchfork-wielding red devil leering ominously from the white paper package. Others may have a visceral, negative reaction to the notion of blending cooked ham with mayonnaise. But for those of you who are still with me, those who ran out of ideas for what to do with the five pounds of leftover Easter ham you have sitting sweating in your fridge, somewhere around three in the morning, when you were standing in your bathrobe in front of the open refrigerator and eating what you swore was your last slice, I have a solution. That solution is deviled ham.

With origins in the mid-1800′s, the process of “deviling” can be applied to almost anything, including hard boiled eggs, organ meats, or in this case, cooked leftover ham. The remains of our honey-glazed spiral cut ham are ground up, mixed with mustard and other spices, and used as a flavorful, unique spread for crunchy crackers or for (not so) fancy tea sandwiches with the crusts cut off and eaten with pinky extended. Still not on board with the whole idea? Close your eyes, pretend that it was presented to you as “Downeast Country Pate” on a fancy charcuterie board at a sidewalk cafe, with a few toast points, a handful of cornichons, and an ice cold beer that cost more than a used iPod Touch.

Deviled Ham

Ingredients:

• 1 1/2 cups cooked ham (about 1/2 pound), chopped
• 1/3 cup mayonnaise
• 2 teaspoons whole grain mustard
• 3 tablespoons onion, chopped
• 1 teaspoon whole capers, drained
• 3-4 tablespoons curly parsley
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Sriracha sauce (or your favorite hot sauce, to taste)
• 1 teaspoon sweet pickle relish

Method:

Combine all ingredients in the bowl of a food processor. Pulse in one second bursts, scraping down sides of bowl with a rubber spatula as needed. Pulse until very well combined, but not quite a smooth paste (some texture here is good). Cover and chill in refrigerator for at least an hour to allow flavors to meld. Serve on crispy crackers or on white bread.

Tagged as: classics, deviled, ham, leftovers

About the Author: Malcolm Bedell

My first memories of cooking start in Maine at six years old, when I wore a yellow rainslicker to avoid getting spattered by the bacon I was frying in a skillet. My interest in both Mexican cooking and recreating classic New England dishes from scratch developed while living in Mexico, on a steady diet of pork and habanero peppers. You can see more of my writing and photography online on Serious Eats, the Huffington Post, BlogHer, and Foodista, as well as in print for Downeast, Indulge, and Cigar Snob magazines.