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Winning Deviled Ham Recipe

Winning Deviled Ham

Recipe courtesy Sam Garruto

Show: Ham on the StreetEpisode: Ham on Ham

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (20)

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Average Rating:

Total Reviews: 20

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  • on April 27, 2012

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    Just right and very easy and so much better for you than that canned stuff.

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  • on February 14, 2012

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    Really fun use of left over ham! Tastes fantastic...just the right amount of heat.

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  • on January 02, 2012

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    I make this every year after the holidays. It is wonderful. Great taste!!!

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  • on July 04, 2011

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    I just made this as I am trying to give my son something to replace the nasty potted meat he and his friends seem to like. IMO it has to much mustard in the recipe...it seems overpowering atm...however it's currently chilling in the fridge so I hope it mellows a bit as all the flavors meld together......I hope at least otherwise it's a total waste :-/

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  • on November 05, 2010

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    Wow. I have made this twice. The first time as written, the second time I didn't use the maple syrup and instead added sweet pickles as that is how I am used to this spread. Both ways were amazing. So very flavorful.

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  • on December 25, 2009

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    I had some leftover Applewood Smoked Ham and was looking to do something with it and saw this recipe to try.
    I used spicy brown mustard for the prepared mustard and sweet red onion for the chopped onion. I used hot smoked paprika and smoked salt and for pepper I used Ground Chipotle pepper. If you have these ingredients they make a real good and spicy ham spread. I got a real good smoky flavor without adding liquid smoke and it came out just fine.

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  • on September 18, 2009

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    This is so tasty!

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  • on February 23, 2009

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    I used 2# smoked ham to the rest of the ingredients and dry parsley since I didn't have fresh. It was a hit for dip and sandwichs, made about 3 1/2 to 4 cups of dip. Lasts a long time in fridge in sealed container.

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  • on December 28, 2008

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    I just whipped this one up and put in the fridge for dinner tonight. The mix is delicious and I can't wait to spread it over a crusty english muffin, top it with cheese and stick it in the broiler. My mouth is watering already.
    I did make some modifications though....I added dill pickles as other users suggested and also a dash of liquid smoke (thanks to another review. Other than that I followed the recipe...can't wait for dinner!

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  • on December 17, 2008

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    now that i have made this a few times i am addicted. the balance of heat and maple are wonderful.

    alterations you might like to try:

    1 lower the heat a bit. i like heat, but a little tabasco goes a long way. add it last and taste as you go if you haven't done the recipe before.

    2 if this recipe is intended for a party consider adding more mayo and piping it onto sturdy crackers or toast. dust with paprika and top with a caper or dill relish.

    3 absolutely add colgins liquid smoke. dust off that bottle and smoke it up a bit.

    4 rather than using the full compliment of onion i replaced half the onion with dried shallots (wholespicedotcom. it mellows the recipe out and if you serve it shortly after making it you get a little crunch.

    5 it you have it replace a tablespoon of the mayo with bragg's amino

    6 do NOT leave out the maple. unami, baby. this recipe rocks.

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