Deviled ham is a nostalgic appetizer to complete your dinner party menu or holiday spread.
A savory spread made with finely chopped ham, it’s been enjoyed for generations.
The celery and onion add some subtle bitterness, as well as great crunch.
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(Ham steaks come in a sealed package and typically have some juices to keep them moist.)
Learn how to make deviled ham.
smokedhamsteak or leftover ham, cut into 1/2-in.
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cubes (about3cups)
1 mediumscallion, chopped (about1/4cup)
1 medium-size (1 oz.
Serve with crackers or toasted baguette slices.
Why Is It Called Deviled Ham?
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It’s still sold to this day, although we prefer to make our own.
It’s a powerhouse of flavor in each bite.
To get ahead of your party prep, you might easily make this classic appetizer in advance.
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Prepare and refrigerate deviled ham in an airtight container up to two days ahead for the freshest results.
The flavors will meld as it rests.
Store leftovers for up to four days.
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Deviled ham has a savory, tangy flavor with a hint of spiciness.
The ham itself adds a salty, meaty flavor to the mix, while mayonnaise adds a creamy texture.
Scallions, celery, and dill add freshness to the spread.
Credit:Fred Hardy, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster
Yes, deviled ham should be left out for no more than two hours while serving.
Credit:Fred Hardy, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster
Credit:Fred Hardy, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster
