Holiday Essentials: Yummy Deviled Ham

★★★★★ 2 Reviews
ThePretentiousChef avatar
By Andy Anderson !
from Wichita, KS

Deviled ham is a quintessential part of most of my holiday tables; especially my holiday open houses. But I am not talking about that stuff you get in a can… I am talking about freshly made, bursting with fresh flavors, do-it-yourself deviled ham. The spices for this recipe are based on what I like, and not what someone “thinks” that I like. When I put this out on my holiday table, the bowl always comes back to the butler’s pantry empty. So, you ready… Let’s get into the kitchen.

serves 6 -8
prep time 10 Min
method No-Cook or Other


  •   8 oz
    ham, cut into chunks
  •   4 oz
    cream cheese, softened
  •   1/4 c
    mayonnaise, or vegenaise
  •   1 Tbsp
    hot sauce, i prefer frank’s
  •   1 tsp
    dijon mustard, i prefer grey poupon
  •   1/4 tsp
    paprika, sweet or hot
    salt, kosher variety, to taste
    white pepper, freshly ground, to taste
  •   1 Tbsp
    pickle relish, dill variety
  •   1 Tbsp
    capers, chopped, plus some juice

How To Make

  • 1
  • 2
    Gather your Ingredients (mise en place).
  • 3
    Place the ham in a food processor, fitted with an S-blade.
  • 4
    Use 1-second pluses until you achieve the desired level of chop.
  • 5
    Chef’s Note: I like mine a bit chunky, but you could continue the blending process all the way down to a pâté.
  • 6
    Add the ham to a large bowl, and mix in the mayo, cream cheese, hot sauce, mustard, and paprika.
  • 7
    Fold in the capers and pickle relish.
  • 8
    Chef’s Note: Season with salt and pepper, to taste.
  • 9
    Chef’s Tip: Not all hams are created equal; some are decidedly saltier than others. Keep that in mind when you add the salt.
  • 10
    Place in the refrigerator for an hour or so, before serving. This will give the ingredients a better chance to know each other.
  • 11
  • 12
    Serve in a nice bowl, along with some crackers, or small slices of bread. Enjoy.
  • 13
    Keep the faith, and keep cooking.