What is the difference between Spam and deviled ham?

While Spam and deviled ham are both sold as canned meat products, Spam is made from pork shoulder meat and ham that's been pressed into a block, while deviled ham is made from chopped ham mixed with mustard, mayonnaise, and various spices to be used as a spread or appetizer.

What does deviled ham taste like?

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. Mustard, Worcestershire sauce, lemon zest, and hot sauce add a kick, and a round of seasonings adds depth and complexity. Scallions, celery, and dill add freshness to the spread.

Does deviled ham need to be refrigerated?

Yes, deviled ham should be left out for no more than two hours while serving.

Deviled Ham Recipe

Name: Deviled Ham
Total time: 15 min
Ingredients: 3/4 cup mayonnaise; 2 Tbsp. whole-grain mustard; 1/2 Tbsp. Worcestershire sauce; 1 tsp. grated lemon zest, plus 1 Tbsp. fresh juice (from 1 lemon); 1 tsp. hot sauce (such as Tabasco); 1 tsp. smoked paprika; 1/2 tsp. garlic powder; 1/2 tsp. kosher salt; 1/2 tsp. black pepper; 1 lb. smoked ham steak or leftover ham, cut into 1/2-in. cubes (about 3 cups); 1 medium scallion, chopped (about 1/4 cup); 1 medium-size (1 oz.) celery stalk, chopped (about 1/4 cup), plus leaves for garnish; 2 Tbsp. fresh dill fronds, chopped, plus more for garnish; Crackers or toasted baguette slices, for serving

Active Time:

15 mins

Total Time:

15 mins

Servings:

6

Yield:

3 cups

Deviled ham is a nostalgic appetizer that will have everyone talking. A savory spread made with finely chopped ham, it's been enjoyed for generations.

To make it, ham steak and Worcestershire sauce create a savory base, while lemon, mustard, and hot sauce add heat and tanginess to the dish. The celery and onion add some subtle bitterness, as well as great crunch.

If you're working with leftover ham that's a bit dry, you could add water one or two teaspoons of water at a time to help process it. (Ham steaks come in a sealed package and typically have some juices to keep them moist.)

Learn how to make deviled ham. Serve with celery, carrots, or seed-covered crackers for the perfect appetizer that's sure to spark lots of fun conversation about this old-fashioned favorite.

Why Is It Called Deviled Ham?

The term "deviled" has been used for centuries to describe dishes made with bold and spicy flavors, often featuring mustard or hot sauce. While deviled eggs are believed to have been served in ancient Rome, deviled ham is a more modern invention, most likely created in the 19th century.

While the exact origin is unknown, American companies began producing and marketing deviled ham as advancements in food preservation techniques came about in the late 19th century. A convenient option to serve as a snack or lunch, deviled ham was sold as a canned meat product. It's still sold to this day, although we prefer to make our own.

Ingredients for Deviled Ham

This timeless appetizer calls in mayonnaise, mustard, Worcestershire, lemon zest, hot sauce, scallions, and a mix of herbs and spices to season chopped ham. It's a powerhouse of flavor in each bite. To make deviled ham, you'll need:

Mayonnaise: A creamy base for the spread. Use your favorite brand.
Whole-grain mustard: Adds a tangy, slightly spicy flavor. Can substitute with other types of mustard, if preferred.
Worcestershire sauce: Adds an umami-rich flavor.
Grated lemon zest: Brightens the savory flavors.
Hot sauce: For a touch of heat. Use as much as or as little as you want, and with your preferred brand.
Smoked paprika: Adds warmth and spice to the mixture.
Garlic powder: Adds a savory depth.
Kosher salt and black pepper: Enhances the overall flavor.
Smoked ham steak or leftover ham: Provides the main flavor and texture for the spread.
Scallion: Adds a mild oniony flavor, freshness, and pop of color.
Celery stalk: For a refreshing crunch.
Fresh dill: A bright, herbaceous flavor.
Crackers or toasted baguette slices: For serving.

Southern Living Deviled Ham ingredients — Fred Hardy, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster

How To Make Deviled Ham

If you have leftover ham and 15 minutes to spare, this appetizer is well within reach. Full instructions are below, but here's a brief recap before you get started:

Step 1. Create dressing: Stir together mayonnaise, mustard, Worcestershire, lemon zest and juice, hot sauce, smoked paprika, garlic powder, salt, and pepper in a large bowl.
Step 2. Process ham: Process ham cubes in a food processor until roughly chopped.
Step 3. Add aromatics: Add scallion, celery, and dill to the ham and pulse until finely chopped.
Step 4. Combine: Stir ham mixture into mayonnaise mixture.
Step 5. Serve: Transfer to a serving bowl, and garnish with additional celery leaves and dill. Serve with crackers or toasted baguette slices.

Our Tips for the Best Deviled Ham

For the best deviled ham to please everyone at the party, keep these tips in mind:

Quality ingredients: Start with high-quality smoked or leftover ham for the best flavor.
Add water: If you're using leftover ham, it may be drier than the sealed ham steaks we used to develop this recipe. Add 1 to 2 teaspoons of water to the food processor with the ham to get the deviled ham mixture more spreadable.
Balance the flavors: Deviled ham has the perfect blend of savory, spicy, smoky, and tangy flavors. Taste before serving to make sure everything is nicely balanced.
Finely chop: For the most consistent texture, make sure that the ham, scallions, and celery are finely chopped before mixing with the remaining ingredients.
Chill before serving: To give the flavors time to meld and deepen, consider chilling the spread for at least an hour before serving.
Experiment: If there's an ingredient on this list you aren't a fan of, feel free to experiment with substitutions to find the exact mix that works for you. Add spices, herbs, or other condiments to customize the flavor.

How Far Ahead Can I Make Deviled Ham?

To get ahead of your party prep, you can easily make this classic appetizer in advance. 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.

What To Serve With Deviled Ham

Deviled ham pairs well with an array of dishes, making it a versatile option for any gathering. Serve with crackers and baguette slices for easy snacking, or use it as a filling for sandwiches or sliders for a heartier offering. For a fresh and crunchy contrast, offer crudité and pickles on the side, adding
a tangy kick to each bite.

Complement the savory flavors with a cheese board, or incorporate it into a light meal by serving deviled ham along with a crisp salad. If you're looking for a more casual option, pair with chips and dip for a delightful spread that's sure to please everyone at the party.

More Leftover Ham Recipes You'll Love

If you have leftover ham or ham steaks on hand, you can whip up any of these deliciously savory recipes:

Editorial contributions by Katie Rosenhouse.

Southern Living Deviled Ham on crackers to serve with glasses of wine — Fred Hardy, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster

Ingredients

3/4 cup mayonnaise
2 Tbsp. whole-grain mustard
1/2 Tbsp. Worcestershire sauce
1 tsp. grated lemon zest, plus 1 tablespoon fresh juice (from 1 lemon)
1 tsp. hot sauce (such as Tabasco)
1 tsp. smoked paprika
1/2 tsp. garlic powder
1/2 tsp. kosher salt
1/2 tsp. black pepper
1 lb. smoked ham steak or leftover ham, cut into 1/2-in. cubes (about 3 cups)
1 medium scallion, chopped (about 1/4 cup)
1 medium-size (1 oz.) celery stalk, chopped (about 1/4 cup), plus leaves for garnish
2 Tbsp. fresh dill fronds, chopped, plus more for garnish
Crackers or toasted baguette slices, for serving

Directions

Make mayonnaise mixture:

Stir together mayonnaise, mustard, Worcestershire, lemon zest and juice, hot sauce, smoked paprika, garlic powder, salt, and pepper in a large bowl until combined.

Fred Hardy, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster
Finely chop ham:

Add ham cubes to a food processor bowl, and pulse until chopped, about 5 (1-second) pulses.

Fred Hardy, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster
Add scallion and celery to ham:

Add scallion, celery, and dill to processor bowl, and pulse until finely chopped, about 10 (1-second) pulses.

Fred Hardy, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster
Combine ham and mayonnaise mixture:

Transfer ham mixture to mayonnaise mixture, and stir until well combined.

Fred Hardy, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster
Garnish and serve:

Transfer to a serving bowl, and garnish with additional celery leaves and dill. Serve with crackers or toasted baguette slices.

Fred Hardy, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster

Frequently Asked Questions

What is the difference between Spam and deviled ham?

While Spam and deviled ham are both sold as canned meat products, Spam is made from pork shoulder meat and ham that's been pressed into a block, while deviled ham is made from chopped ham mixed with mustard, mayonnaise, and various spices to be used as a spread or appetizer.
What does deviled ham taste like?

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. Mustard, Worcestershire sauce, lemon zest, and hot sauce add a kick, and a round of seasonings adds depth and complexity. Scallions, celery, and dill add freshness to the spread.
Does deviled ham need to be refrigerated?

Yes, deviled ham should be left out for no more than two hours while serving.