Friday, February 2, 2018

Deviled Ham is Coming Back! Start Spreading the News

Deviled ham isn’t nearly as popular as it used to be, which even in its heyday, wasn’t very popular, and that’s a shame, since it’s such a delicious, and easy-to-make spread. By the way, its decline in popularity was a major factor in the collapse of America’s steamed ham industry. Just ask any Simpsons fan.

Besides providing a tasty treat, it’s always nice bringing something that no one else will. That means there’s no added stress wondering if your [insert popular dip or spread name here] is the best. I’m proud of my guacamole, but I don’t need it judged against three others. Besides, it's all politics.

I’d be happy to give you some additional tips here, but there aren’t any. Just be sure to taste and adjust for heat, and salt. The saltiness of different hams will vary greatly, so just because I didn’t need to add extra, doesn’t mean you won’t. And, like I said in the video, not only is this a great spread, but it also make a magnificent sandwich. Regardless of your delivery system, I hope you give this a try soon. Enjoy!

Ingredients for about 4 cups Deviled Ham:
1 1/2 pound smoked ham, cut into cubes
1/4 cup diced onion
1/4 cup chopped celery, with some leaves included
1/2 cup shredded hot pepper cheddar, or other cheese, optional
1/4 cup Dijon mustard
2 tablespoons hot sauce
1 teaspoon cayenne
1 tablespoon Worcestershire sauce
2/3 cup mayonnaise, plus more if needed
salt to taste
chives and pickled red peppers to garnish


nightsmusic said...

I love ham salad sammies! I usually keep back some from a Sunday ham and have this during the week. The bone and any other ham on it goes in the pot for a big batch of Green Bean Soup. I'm going to try your additions with the next batch though. Looks yummy :)

PattiAnn said...

Thank you for your recipe video. I make "ham salad" all the time. Do you remember
"Beau Monde" seasoning? It was available for sale, but no longer. I believe it is an essential ingredient in ham salad. I now make up my own Beau seasoning to use...Oh those were the great days!

Amethyst Samia said...

Takes me back to my childhood! My dad and I used to eat this stuff all the time! Well, the canned version...ew. Wish he was here so I could make him some! Another jewel from you Chef John! Thank you!

Chris said...

Mixing raw and cooked ingredients, is a recipe for cross contamination, I would be very careful not to leave this out in a warm party atmosphere. salmonella and all that.

Unknown said...

Great idea as always
All we need to make the party complete is your
Chicken wings predictions

kiley said...

I love devilled ham and can't wait to try this! Are these the peppers you used?

david said...

Chef John, Have you never seen .... Monty Python?

Jeff said...

Haha... I love to read some of those old cookbooks. They are so interesting. I recommended this to my wife for her next potluck at work She seems very interested. What are you going to bring back next (actually... I am HOPING you will explore and test some of that really old strange stuff)? There are a ridiculous amount of "aspic" recipes out there, for example. Some of those are really odd. I read on a nostalgia site (60s-70s recipes) that brownies with beef broth incorporated are actually good. I'll hold off judgement until YOU try it. Anyhow, this looks great. I'm definitely giving it a shot. Thanks.

Unknown said...

I'm not sure where to leave a request so I suppose I'll just hijack the latest entry haha.

Did you ever read "Kitchen Confidential"? There was a baker in it that made a mushroom bread that was supposed to be amazing. Seeing as how mushrooms and bread make life bearable, I'd be interested to see your take on a mushroom bread.

countrygal1967 said...

Awesome Chef! I love your recipes! Here is my version of Ham Salad-- using the same fabrication technique.
6 cups ham, coarsely ground
4 eggs, hard boiled and chopped
1 cup celery, finely chopped
1/2 cup onion, finely chopped
1/2 cup sweet pickle relish
1 cup mayonnaise
1/4 Cup Dijon mustard
1/4 teaspoon black pepper
1/4 teaspoon dried basil

Gnominator said...

Boy this brought back memories! My mom used to buy it in a can--Underwood Deviled Ham. She also used to make her own version. She was into cheap and processed ingredients, so she would grind up hot dogs and some hard boiled eggs, then mixed it with pickle relish and mayo. She called it mock ham salad.

Yakuzalizard said...

Chef John, will you please do a king cake video for Mardi Gras? I live in Hammond Louisiana, about 45 mins from New Orleans. My food wish is your take on King Cake.
The red beans were RIGHT on ....great recipe.

Poetry Spot said...

such a nice post im searching similir kind of this im also working on this
Happy Birthday Meme

Edith said...

Looks great. I love ham salad. I'm looking for recipe for German potato salad, made with bacon. I was astonished not to find it in your archives.

Pyrofish said...

Can I substitute Hades for Devil in this?

Ed the house chef said...

Where are your wings? No Superbowl prediction wings? I mean first the Eagles made it to the superbowl and now this?? BTW, big congratulations to the Eagles for dethroning the Patriots for at least this season. But seriously, where are you wing predictions?

Unknown said...

I found Beau Monde on Google.

inchrisin said...

Awesome recipe, John. Thanks. Nothing's deviled without a little acid. I used a cured ham so I went with straight white vinegar. It turned out WAY better than my homemade rye crackers. I'm not a baker.

Anyway, I made a double batch and I'm looking forward to making a roux so that I can spread this over toast at the end of the week.

rideandcook said...

Thanks for the great recipe, Chef! I made this for a horse show planning meeting and it was a hit! Now it will be my tailgate contribution.

Pearl said...

Hello C. John, My husband and I watch your blog nightly before going to sleep ... and have tried a number of your recipes. Thanks! The peppers you used with the Deviled Ham, can you please,tell us what brand and what kind of peppers they were. My husband had some peppers, that looked like the ones you used, with an antipasto plate that he just loved, but we have not been able to find them. Thank you, again. Pearl

Chuckles Hamman said...

The peppers are called sweety drops. They’re Peruvian, and can sometimes be found in the Latin aisle of a grocery store. Not easy to find. They’re an awesome and often overlooked garnish.

I work for a foodservice distributor, which is the only reason why I know.

As always, thanks for everything you do CJ!