Deviled Ham
Homemade deviled ham spread with warm spices, hot mustard, anchovy paste, and a whisper of sherry. Skip the canned stuff and make a version that actually tastes like something.
YIELD
1 1/2 cupsPREP
15 minCOOK
0 minREADY
1 hrsOnce you make deviled ham from scratch, that little canned version will never look the same to you again.
Cooked ham gets ground with its own fat for richness, then spiked with horseradish mustard, white wine vinegar, anchovy paste, and a layered blend of nutmeg, cloves, ginger, and thyme. Every bite has depth and a slow-building heat.
It takes about 15 minutes in a food processor, keeps in the fridge for up to two weeks, and works on everything from crackers and toast points to stuffed celery sticks.
Pro Tips
- Use leftover holiday ham with some of the fat cap for the best flavor and texture
- Process in batches if using a blender; a food processor handles it all at once
- The anchovy paste adds savory depth without any fishy taste, so don’t skip it
- Let the spread sit overnight before serving so the spices bloom and meld together
Ingredients
Directions
Grind the ham and fat fairly fine, either in a food processor or, in two batches, in an electric blender.
if using a processor, add the remaining ingredients at once If using a blender, scrape the first batch of ground ham into a bowl, add the seasonings, process the rest of the ham, and combine with the mixture in the bowl. If too coarse, process again in two batches.
Taste for seasoning, then pack into a jar, cover, and refrigerate. The spread will keep for up to 2 weeks.
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