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Deviled Ham with Pickled Peppers

Deviled Ham with Pickled Peppers

Some people can't get enough of deviled ham, and this recipe is an easy and convenient way to enjoy it in the form of a spread.

Notes

This recipe was adapted from Salty Snacks: Make Your Own Chips, Crisps, Crackers, Pretzels, Dips, and Other Savory Bites by Cynthia Nims, copyright © 2012. Published by Ten Speed Press, an imprint of the Crown Publishing Group. Photo Credit: Jennifer Martiné.

Ingredients

  • 8 Ounces thick-cut ham, diced
  • 2 Tablespoons pickled peppers, chopped
  • 2 Tablespoons mayonnaise
  • 1 Teaspoon sherry vinegar
  • 1 Teaspoon Dijon mustard

Servings2

Calories Per Serving290

Folate equivalent (total)9µg2%

Riboflavin (B2)0.2mg12.1%


Deviled Ham

Hams like to sweat, so it’s important to not wrap hams firmly in plastic or foil to allow a level of circulation. For ham slices, take an airtight container and place a paper towel or sheet of wax paper on the bottom. Place the ham into the lined container and top with another paper towel or sheet of wax paper. Swap the papers when damp and the ham will last three to five days.

For whole, bone-in hams, place the entire dish in a ham bag or cover with a thin dish rag. Both should be soaked in water with two tablespoons of white vinegar to preserve freshness, though it’s obviously ideal to cut the ham into smaller pieces and store using the methods above.

How to Freeze Ham

How to Thaw Ham

How to Freeze Pork

How to Thaw Pork

Pork is easiest to thaw when placed in the refrigerator in its original wrapping. Small roasts will take three to five hours per pound, while larger roasts can take up to seven hours per pound. Thawing ground pork depends entirely on the thickness of its packaging.

It is safe to cook frozen or partially-frozen pork, but its cooking time may take 50 percent longer. Frozen pork should not be cooked in a slow cooker.


Reviews

I had never heard of deviled ham but stumbled across this recipe and made it with my leftover Easter ham. Yum! I made a couple of substitutions because I don't care for mayo or tabasco and used low fat sour cream and fresno chilis (looks like a red jalapeño) I had on hand instead. I've been eating these sandwiches for lunch all week and have not grown tired of it! It makes me wish ham really was the "other white meat".

This is a nice little recipe. Very simple and quick, and it actually tastes really good. I served it on a small ciabatta roll with bread and butter pickles.

Delicious! Even our seven year-old devoured her sandwich, and even ate the crusts. You can read my full review at Taking On Magazines: http://bit.ly/12GoM7f

This will now be a regular for lunches in my household. Cheap, easy to make, and quite tasty.

So simple and so surprisingly delicious. I used black forest ham. Served it on both hamburger rolls and toasted flour tortillas, and put homemade sweet pickles on top.

This is an excellent recipe. I just made the deviled ham part and served it with crackers. Everyone loved it. It's sort of old-fashioned and homey which is great.

I never made any sort of ham salad before, but I was looking for a fun way to serve my ham leftovers. My husband and I loved this ham salad - it had a funky yummy taste (sweet and savory and zesty all at the same time) -- I incorporated the pickles and onion into the ham salad by dicing up several bread and butter pickles (without the seedy middle parts) and a shallot. It was great on both lightly toasted Arnolds Country White bread and Townhouse crackers! I thought the other proportions in the recipe were just right!

Perfect devilled ham! It has a wonderful balance of flavors. I took a shortcut and added chopped pickles to the ham mix. I made a batch and it was so good I immediately made another for the weekend.

I may not be the best judge, as I have never had deviled ham. It sure was easy and a great way to get rid of Easter ham leftovers, however, I found it kind of sweet and would try it with Dijon instead of grain mustard or maybe even a hotter English mustard. I used about half the mayo and added a pinch of cayenne. Straight out of the Cuisinart, I was bowled over. Let's see how it pans out in a sandwich on high-quality bread. I may go with gerkins instead of dill pickles and the red onion.


Chopped Ham And Pickle Sandwiches Are Way Better Than They Sound

America, I come to you with a regional foods conundrum: it is known to me as a chopped ham and pickle sandwich. You are probably thinking to yourself, "She's probably talking about ham salad." Well, no. Not really. That picture there? That's a picture of a ham salad sandwich. It contains cubes of ham with onions, herbs, mayonnaise, and usually mustard (you can get the ham salad recipe pictured from Simply Recipes, if you're looking).

"Maybe she is talking about deviled ham?" Again, not exactly. In deviling, you add mustard and paprika, and there's celery in there most of the time. What I am talking about is ham and dill pickles, ground up to a spreadable consistency, bound together with mayonnaise. No more, no less, outside of a little salt and pepper. This is unfailingly served on white, toasted bread. I have only ever been offered this sandwich in New England, so New England. is this sandwich your fault? Describing this thing really does not do it justice. It sounds repulsive. In truth, a pink meat spread looks pretty repulsive. But the taste manages that magical more-than-the-sum-of-its-parts dance.

My husband was born in a town just outside Boston. I can't adequately describe the circumference to which his eyes ballooned the day we walked into one of our favorite greasy spoons in Cape Cod and there, scribbled on a white board with dry erase marker was "Chopped Ham & Pickle Sandwich, $4.99." He used to eat them when he was a kid, and I'm pretty sure he hadn't considered them since.

I shouldn't have been immediately disturbed. I love ham. I love pickles. I even really, really like mayonnaise. I'll even cop to being pretty into white bread. But, as the nice lady set down two slices of toasted white bread filled with what looked like pink tuna salad, my face twisted up. What vegetable-less culture came up with this thing? Why weren't you just content to eat a sandwich with sliced ham and sliced pickles? And then I tasted it. And I knew. New England, you are totally right about this sandwich.

Chopped Ham and Pickle Sandwich

  • Two slices white bread
  • A hunk of leftover ham, or a few slices of good deli ham
  • 1/2 dill pickle, diced
  • Enough mayonnaise to bind
  • Salt and pepper to taste

I know, I know. I can hardly believe I'm giving you a recipe for this either. But take a deep breath and let's do it.

Toast your bread. In a food processor, pulse ham and pickles until they are chopped up very fine, put aren't a paste. In a bowl, combine ham and pickle mixture with just enough mayonnaise to bind everything together. Season to taste with salt and pepper. Spread on bread, eat like a sandwich, think of New England (maybe).

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Deviled Ham Salad

Back in the day, this deviled ham salad was made using an old fashioned countertop grinder - the cast iron kind, that clamped onto the edge of the kitchen counter or a table. Usually a slice or two of bread would be run through first, just to sort of clean it of any dried, leftover residue, since they were next to impossible to clean well. Everything else was added to the grinder in order, and then the salad mixed together with a homemade mayonnaise.

The old school ham salad was a even more simplified than this version here - made from ground ham, (and very often, from less expensive ground baloney instead), sweet pickles, sometimes pimento peppers, and mayonnaise, or for some folks, a salad dressing like Miracle Whip. Just remember if you are already using a sweet ham, like a honey baked ham, you'll want to take care with a sweet dressing on top of sweet pickles. Of course, while sweet pickles are most traditional for deviled ham, I won't tell a soul if you choose dill over sweet, if that is your preference. I like to add in celery and onion and spice up my mayo just a tad with some spicy mustard, hot sauce, Cajun seasoning and a little horseradish to give it a little punch.

By the way, deviled when used in recipes such as this, and deviled eggs for instance, means nothing closely related to a pitchfork toting, evil red devil who makes you do things that your mama taught you better. It simply refers to the seasonings used in certain dishes - in a nutshell, it translates as something that is highly seasoned, and this, would be that.

Let's make some deviled ham salad - here's how.

Use a grinder or a food processor to mince up a couple of nice, thick slices of ham. You'll want about a half pound, or what will amount to about two and a half cups of ground ham. If you're using the traditional, whole gherkins, grind those too. Transfer to a storage bowl because once this is all mixed up, you'll want to refrigerate it for a few hours or overnight to let the flavor meld.

I substituted a well-drained, homemade sweet pickle relish that I made this past summer. Add the pimentos. I'm using a small jar of already chopped pimentos, but if you're using whole pimentos, add those in with the ham and pickles when you grind them.

Grind the onion and celery, or mince and add in.

In a separate bowl, whisk together the mayonnaise with all of the remaining ingredients until well blended. Pour the mayonnaise over the ham mixture and mix well. Taste and adjust the seasonings as needed.

Refrigerate for several hours until needed so that the flavors can meld all together overnight is even better.

Spread on crust-less white bread, cut into triangles, for small finger sandwiches and serve with pickled okra and kettle chips, or scoop onto a plate as pictured here, alongside celery and carrot sticks, and serve with a few kosher dill pickle spears or okra and your favorite crackers. It doesn't take such a pretty picture, but it sure is delicious!

Recipe: Deviled Ham Salad

  • 2-1/2 cups of smoked or boiled ham , ground (about 2 large thick slices or 1/2 pound)
  • 4 sweet gherkin pickles
  • 1/4 cup of minced onion
  • 1/8 cup of minced celery
  • 1 (3 ounce) jar of chopped pimentos , drained
  • 1/4 cup of real mayonnaise , more or less
  • 2 teaspoons of horseradish
  • 2 teaspoons of spicy mustard
  • 1 tablespoon of fresh, chopped parsley
  • Dash of hot sauce
  • Salt and pepper , to taste
  • 1/4 teaspoon of Cajun seasoning , or to taste, optional

Use a grinder or pulse ham in a food processor until minced add to a lidded storage bowl. Grind or mince the pickles and add to the ham. Add onion, celery and pimentos and mix together. In a separate bowl, whisk together the mayonnaise with all of the remaining ingredients, until well blended. Pour over the ham mixture mix well, taste and adjust seasonings. Refrigerate for several hours until needed overnight is even better. Spread on crust-less white bread for finger sandwiches and serve with a side of pickled okra and crispy kettle chips, or scoop onto a plate alongside celery and carrot sticks, and serve with pickle spears and crackers.

Cook's Notes: Grind or finely chop a few hard-boiled eggs to add in. For a basic ham salad, use only the ham, pickles, pimentos and mayonnaise. For bologna salad, substitute ground bologna. Hot dogs may also be used. You may also use sweet pickle cubes or relish, but drain well before adding to the ham. Use additional mayonnaise as needed for desired consistency.

Check These Recipes Out Too Y'all!

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Deviled Ham with Pickled Peppers - Recipes

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 :)

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!

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!

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.

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

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

Chef John, Have you never seen . Monty Python?

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.

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.

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

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.

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.
Thanks,Gerald.

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

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.

Can I substitute Hades for Devil in this?

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?

I found Beau Monde on Google.

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.

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.

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

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.


Deviled Ham

I’ve got a quick little story for y’all today and an awesome recipe that brings back so many great memories for me.

Okay, so to set the scene… I am NOT a morning person. In fact, I’m the total opposite. So mornings with a two-year-old, er, uh, … THREE-year-old can be challenging. Well, many mornings, my little guy will get up and if I’ve not yet risen from the dead, he’ll climb in the bed with me.

Well, with my super-sonic daddy ears, I heard his feet hit the floor this morning and his door creak open. But, apparently I fell back asleep for a few minutes and awoke to him saying, “Daddy, can you help me?” Realizing that I had fallen back asleep and that he could have the dogs hog-tied by now, I flung my eyes open to find my precious little boy standing beside my bed dressed from head to toe in his new baseball uniform his Gamma gave him for his birthday. And when I say head to to toe, I mean baseball pants, belt, pajama shirt, helmet with face mask, and he was vigorously trying to put on his batting gloves. I laughed out load. Every day with that little rascal is a joy. I wish he woke me up like that every morning.

When I was a kid, I LOVED deviled ham. You know what I’m talking about? The canned meat stuff in the can with the white paper wrapper… kinda like potted meat.
I remember so many lunches with deviled ham as a kid. I’m not sure why I do, but I just love the stuff.

Well, as an adult, I still crave that flavor. So I decided to put together some deviled ham of my own. It’s quick, easy and can be used on a sandwich, which is how I like it, or can be served as a dip or spread on crackers. And it’s pretty close to the original stuff – and I know exactly what’s in it – if you know what I mean.

It’s a great way to use leftover ham, too! I normally just buy the chopped ham in a pack in the meat case at the supermarket just so I can have this, though. This dish may not look purdy, but it sure is yummy! This makes quite a bit, but the recipe halves easily. Y’all enjoy!


Deviled ham salad

After a full day in the kitchen, I like to take a walk to clear my head. On a recent stroll, I spotted a friend holding court in a neighborhood Southern restaurant. He had just moved to New York and as I hadn’t seen him in a while, I popped inside and said howdy. We decided to order some light snacks and saw deviled tasso listed on the menu. What’s that, we wondered? We ordered it and after one bite, I realized it was nothing more than a variation on my old favorite, deviled ham.

Deviled ham also made an appearance at a Derby Day party. A friend had found a can of Underwood’s Deviled Ham and brought it to share with the other guests. She’d never eaten it before but was intrigued by the iconic white can with the grinning devil. (Does anyone know what deviled, when applied to food, actually means?) I hadn’t seen that can in years, but I instantly remembered how much I loved deviled ham and pickle sandwiches when I was young. I decided it was time to make a batch of my own.

I didn’t have to look far for a recipe.

At Christmas, my cousin Susan brought her famous ham salad to our family gathering and the big bowl of it was gone in about a minute. We spread it on buttery crackers, a perfect vehicle for the ham salad that was filled with flavors spicy, tangy and sweet.

I asked her for the recipe and she laughed and said she didn’t have one. Of course, she didn’t! That happens so often in my family—we just throw together ingredients and taste until everything is balanced. And I’m not complaining—that’s certainly my favorite way to cook.

She did, however, give me her list of ingredients. There was ham, of course, along with pickles, mustard, and peppers. And like a detective I took these clues and tried to solve the mystery of her famous ham salad. It actually wasn’t difficult—if you have any experience making protein-based salads such as tuna salad, chicken salad or even pimento cheese, you get a feel for how much of each ingredient should belong. This time, however, I kept notes of just how much I was adding so I could pass it on to you.

Ham salad is versatile as you can stuff it into celery, spread it on crackers, scoop it onto an iceberg wedge, or layer it on buttered bread. And while it’s perfect for warm days, I find that it’s pretty much appreciated at any time of year.


Preparation

Step 1

Pulse ham in a food processor until finely chopped. Transfer to a large bowl and mix in cream cheese, mayonnaise, hot sauce, mustard, and cayenne, if using. Fold in scallion and parsley season with salt and pepper.

How would you rate Deviled Ham?

This is my go-to deviled ham recipe for using holiday leftovers. The recipe is great on its own, but it's also endlessly riffable. Sometimes I'll add bits of pickled whatever is in the fridge (peppers and okra both work well), maybe throw in some brine with them, or some fresh jalapenos, with cilantro to sub for the parsley. It's perfect for sandwiches, crackers, or tortilla chips.

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Why Deviled Ham Was a Pantry Staple in Southern Homes

How this age-old savory spread became a quick-food favorite.

Every self-respecting Southerner has eaten deviled ham at least once in their life. As a kid growing up in Georgia, deviled ham was as much a part of my lunchtime routine as I&aposm sure it was yours.

My mother would find creative ways to dress up the homestyle spread to serve on crackers, or sandwich it between two slices of white bread for a quick after-school meal. Personally, I haven&apost opened a can since high school, but more and more cookbooks and restaurants are featuring the creamy, pink potted meat in everything from bite-sized starters to delicious entrພs. With Easter quickly approaching, it&aposs time to revisit the South&aposs most prominent pantry staple that is sure to put your leftover holiday ham to good use.

But first, how did this meaty spread come about, and why has it been standard fare in Southern kitchens for nearly 148 years?

Contrary to its name, deviled ham doesn&apost denote anything naughty or sinful. It&aposs actually just plain old ground up ham packed in a round tin can with white paper wrapped around it. But deviled ham is no Spam or Treet meat. The devil&aposs actually in the details, as spices such as hot sauce, peppers, turmeric, mustard, or cayenne pepper are blended into the meat for a little extra kick. The act of "deviling" was done to a variety of foods in the early 19th century, and we still do it today when preparing stuffed eggs with cayenne pepper or paprika sprinkled on top.

It was the manufacturers at The William Underwood Company who first started to embrace the deviling food trend, producing cans of meat with spicy seasoning in 1868. The red, menacing devil we&aposve come to associate with Underwood&aposs label on its canned goods was trademarked a couple of years later in 1870. Beyond aesthetics, Underwood&aposs unique packaging allowed food to stay fresher longer, which led to the company becoming the top food manufacturer during the Civil War and a staple pantry item in many Southern homes.

Underwood&aposs canned goods were supplied to both Union soldiers and Confederate troops because the salted meat could be easily preserved and transported from camp to camp. As we all know today, the war was costly. Food reached staggering prices, and families affected by the war had to adjust to inflation and food shortage, thus relying on more convenient and affordable ingredients. The men out in the field ate canned food, and their families left back home were forced to do the same. Farmers couldn&apost bring food to Southern cities due to Union blockades, and those in the rural South found it increasingly difficult to grow their own food. But, the Southerners of that time found a way to "pull themselves up by the bootstraps," living off foraged land and canned meat such as deviled ham. The longstanding brand has since transitioned to a pantry mainstay, thanks in large part to its long shelf life, portability, and versatility.

No longer eaten for survival, we can now enjoy deviled ham as a dip, spread on crackers, or pur into soup. Make your very own deviled ham recipe using diced ham or leftover slices of your Easter ham to rival the canned version that was an instrumental food source during one of the bleakest times in our region&aposs history.


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