An old-school Deviled Ham Salad is a brilliant, highly resourceful way to turn leftover holiday ham or a simple can of ham into a rich, savory spread.
The term “deviled” in old-fashioned cooking simply means a dish has been kicked up with spicy or zesty ingredients—in this case, sharp yellow mustard, a dash of hot sauce, plenty of black pepper, and acidic pickles. It’s smoky, tangy, and incredibly satisfying scooped onto crackers or piled high between two slices of soft white bread.
The Recipe
Ingredients
- 2 cups cooked ham, cubed (or two 4.25 oz cans of deviled ham spread)
- 1/3 cup mayonnaise
- 2 tablespoons sweet pickle relish (or finely minced dill pickles for a less sweet crunch)
- 1 teaspoon yellow mustard (or Dijon for a sharper bite)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon freshly cracked black pepper
- A dash of hot sauce or a pinch of cayenne pepper (to taste)
- Optional: 1 stalk of celery, very finely minced for extra crunch
Instructions
1.Pulse the Ham:5 mins.
Place your cubed 2 cups of cooked ham into the bowl of a food processor. Pulse in short 1-second bursts until the ham is finely ground and flaked, resembling a coarse texture. Be careful not to over-process it into a smooth paste—you want a little texture! If you don’t have a food processor, simply mince the ham very finely with a sharp chef’s knife.
2.Mix the Dressing:3 mins.
In a medium mixing bowl, whisk together the 1/3 cup of mayonnaise, 2 tablespoons of pickle relish, 1 teaspoon of yellow mustard, 1/4 teaspoon of garlic powder, 1/4 teaspoon of onion powder, 1/4 teaspoon of black pepper, and a dash of hot sauce.
3.Combine and Fold:2 mins.
Add the finely flaked ham (and optional minced celery) into the bowl with the dressing. Use a rubber spatula to fold everything together until the ham is completely and evenly coated.
4.Chill and Set:30 mins.
Cover the bowl with plastic wrap and place it in the refrigerator for at least 30 minutes before serving. Chilling allows the smoky ham flavors to marry beautifully with the tangy spices and dressing.
A Note on Salt: You will notice there is no added salt in this recipe! Ham is naturally highly cured and salty on its own, and when combined with mayonnaise and pickles, it rarely needs any extra. Always taste it after chilling before deciding to add a pinch.
Serving Ideas
- The Classic Sandwich: Serve it cold on soft white bread with a crisp leaf of iceberg lettuce.
- The Retro Party Appetizer: Scoop it into a nice bowl and surround it with buttery Ritz or saltine crackers.
- Deviled Ham Sliders: Pile it onto sweet Hawaiian rolls, top with a slice of Swiss cheese, and warm them in the oven just until the cheese melts.