Recipe by furusob
"I searched for a recipe for this on this site and couldn't find one, so I winged it and it turned out very nicely. I had to make a second batch to take to the New Year's Eve party because the first batch disappeared. A great way to use leftover ham from holiday dinner to make a great spread for hearty crackers or rye toast points. Also good as a sandwich."
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1 1/2 cups
cubed cooked ham
hot pepper sauce
ground black pepper
caraway seeds, or to taste
finely chopped onion
finely chopped celery
I was able to get ham "ends" at my local grocery deli--I just cubed up enough to make 1 1/2 cups. (I made a ham spread a couple years back that called for the ham ends and I think that gives your ham spread so much more flavor than you would normally get.) I used lowfat mayonnaise and dijon mustard. I do not keep celery salt on hand but I did have Beau Monde seasoning which is basically celery salt and onion powder. My family ate their ham spread on bread, I had mine spread on sliced cucumbers. This was quite good. I liked that it didn't have over kill of condiments that overpowered the ham spread and it wasn't runny which I really appreciated. Next time, I would add more onion and celery but that's really only to make it stretch a little farther. As is, it's fantastic!
Very good make my own from now on
This was so good. When I was a kid, deviled ham and cream cheese was my very favorite sandwich. The canned stuff is just awful, nutritionally so I made due with good memories. When I found this recipe, I knew I had to try it. I used fat free mayo, a very lean ham and left out the carway seed. I toosed it all into the food processor. I made a sandwich with this and fat free cream cheese... and it was wonderful!
My husband asked me to make a ham spread and I had no idea what it even was so I found this recipe and tried it. It turned out SO good. My husband said it was awesome. We put it on Ritz crackers. When I went back for more my husband told me not to eat all his ham spread. Looks like I'll have to make some more.
My first reaction was, wow this is salty, but it really is very good. I don't think I'd change anything, other than I don't use caraway seeds. It tastes just like the deviled ham in the can from when I was a kid. At least I know what is in this deviled ham! I made mine totally in the food processor. Threw everything in and pulsed to the minced consistency I wanted.
This was really tasty. I used leftover ham from the holidays. My kids don't really like onions or celery pieces so I threw those in last and gave the food processor a couple of short bursts. They loved it on triskets. I thought the recipe was relatively healthy for a spread.
This made tasty sandwiches for Mr. C & I today, and a great way to use up left over ham. Win-win!
I made 1/2 recipe of this for lunch today and I got about 2 servings. The flavor was fine, but boy was it salty! That came out to a 1/2 tsp of salts. I would make this again, but just do a small pinch of both. I followed the recipe exactly just omitting the caraway seeds, because I realized I didn't have them. I don't care much for them anyhow and I just chopped everything by hand. The salad will take on more of a yellow or orange color with the mustard and red seasonings.
* Percent Daily Values are based on a 2,000 calorie diet.
Homemade Deviled Ham Spread
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories from Fat: 43
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