Deviled Ham Salad: The Retro Spread That Deserves a Comeback

There are some foods that have fallen out of fashion, pushed aside by trendier ingredients and more exotic flavors. Deviled ham salad is one of them. But if you ask me, it’s time for a comeback.

I first discovered deviled ham salad at my grandmother’s house, where it lived in a small bowl in her refrigerator, ready to be spread on crackers for an afternoon snack or transformed into sandwiches for lunch. She’d pull it out, along with a sleeve of saltines and a few pickle spears, and suddenly the afternoon felt special. It was simple food, but it was made with love, and that made all the difference.

Deviled ham salad is exactly what it sounds like—a flavorful spread made from finely ground ham, mixed with mayonnaise, mustard, and a blend of spices that give it that “deviled” kick. It’s tangy, slightly spicy, and absolutely delicious on crackers, bread, or even stuffed into celery sticks.

This isn’t fancy food. It’s honest, practical, deeply satisfying food that deserves a place in your refrigerator right alongside the pimento cheese and chicken salad.

Today, I’m sharing everything you need to know about making deviled ham salad from scratch—because once you taste homemade, you’ll never go back to the canned version.

What Exactly Is Deviled Ham Salad?

Deviled ham salad is a classic Southern spread made from cooked ham that’s been finely ground or chopped, then mixed with a tangy, spicy dressing. The “deviled” part refers to the addition of mustard, hot sauce, or cayenne pepper—ingredients that give the spread its characteristic kick.

The commercial version most people know comes in those little cans with the pull-top lids—Oscar Mayer and Underwood both make popular versions. But homemade deviled ham salad is in a completely different league. It’s fresher, more flavorful, and customizable to your exact taste.

This spread has been around for generations, beloved for its versatility, its long refrigerator life, and its ability to turn simple crackers into something special. It’s the kind of food that sustained families through tough times and celebrated good times with equal grace.

Why You’ll Love This Deviled Ham Salad

Incredibly versatile. Spread it on crackers, make sandwiches, stuff celery, top baked potatoes, or use it as a dip. It does everything.

Budget-friendly. Ham is affordable, and a little goes a long way. Perfect for using up leftover ham.

Quick and easy. From start to finish, you’re looking at about 10 minutes. No cooking required.

Make-ahead friendly. It keeps beautifully in the refrigerator, so you can make a batch and enjoy it all week.

Customizable. Adjust the spice level, add different flavors, make it your own.

Better than canned. Homemade is fresher, more flavorful, and free from preservatives and mystery ingredients.

Nostalgic. For so many of us, this tastes like childhood, like grandmother’s kitchen, like simpler times.

Great for entertaining. Serve it with crackers at your next gathering. It’ll disappear fast.

The Complete Ingredient Breakdown

For the Ham:

2 cups cooked ham, finely chopped or ground

This is the foundation. Use leftover baked ham, ham steaks, or even good-quality deli ham. For the best texture, look for ham that’s not too lean—a little fat adds flavor and moisture.

How to prepare: For the classic deviled ham texture, you want the ham finely ground or chopped. A food processor works beautifully—just pulse until finely minced but not pureed. You can also chop by hand if you prefer a chunkier texture.

For the Creamy Base:

½ cup mayonnaise

Mayonnaise is essential for that creamy, tangy base. Use good quality—Duke’s is classic in the South, but Hellmann’s works beautifully too.

2 tablespoons Dijon or yellow mustard

Mustard adds tang and that “deviled” character. Yellow mustard is classic and mild; Dijon adds more sophistication and a little heat.

1 tablespoon sweet pickle relish

This is the secret ingredient in many Southern versions. It adds sweetness and a little texture. If you don’t have relish, you can use finely chopped sweet pickles plus a tiny bit of pickle juice.

1 tablespoon fresh lemon juice or pickle juice

Brightens all the flavors and cuts through the richness.

1 teaspoon Worcestershire sauce

Adds savory umami depth.

For the “Deviled” Heat:

½ teaspoon hot sauce (or more to taste)

Tabasco or Crystal are classic choices. Adjust based on your heat preference.

¼ teaspoon cayenne pepper (optional)

Adds extra heat and depth.

½ teaspoon paprika

Adds color and mild warmth. Smoked paprika is wonderful here.

For Flavor and Texture:

2 tablespoons finely diced onion

Adds a little sharpness and crunch. Yellow or sweet onion works best. Dice it very fine.

2 tablespoons finely diced celery

Adds that essential crunch and freshness. Dice it very fine.

2 tablespoons chopped fresh parsley (optional)

Adds color and freshness.

Salt and black pepper to taste

Remember that ham, mayonnaise, and mustard all contain salt, so taste before adding more.

Step-by-Step Instructions

Step 1: Prepare the Ham

If using leftover ham, trim away any excess fat or gristle. Cut the ham into chunks.

Place the ham in a food processor and pulse until finely minced. You want a spreadable texture, not a puree. Small, even pieces are the goal.

If you don’t have a food processor, you can chop the ham by hand. It takes a little longer, but you’ll have more control over the texture.

Step 2: Combine the Dressing

In a medium bowl, whisk together:

· ½ cup mayonnaise
· 2 tablespoons mustard
· 1 tablespoon sweet pickle relish
· 1 tablespoon lemon juice or pickle juice
· 1 teaspoon Worcestershire sauce
· Hot sauce to taste
· Cayenne (if using)
· ½ teaspoon paprika

Whisk until smooth and well combined.

Step 3: Add the Vegetables

Stir in the finely diced onion, celery, and parsley (if using). Mix well.

Step 4: Add the Ham

Add the ground ham to the bowl. Fold gently until everything is well combined and the ham is evenly coated with the dressing.

Step 5: Taste and Adjust

Taste your deviled ham salad and adjust seasoning. You might want more hot sauce, more mustard, a little salt, or extra pickle juice for tang.

Step 6: Chill

Cover and refrigerate for at least 1 hour before serving. This allows the flavors to meld and develop. Overnight is even better.

Step 7: Serve

Serve chilled or at room temperature with crackers, bread, or vegetables.

The Science Behind Perfect Deviled Ham Salad

Finely ground ham: The texture matters. If the pieces are too large, the spread won’t hold together well. Too fine, and it becomes paste. Aim for small, uniform pieces that will distribute evenly throughout the dressing.

Let it rest: Like many spreads, deviled ham salad benefits from time in the refrigerator. The flavors meld and mellow, and the texture firms up slightly.

Pickle juice magic: If you don’t have sweet pickle relish, a little pickle juice adds that same tangy-sweet brightness. It’s a great way to use up that jar of pickles in your fridge.

Don’t over-process: If using a food processor, pulse rather than running continuously. You want texture, not paste.

Troubleshooting Common Issues

My Spread Is Too Dry

Add more mayonnaise, a tablespoon at a time, until it reaches your desired consistency. A little extra pickle juice can also help.

My Spread Is Too Wet

Add more finely ground ham or a tablespoon of breadcrumbs to absorb excess moisture.

It’s Bland

Add more hot sauce, mustard, or salt. A little extra Worcestershire sauce can also help.

It’s Too Spicy

Add more mayonnaise to mellow the heat, or stir in a little extra relish for sweetness.

The Onion Flavor Is Overwhelming

Soak the diced onion in cold water for 10 minutes before using. This mellows the sharpness significantly.

I Want It Smoother

Process the mixture in the food processor for a few more pulses. Be careful not to overdo it.

Delicious Variations

Once you’ve mastered the classic, try these variations.

Spicy Cajun Deviled Ham

Add 1 teaspoon Cajun seasoning and an extra dash of hot sauce. Use andouille ham if available.

Dill Pickle Deviled Ham

Replace sweet pickle relish with finely chopped dill pickles and add 1 tablespoon fresh dill. The tangy, herbal flavor is wonderful.

Pimento Cheese Deviled Ham

Add ¼ cup pimento cheese to the mixture. Two Southern classics combined.

Bacon Deviled Ham

Add ¼ cup cooked, crumbled bacon. Because bacon makes everything better.

Apple and Walnut Deviled Ham

Add ¼ cup finely diced apple and 2 tablespoons toasted chopped walnuts. The sweetness and crunch are lovely.

Cream Cheese Deviled Ham

Replace half the mayonnaise with softened cream cheese for an extra-rich, creamy version.

Herb Deviled Ham

Add 2 tablespoons fresh chopped chives and 1 tablespoon fresh dill or parsley.

Low-Carb Deviled Ham

Serve in celery sticks, on cucumber slices, or in lettuce wraps. The spread itself is naturally low in carbs.

What to Serve With Deviled Ham Salad

Crackers: Saltines, Ritz, or any buttery cracker are perfect.

Bread: Make sandwiches on soft white bread, rye, or croissants.

Celery sticks: Stuff into celery for a classic appetizer.

Cucumber slices: Use as low-carb vehicles.

Lettuce wraps: Spoon into lettuce leaves for a light lunch.

Tomatoes: Hollow out cherry tomatoes and fill with the spread.

Deviled eggs: Use as a filling for deviled eggs for a twist on the classic.

Baked potatoes: Top a baked potato with a generous dollop.

On its own: Let’s be honest, eating it with a spoon is perfectly acceptable.

Storage and Make-Ahead Tips

Refrigerator: Store in an airtight container in the refrigerator for up to 1 week. The flavor actually improves over the first few days.

Freezer: This spread does not freeze well—the texture of the mayonnaise will break upon thawing.

Make-ahead for parties: Make this up to 3 days ahead. The flavors will be beautifully melded by party time.

Transporting: Pack in a sealed container with an ice pack for picnics and gatherings.

The History of Deviled Ham

Deviled ham has been around for over a century. The commercial version was first introduced in the late 1800s by the Underwood company, which began selling “Deviled Ham” in those distinctive little cans with the red devil logo. It became a pantry staple across America, beloved for its long shelf life and versatility .

But the homemade version is even older. Cooks have been grinding leftover ham and mixing it with mustard and spices for generations, finding delicious ways to use every bit of the holiday ham. It’s a perfect example of thrifty Southern cooking—turning humble leftovers into something special .

The “deviled” designation refers to the spicy, zesty character of the spread, achieved through mustard, hot sauce, and other piquant ingredients. It’s the same terminology used for deviled eggs and deviled crab .

Why This Recipe Deserves a Place in Your Kitchen

This Deviled Ham Salad represents everything I love about simple, practical cooking. It transforms humble ingredients into something special. It’s versatile enough for any occasion. It’s make-ahead friendly. And it’s genuinely, consistently, undeniably delicious .

I’ve made this spread for quick lunches, for afternoon snacks, for parties where it disappeared alongside fancier appetizers. I’ve made it with leftover Easter ham and with good quality deli ham. Every single time, it’s a hit .

There’s something about that tangy, creamy, slightly spicy combination that people just can’t resist. It’s familiar and comforting, yet always welcome .

This recipe has become a staple in my kitchen for good reason. It’s reliable, versatile, and always delicious .

And now it can be that for you too .

So grind that ham. Mix that dressing. Let those flavors meld. And get ready to discover your new favorite spread .

Your crackers are about to get a whole lot more exciting .

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Have you made this Deviled Ham Salad? What’s your favorite way to serve it? I’d love to hear about your experience in the comments below!