Southern Deviled Ham

Southern Deviled Ham

Somehow I got through my entire childhood without encountering Deviled Ham. To be fair it was not very “fashionable” in the Pacific Northwest during the 80s. The fact that food can even be fashionable is a strange idea but never mind that.

The South never let go of Deviled Ham and I love them for it! Nobody understands spreads and dips like cooks in the Southern States. I salute you!

Deviled Ham is a simple and unpretentious appetizer. It is comprised ham chopped small, made creamy and seasoned lightly. The ham needs to be good quality because the flavor is all about the ham!

Some people contend that you can make Deviled Ham out of lunch meat style ham. I don’t like it as well for a “nice” appetizer but I will agree that a high quality deli meat could make a lovely spread.

This is what I call a flexible appetizer. You can make it for kids, game night, the big football game, or a society party and it will fit right in. It is lovely smeared on crackers or bread but I suggest serving it along with pickles and cheese slices. If you try a unique way to serve it I would love to hear about It!

Southern Deviled Ham
 
Ingredients
  • 10 oz good quality eating ham
  • 5 oz cream cheese room temperature
  • ¼ cup mayonnaise
  • ½ tsp black pepper
  • 1 green onion minced
Instructions
  1. Dice the ham and then pulse in a food processor until it is in small pieces but not a paste. Just a few pulses should do it. You want texture.
  2. Stir in the rest of the ingredients.
  3. Serve with crackers or bread. I like to serve cheese, pickles and olives at the same time so that guests can combine as they desire.

Southern Deviled Ham
Print Recipe
Servings Prep Time
15 party servings 5 minutes
Servings Prep Time
15 party servings 5 minutes
Southern Deviled Ham
Print Recipe
Servings Prep Time
15 party servings 5 minutes
Servings Prep Time
15 party servings 5 minutes
Ingredients
Servings: party servings
Instructions
  1. Dice the ham and then pulse in a food processor until it is in small pieces but not a paste. Just a few pulses should do it. You want texture.
  2. Stir in the rest of the ingredients.
  3. Serve with crackers or bread. I like to serve cheese, pickles and olives at the same time so that guests can combine as they desire.
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