Classic Deviled Ham . $1.62

I’m going to adopt a Devil may care attitude in this recipe for using left over Ham:  This recipe takes a full 3/4 pound of my leftover ham – but it’s one of my absolute favorites, and a little goes a long way spread on crackers or Crusty Bread as an appetizer or sandwich.

Classic Deviled Ham
Classic Deviled Ham

When I was child, it was Underwood Deviled Ham that we had, in the little paper wrapped cans – it wasn’t something that could be made easily, and it was expensive.

This recipe is a classic that mimics that taste. Now true Underwood Deviled Ham has Ham, Mustard Flour & Turmeric. I’ve taken just a few liberties, but you can make any additions or substitutions that fit your palate…See Put Your own Spin on It, below. With a food processor, Deviled Ham takes just minutes.

Classic Deviled Ham
Classic Deviled Ham

There’s no Mayo, here, in this recipe – that makes it a Ham Salad, another animal, altogether. I usually make soup with my ham bone and use some of the rich, jelly-like drippings and the nicely gelled broth to make my Deviled Ham. If you don’t have this, use butter & thin with plain old water. Neither gets in the way of the flavor like Mayo does.

My favorite way to eat this? Not as frugal as on crackers, but thickly spread on a good quality soft sandwich bread with a little crispy lettuce…for me it’s a once a year or so indulgence. I’ve seen, but not tried, recipes for a more upscale Deviled Ham Grilled Cheese sandwiches on Artisan bread, which sounds great, but sometimes, I think old-fashioned is best. What do you think?

Crusty Bread
Crusty Bread

Classic Deviled Ham

  • Servings: 2 1/2 cups
  • Time: 20 minutes
  • Difficulty: easy
  • Print

  • 3/4 pound ham, cut in chunks
  • 1/4 of a medium-sized onion, in chunks
  • 1/4 cup Dijon-style mustard
  • 4 tablespoons ham drippings or butter, softened
  • 1 1/2 tablespoons honey
  • 2 teaspoons dry mustard powder
  • 1/4 to 1/2 teaspoon ground cloves (go by taste here – cloves are powerful)
  • 1/4 teaspoon pepper
  • 1/8 teaspoon white pepper
  • about a 1/4 cup of ham broth or water to thin to desired consistency

Using a food processor (or a grinder if you have one) run ham and onion through the grating blade. Remove and place in the food processor with the steel cutting blade. Process until nearly pulverized.

Add mustard, drippings or butter, honey, mustard powder, cloves and the two peppers. Blend until smooth. If the mixture seems dry, add broth or water, tablespoon by tablespoon until desired consistency is reached, stopping to scrape down from time to time.

Flavor is best after this has sat for awhile. It will be firmer after refrigeration.

from the kitchen of http://www.frugalhausfrau.com

Let’s talk about how to save money/time on this recipe:

  • Read {Strategies Applied} for additional tips as well as throughout the recipe, for saving time and managing food.
  • Follow my 12 Strategies – You’ll see them on the upper drop down menu of every page and how I apply them, below.
  • Don’t get discouraged if your prices don’t match mine! Keep shopping at the best prices and your fridge/freezer and pantry will be stocked with sales priced ingredients.
  • Use a coupon matching site! One of my favorites in my area is Pocket Your Dollars, but every store has a group of enthusiastic Coupon Matchers. Do not discount the savings! I check their site every week, even if I don’t “need” to go to the store and often find bargains I can’t pass up.

Nutrition: 

Makes 2 1/2 cups, a serving is about 2 tablespoons.  Cal 101, Cal fr fat 57, 58%; tot fat 6.54 g, sat fat 3.45g; chol 37mg; sod 481 mg; tot carb 4.57g; prot 6.34g, sugar 3.65g

Put Your own Spin on It:

  • This recipe mimics my childhood favorite, and I like to use the butter because I can freeze it if it lasts that long!
  • You can substitute mayonnaise, but I think it dulls the flavor, and technically makes this ham salad instead of deviled ham.
  • If you don’t care for clove, omit or add a small amount – the clove makes this classic.
  • You can put all manner of additions or substitutions:  I’ve seen maple syrup instead of honey, gherkins, cornichons or capers, additions of cayenne, hot sauce, Tabasco, Sriracha and even hot pepper juice. Worcestershire or Paprika can be added. One of my fave additions is horseradish. Use your imagination and your taste buds!

Heritage Recipes

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