Classic Deviled Ham

Classic Deviled Ham


  • 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 softened butter
  • 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 turmeric
  • 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, turmeric, 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 a while. It will be firmer after refrigeration.

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

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