This deviled ham recipe is nothing more than a super-charged ham spread that’s suitable for a deviled ham salad or the main attraction at a casual brunch.
This post is sponsored in conjunction with #BrunchWeek. All opinions are our own.
Deviled Ham Recipe
Most of us have heard of deviled ham, but it’s truly one of those unsung lunchtimes or brunchtime heroes.
This deviled ham is the perfect example of something spectacular coming from the most humble of beginnings.
How to Make This Ham Spread
Deviled ham is a tasty way to use up your leftover ham.
Its nothing more than some chopped up ham and salad dressing. (or mayonnaise) with a little life added to it in the form of spice and flavor.
You can do something similar with many different foods, the most popular being eggs, as in our Bacon & Scallion Deviled Eggs
As with any recipe, dress this ham spread up to your liking. Not a fan of hot sauce? Leave it out.
Have some pickles or olives that need t to be put to good use; here’s the perfect home for them!
You get the idea. As I say with almost every recipe: Make. It. Your. Own!
An Easy LCHF Recipe
Deviled ham spread is great for folks following a keto diet. With very little carbs, most of the calories from this ham spread come from fat and protein.
Enjoy it on wedges of zucchini, cucumbers, or wrapped in leaves of your favorite greens and you have a great tasting keto meal.
Are you looking for a LCHF recipe to add to your Keto recipe index?
With just 2 grams of carbs per serving, this fast and easy ham spread is a shoo-in.
If you’ve tried this Deviled Ham Recipe or any other recipe on Platter Talk please let us know your thoughts in the comments below, we love hearing from you! You can also FOLLOW US on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what we have cooking.
Deviled Ham Recipe
- 1/2 lb Ham Cooked and cut into chunks.
- 1/4 Onion
- 3 tbs Salad Dressing Or mayonnaise
- 2 tsp Honey
- 1 tsp Prepared Mustard
- 1 tsp Worcestershire Sauce
- 1 tsp Dry Mustard
- 1 dash Hot Sauce
- 1/2 tsp Paprika
- 1/8 tsp Salt
- 1/8 tsp Ground White Pepper
- Use a food processor to process ham and onion until very finely chopped and then transfer to a bowl.
- Add remaining ingredients to ham mixture and thoroughly combine it all together.
- Refrigerate the deviled ham, sealed and air-tight, until ready to use.
strong>Take a look at what the #BrunchWeek Bloggers are creating today!
4 Ingredient Frozen Strawberry Daiquiri from Hardly A Goddess
Grapefruit Lime Spritzer from Love and Confections
Dairy Free Peach Italian Cream Soda from Cookaholic Wife
Mango Strawberry Smoothie from The Mandatory Mooch
Peach Guava Italian Soda from Hezzi-D’s Books and Cooks
Peach Mimosas from Rants From My Crazy Kitchen
BrunchWeek Appetizers and Salads:
Deviled Ham Spread from Platter Talk
Eggs Benedict Cobb Salad from Sweet Beginnings
Everything Bagel Dip from Snacks and Sips
Savory Cheesy Pinwheels from Who Needs A Cape?
BrunchWeek Egg Dishes:
Lobster Eggs Benedict from The Redhead Baker
BrunchWeek Breads, Grains, and Pastries:
Banana Split Muffin Recipe from Creative Southern Home
Croissant French Toast Cups from Family Around the Table
Funfetti Cinnamon Rolls from Kate’s Recipe Box
BrunchWeek Main Dishes:
Sandwich Cake (Smörgåstårta) from A Kitchen Hoor’s Adventures
Blackberry-Mascarpone Dessert Pizza from Tip Garden
Brown Sugar Shortbread from Shockingly Delicious
Kiss Of Chocolate Cupcakes from Seduction in the Kitchen
Rainbow Biscotti from The Crumby Kitchen
Strawberry Rhubarb Coffee Cake from Strawberry Blondie Kitchen
Wheatgerm Chocolate Chip Cookies from Simply Healthyish Recipes
Platter Talk greatfully acknowledges the following sponsors for sponsoring Brunch Week: Dixie Crystals, Cabot Cheese, Sweets & Treats, Joyjolt and Torani for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for Brunch Week recipes. Finaly, a big thank you to the follwoing food blogs who generously contributed cookbooks to this give-away: Sarcastic Cooking, Sweet Phi, The Little Ferraro Kitchen , and Dessert for Two. All opinions are those of Platter Talk’s alone.