📝 About This Recipe
This nostalgic spread is a masterclass in balancing salty, smoky ham with a 'deviled' kick of heat and tang. Originating as a clever way to dress up leftover Sunday roast ham, this version elevates the classic with a velvety texture and a complex spice profile. It’s a versatile pantry staple reimagined with fresh herbs and quality aromatics that make it far superior to anything found in a tin.
🥗 Ingredients
The Ham Base
- 1 lb Smoked Ham (cooked, fat trimmed and cut into 1/2-inch cubes)
- 1/2 teaspoon Smoked Paprika (for a deeper wood-fired aroma)
The Binding Sauce
- 1/3 cup Mayonnaise (high-quality or homemade preferred)
- 1 tablespoon Dijon Mustard (for sharp acidity)
- 1 teaspoon Yellow Mustard (for that classic deli tang)
- 1 teaspoon Prepared Horseradish (drained)
- 1 teaspoon Worcestershire Sauce
- 1/2 teaspoon Hot Sauce (such as Tabasco or Crystal)
Aromatics & Crunch
- 1 small Shallot (roughly chopped)
- 1 rib Celery (tender inner heart preferred, chopped)
- 2 tablespoons Sweet Pickle Relish (drained of excess liquid)
- 2 tablespoons Fresh Chives (finely minced)
- 1/8 teaspoon Cayenne Pepper (adjust to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Begin by prepping your ham. Ensure all tough gristle and excessive outer fat are removed, then dice the ham into uniform 1/2-inch cubes to ensure an even grind.
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2
Place the diced ham into the bowl of a food processor. Pulse 5-8 times until the ham is finely minced but not yet a paste; it should look like coarse crumbs.
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3
Transfer the minced ham to a separate mixing bowl and set aside for a moment.
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4
In the now-empty food processor bowl (no need to wash it), add the chopped shallot and celery. Pulse until very finely minced.
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5
Add the mayonnaise, Dijon mustard, yellow mustard, horseradish, Worcestershire sauce, and hot sauce to the processor with the vegetables.
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6
Pulse the sauce mixture until smooth and well-combined. This ensures the aromatics are perfectly distributed throughout the dressing.
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7
Pour the sauce mixture over the minced ham in your mixing bowl.
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8
Add the sweet pickle relish, smoked paprika, cayenne pepper, and black pepper to the bowl.
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9
Using a sturdy rubber spatula, fold the ingredients together until the ham is thoroughly coated and the mixture is cohesive.
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10
Stir in the fresh chives last to keep their bright green color and delicate flavor intact.
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11
Taste the spread. Depending on the saltiness of your ham, you may need a pinch of salt, though usually, the ham and mustard provide enough.
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12
Transfer the spread to an airtight container and press a piece of plastic wrap directly onto the surface to prevent oxidation.
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13
Refrigerate for at least 1 hour before serving. This 'resting' period allows the flavors to meld and the 'devilish' heat to develop.
💡 Chef's Tips
Always use a high-quality smoked ham rather than deli slices for the best texture and flavor depth. If you prefer a smoother, pâté-like consistency, process the ham and sauce together for a longer duration. Be careful not to over-process the vegetables into a liquid; you want tiny bits for a subtle crunch. If the spread feels too stiff after chilling, stir in an extra teaspoon of mayonnaise to loosen it up. For a spicier kick, double the horseradish or add a pinch of dry mustard powder.
🍽️ Serving Suggestions
Serve as a classic tea sandwich filling on crusty white bread with the crusts removed. Pair with buttery Ritz crackers or toasted baguette rounds for a rustic appetizer platter. Use it as a decadent stuffing for celery stalks or hollowed-out cherry tomatoes. Serve alongside a crisp, cold pilsner or a dry hard cider to cut through the richness. Accompany with a side of pickled okra or spicy cornichons to complement the smoky ham.