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Deviled Ham with Pickled Peppers


Deviled Ham Spread

Some people can't get enough of deviled ham, and this recipe is an easy and convenient way to enjoy it in the form of a spread. 


This recipe was adapted from Salty Snacks: Make Your Own Chips, Crisps, Crackers, Pretzels, Dips, and Other Savory Bites by Cynthia Nims, copyright © 2012. Published by Ten Speed Press, an imprint of the Crown Publishing Group. Photo Credit: Jennifer Martiné.


  • 8 Ounces thick-cut ham, diced
  • 2 Tablespoons pickled peppers, chopped
  • 2 Tablespoons mayonnaise
  • 1 Teaspoon sherry vinegar
  • 1 Teaspoon Dijon mustard


Combine the ham and pickled peppers in a food processor and pulse until they are finely chopped and well blended, scraping down the sides as needed. Avoid overprocessing; the mixture should have a bit of a coarse texture, not become a smooth puree.

Add the mayonnaise, vinegar, and mustard to the processor and pulse three or four times to blend. Taste the mixture for seasoning, adding a bit more vinegar or mustard to taste. If the mixture is a bit dry, add another tablespoon or so of mayonnaise for a more spreadable texture.

Transfer the deviled ham to a serving bowl. If you are not serving right away, cover and refrigerate until you are ready to serve. The flavor will be best if made at least 2 hours in advance, but it can be prepared up to 3 days ahead. Allow the spread to come to room temperature before serving.