Deviled Ham Salad Has Gotta Be Straight From Heaven

I remember the first time I tried deviled ham spread. It was at my grandma’s house when I was a little girl. Grandma kept saying deviled ham and I was wondering why she was saying bad words haha! Grandma told me that it was the name of the spread and although it was quite silly, the food was very good. I agreed with grandma because grandma was and still is always right. Seriously, who would ever dare argue with grandma?

Years later, as an adult, I have learned to make my own deviled ham spread. my husband absolutely loves it. I often pack his lunches for work with deviled ham sandwiches. For some reason, deviled ham seems to stay cooler in his lunchbox than a regular ham sandwich does. Oh, the irony! This recipe for deviled ham spread is very easy to make.

When I was young, my Mother would make “deviled ham” using that canned stuff. I think it’s called potted something or other. She loved it but I found it rather disgusting. This is an homage to my Mom and the nights she sat watching tv while eating her deviled ham and crackers.

Recipe courtesy of Group Recipes and South Your Mouth.

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.

Quick Tip: If you like a kick to it like we do, add a smidge of hot sauce, I used Sriracha.

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13 comments

My mom made this whenever there was a wedding , funeral or other celebration.
Hers was made from a “ring of Bologna” which was readily available in the early forties. My job was to feed the bologna into a hand grinder alternating with pickles. Great memories, think I will make some.

Same here, Roger. Still have 3 of those hand grinders…Gram’s, Mom’s and one of my own I bought when I first got married over 50 years ago. And, those were dill pickles, although you could mix it up a bit and replace them with some sweet pickle relish, onion, or another filler you liked. Some folks added chopped eggs, but we never did. 🙂

I have made this for years, we call it ham salad until one day my granddaughter was watching me make it an she said grandma you use bologne not ham an my secret was out. I also put hard boiled eggs crushed, pickles ,cheese ,miracle whip. I have a hand grinder I use for the cheese an bologne.

Where does it say anything about cheese, parsley & olives???? How much of each of these do you put in. That sounds good, too. I loved Deviled Ham Spread when I was a kid.

Yes, I would love to know this too, how much cheese, olives and dill pickles? And green or black olives? I’m assuming green olives. What type of cheese(s)? Thank you for your response.

Yes, I would love to know this too, how much cheese, olives and dill pickles? And green or black olives? I’m assuming green olives. What type of cheese(s)? Thank you for your response.

You mentioned ‘potted something’….it’s potted meat, mix it up with the same ingredients, refrigerate for a while and then use as spread or sandwich filling….for the potted meat or the deviled ham I also add celery and onion…..still as good today as when my mother or grandmother made it when we oh so young…

Sounds good, but I’d think it better if you added a couple (or more) boiled and grated eggs and just a touch of yellow mustard. That’s the way my Grandma did it back in the early forties, and I believe she added dill rather than sweet pickles. That’s the way I fix it. It’s a heck if a treat when you spread that out on some light rye bread!

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