Kalyn's Kitchen

Deviled Ham Spread

If you end up with some leftover ham, make this tasty Deviled Ham Spread that’s perfect stuffed into low-carb pita bread or celery!

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How do you feel about ham? Around here, it’s something I don’t buy that often, but around Easter I was walking through Costco and saw a display of hams. Suddenly I thought about a post I saw at Sweetnicks where she made Deviled Ham Salad Sandwiches, using a recipe from Gourmet Magazine. Well you know what happened next. One of those hams jumped into my basket and came home with me.

I did love the recipe just like I thought I would, although I adapted the recipe just a little by adding horseradish and some Green Tabasco Sauce. I ate it stuffed into My Favorite Low-Carb Pita Bread and bit it would also be amazing stuffed into celery for an option that’s even lower in carbs! I’m thinking there are any number of other good ways to eat this, so if you like the sound of it have fun experimenting when you get some leftover ham.


step-by-step-collage for Deviled Ham Spread (for Stuffing Whole Wheat Pita or Celery)

How to Make Deviled Ham Spread:

(Scroll down for complete recipe with nutritional information.)

  1. I wanted a fine mixture so I pulsed the ham just a few times in the food processor for smallish chunks of ham. (This was after I trimmed the ham and cut it into chunks; just chop it more finely with a knife if you prefer.)
  2. I added mayo, Dijon mustard, horseradish, Worcestershire sauce, and a bit of green Tabasco sauce and buzzed a few more times in the food processor to blend.
  3. The finished Deviled Ham Spread won’t win any beauty contests, but I can tell you, it tasted just great. I stored it in the fridge in a snap-tight container and it kept for about a week.
  4. I used about 1/4 cup of the ham salad stuffed into a whole piece of low-carb pita, and enjoyed it with some shredded romaine lettuce with a Ranch Dressing served on the side.

More Ideas for Leftover Ham:

Check out my collection of Low-Carb and Keto Recipes Using Leftover Ham for more tasty ideas with ham.

Top photo for Deviled Ham Spread (for Stuffing Whole Wheat Pita or Celery)

Deviled Ham Spread

Yield 6 servings
Prep Time 15 minutes
Total Time 15 minutes

Deviled Ham Spread is easy to make and it turns leftover ham into a tasty spread that's delicious inside low-carb pita bread or stuffed into celery!

Ingredients

  • 8 oz. coarsely chopped ham
  • 1/3 cup mayo
  • 1 T Dijon mustard
  • 2 tsp. horseradish
  • 1 tsp. Worcestershire sauce
  • 1 tsp. Green Tabasco (or other hot sauce of your choice)

Instructions

  1. Trim ham well if there is visible fat or rind, then cut coarsely into chunks.
  2. Put ham chunks in food processor and buzz a few times, until ham is in small, uniform size pieces. (Be careful not to buzz too much; you want it to stay slightly chunky.)
  3. Add mayo, Dijon mustard, horseradish, Worcestershire sauce, and Green Tabasco and pulse a few more times, until mixture is well blended. (You can also remove it from the food processor and mix it in a bowl if you want to be sure the ham doesn’t get over-processed.)
  4. Serve ham spread as a filling for Low-Carb Pita Bread, stuffed into celery, on a sandwich, or with whole grain crackers.
  5. This will keep in the fridge for a week or more, but you probably won’t have any left after that long.

Notes

The recipe makes about 1 1/2 cups; I am using 1/4 cup serving size to calculate nutritional information (which doesn't include pita bread or celery.)

Recipe slightly adapted from Deviled Ham Salad Sandwiches at Sweetnicks, original recipe from Gourmet Magazine.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 147Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 27mgSodium: 614mgCarbohydrates: 2gFiber: 1gSugar: 0gProtein: 7g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions::
This ham spread stuffed into celery or eaten in My Favorite Low-Carb Pita Bread would be a nice treat for a low-carb diet. Ham has to be low in fat to be appropriate for the original South Beach Diet. If you want to be sure it’s South Beach Diet friendly, get low-fat ham in the deli.

Find More Recipes Like This One:
Use Lunch Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

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    18 Comments on “Deviled Ham Spread”

  1. Oh, and I used Jennie-O extra lean turkey ham.

  2. This was absolutely delicious!!! I'm towards the end of Phase 1 and thought I'd miss having it with bread or crackers…wrong. It was wonderful stuffed in celery sticks. Made some fried cabbage and it was a fantastic dinner. Thanks for the recipe!

  3. Sarah I do think turkey ham would be fantastic for this recipe!

  4. I bet if you used a turkey ham it would be awesome too!!! Pork freaks me out, no offense to anyone who eats it, but I just can't bring myself to eat it. So we buy turkey hams, usually grocery stores have them- walmart, fry's, etc. YUM!

  5. The deviled ham spread sounds so tasty!

  6. Grace, I’d just leave out the horseradish. The original recipe didn’t have it, that was my addition.

  7. Mmmmmm. That sounds good. I wish I saw pita bread more often at the store so I would remember to buy it. Do you have any suggestions as an alternative to horseradish sauce? I would like flavor, without the spicy.

  8. Joanne, using deli ham would be a perfect solution for you.

    Jen, love the idea of adding celery. I’m a huge celery fan (or at least I was pre-braces!)

    Rachael, the horseradish was really a great addition here (but then I like any recipe that has horseradish!)

    Wolfenlion, must be an east coast thing, never heard of it here.

    Cate, brilliant idea of asking for deli ham in bulk and using for this. Love the recipe!

    AV- I remember hacking off a piece of ham myself when I was a kid!

  9. Don’t you just love it when hams do that. I must admit, I try to buy green hams and cook them myself. My family love to hack off slices for themselves from the platter in the refrigerator.

  10. Love the idea of stuffing it into a pita – now you have me craving it again! The first time I made it, I used deli ham, I just asked them to give it to me in a block, instead of sliced. The second time, I used baked ham that I had made. Either way, delish!

  11. We have the Arnold sandwich thins too. I love them! I’ve tried the whole grain and the whole wheat.

  12. I saw the recipe in the magazine too and was very intrigued. I love your version. Looks great!

  13. Mmmmmm.

    Calling it deviled ham sounds so much better than just ham salad which is what we call it in my house. I add a very small amount of sweet pickle relish and finely chopped celery to get that contrast of sweet with salty and crunchy with smooth. 🙂

  14. Although I can’t foresee myself in the future buying a whole ham to cook (it just takes too long and I don’t LOVE ham enough to eat a whole one buy myself), this looks really good because it will allow me to enjoy ham in moderation and in one of my favorite forms – on sandwiches!

  15. Nerissa, it’s very tasty for such a simple recipe.

    Ask a nurse, I ate it for several days.

    Penny, I don’t think we have Arnold’s Bread here, but that sounds like it would be good.

  16. Kayln, This sounds really good. Have you seen the Arnold bread’s new product called multi-grain sandwich thins? They are thinner than a hamburger bun and have only 100 calories. I bought some the other day and we like them. Think I’ll make your ham salad on them. Thanks.

  17. The recipe sounds just great and exciting.And the best part is it can be kept ready and assembled later.

  18. Well, I must say I’m very curious about this dish. This town might actually have all the ingredients so I just may try