Deviled Ham

deviled ham

A great way to use up leftover ham, this Deviled Ham 
is delicious served with mustard and pickles.

Deviled Ham
Yields: 3 cups
  • 4 cups finely chopped cooked ham
  • 1 cup mayonnaise
  • 1⁄3 cup chopped green onion
  • 3 tablespoons stone-ground mustard
  • 11⁄2 teaspoons hot sauce
  • 1⁄2 teaspoon garlic powder
  • 1⁄4 teaspoon crushed red pepper
  • Multigrain bread, stone-ground mustard, pickles, and ground black pepper, to serve
  1. In a large bowl, stir together ham, mayonnaise, green onion, mustard, hot sauce, garlic powder, and red pepper. Cover and refrigerate at least 1 hour or up to 2 days. Serve with bread, mustard, pickles, and pepper, if desired.


 Find more great recipes like this one in Taste of the South’s March/April 2017 issue!


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