Monday, April 12, 2021

Deviled Ham Salad

This post contains affiliate links. 

I discovered Lisa Fain via her Homesick Texan blog, and was immediately sucked in. Thereafter, she further delighted me with the publication of three books: Queso!, The Homesick Texan Cookbook, and The Homesick Texan’s Family Table, all of which I recommend. We seem to have similar ideas about food — we like it hearty, tasty, and with a bit of a kick. This recipe for deviled ham spread is based upon hers. The difference between her recipe and mine is that I prefer shallots to onions, like my red peppers roasted, and my jalapeños pickled, hence the difference in flavor here. I have been eating deviled ham since I was a child, so I consider myself a bit of an expert. I think this is the best recipe you’ll find. If, like me, you have some Easter, this is a way to put it to excellent use.

Deviled Ham Salad
Adapted from Lisa Fain

2 c. chopped ham
¼ c. diced Melissa’s Fire Roasted Red Peppers
¼ c. diced Melissa’s shallots
1 large dill pickle, diced
1 Melissa’s pickled jalapeño, seeded, stemmed, and diced
3 T. Duke’s mayonnaise
3 T. yellow mustard
1 t. pickle juice
Kosher salt
Freshly ground black pepper

Place all ingredients into the work bowl of your food processor, and process until blended, but not smooth (you’re going to want a bit of texture). Taste and adjust any seasoning, or add more mayonnaise and mustard if you’d like. Keeps in the refrigerator for a few days.



Angie's Recipes said...

I have never had deviled ham. It looks so GOOD. So many different kinds of ham in the supermarket. Which kind did you use for this recipe?

Linda said...

Great recipe for that leftover ham! I like your modifications to her recipe, especially the pickled jalapeños and leaving some chunks of ham. The cookbook Homesick Texan helped us sell our house in Edmond, OK. I had it sitting on a stand as part of my “staging” in the kitchen, and the couple who made an offer and bought it considered it a “sign” because they were from TX. :)

Pattie @ Olla-Podrida said...

Angie, I just used the rest of a baked ham that I had made for Easter. I would think that any type of ham would work.