Deviled ham is a flavorful and versatile unfold that mixes the savory style of cooked ham with creamy mayonnaise, tangy Dijon mustard, and a touch of warmth from sizzling sauce. It is a fast and straightforward recipe that is excellent for utilizing up leftover ham and may be loved in varied methods, similar to on sandwiches, with crackers, or as a dip.
This easy but scrumptious unfold is right for picnics, events, or only a tasty snack anytime. With only a few elements and minimal prep time, you’ll be able to create a scrumptious and satisfying dish.
Why This Recipe Works
This deviled ham recipe works so nicely as a result of it balances a wide range of flavors and textures in a easy, simple method. The savory, barely salty style of the ham is complemented by the creamy richness of mayonnaise and the tangy kick of Dijon mustard. The pickle relish provides a candy and crunchy aspect, whereas the recent sauce brings a little bit of spice to the combination. These elements mix collectively to create a variety that’s each flavorful and satisfying.
It is best to make this recipe as a result of it’s extremely straightforward and fast to arrange, making it excellent for busy days or last-minute gatherings. The elements are possible already in your pantry, and it’s an effective way to utilize leftover ham. Moreover, its versatility means you’ll be able to serve it in many various methods, making it a helpful recipe to have in your repertoire. Whether or not you are in search of a easy snack or a tasty addition to your meal, this deviled ham recipe is bound to please.
Elements
Cooked Ham:The first ingredient, offering a savory and salty taste. Substitute: Cooked turkey or rooster for a distinct style.
Mayonnaise:Provides creaminess and helps bind the elements collectively. Substitute: Greek yogurt for a lighter choice.
Dijon Mustard:Gives a tangy and barely spicy taste. Substitute: Yellow mustard or spicy brown mustard.
Pickle Relish:Provides a candy and tangy crunch to the combination. Substitute: Finely chopped dill pickles.
Sizzling Sauce:Provides a bit of warmth and enhances the general taste. Substitute: Cayenne pepper or paprika for a milder spice.
Suggestions
- Use a meals processor for a smoother texture.
- Modify the quantity of sizzling sauce to fit your spice choice.
- Chill the combination for no less than half-hour earlier than serving to let the flavors meld.
- Add a squeeze of lemon juice for additional freshness.
- Use leftover ham for a cost-effective and engaging choice.
Serve
Deviled ham is a flexible unfold that may be loved in some ways. Its savory, tangy, and barely spicy taste makes it an ideal addition to sandwiches, crackers, and even as a dip for greens. It is a fast and straightforward dish that is nice for picnics, events, or only a tasty snack.
- On Sandwiches: Unfold deviled ham in your favourite bread with lettuce and tomato for a scrumptious sandwich.
- With Crackers: Function a variety with an assortment of crackers and cheese for a tasty appetizer.
- As a Dip: Use it as a dip for recent greens like celery sticks, carrot sticks, or bell pepper slices.
Comparable Recipes
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In a meals processor, mix the cooked ham, mayonnaise, Dijon mustard, pickle relish, and sizzling sauce.
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Pulse till the combination is easy and nicely mixed.
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Style and modify seasoning, including extra sizzling sauce if desired.
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Switch the deviled ham to a bowl and chill within the fridge for no less than half-hour earlier than serving.
Energy: 1144kcal Carbohydrates: 9g Protein: 45g Fats: 102g Saturated Fats: 17g Polyunsaturated Fats: 52g Monounsaturated Fats: 26g Trans Fats: 0.2g Ldl cholesterol: 212mg Sodium: 4085mg Potassium: 732mg Fiber: 2g Sugar: 1g Vitamin A: 151IU Vitamin C: 56mg Calcium: 43mg Iron: 3mg
• Use a meals processor for a smoother texture.
• Modify the quantity of sizzling sauce to fit your spice choice.
• Chill the combination for no less than half-hour earlier than serving to let the flavors meld.
• Add a squeeze of lemon juice for additional freshness.
• Use leftover ham for a cost-effective and engaging choice.
