My F&W
quick save (...)

Deviled Ham

  • FAST

Use the deviled ham as a sandwich filling, cracker topping or vegetable dip, or fold it into an egg-white omelet.

  1. 1/2 pound baked ham, cut into 1/2-inch dice
  2. 3 scallions, minced
  3. 1/4 cup sour cream
  4. 2 tablespoons Creole mustard
  5. 2 medium celery ribs, peeled and cut into 3/4-inch dice
  6. 1 1/2 teaspoons minced tarragon
  7. 1/8 to 1/4 teaspoon cayenne pepper
  8. Salt and freshly ground black pepper
  9. Hot sauce
  1. In a food processor, pulse the ham until finely chopped. Add the scallions and process to blend. In a medium bowl, mix the sour cream and mustard. Fold in the ham, celery, tarragon and cayenne. Season with salt and black pepper. Add a few dashes of hot sauce and set aside for at least 10 minutes before serving.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.