Authentic Underwood Deviled Ham Copycat

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Here is my favorite Underwood deviled ham copycat recipe, with simple ingredients like canned ham, mayo, mustard, and spices that come together to make that classic sandwich spread we all remember.

This deviled ham is perfect for quick lunches and takes me right back to childhood. I always keep a batch in the fridge because it’s so handy for sandwiches, crackers, or whenever the kids need a fast snack.

What Kind of Ham Should I Use?

For this deviled ham spread, you’ll want to start with good quality cooked ham that’s not too salty since you’ll be concentrating the flavors. Deli ham works great and is convenient, but leftover baked ham or spiral-cut ham from a holiday meal is even better. If you’re using deli ham, go for a thicker cut so it’s easier to chop finely – you want small, uniform pieces rather than shreds. Avoid overly processed or heavily seasoned hams since they can make your spread too salty or throw off the flavor balance you’re going for.

Options for Substitutions

This deviled ham spread is pretty forgiving when it comes to swaps and substitutions:

• Cooked ham: You can use leftover holiday ham, deli ham, or even ham steak. If using deli ham, go for a thicker cut so it chops better. Canned ham works too, just drain it well first.
• Dijon mustard: Regular yellow mustard works fine if that’s what you have on hand. You might want to use a bit less since it’s milder than dijon.
• Hot sauce: Any hot sauce you like will work here – Tabasco, Louisiana-style, or sriracha all bring their own flavor. Start with less if you’re using something really spicy.
• Worcestershire sauce: If you don’t have Worcestershire, try a splash of soy sauce mixed with a tiny bit of vinegar, or just add a pinch more garlic powder for extra flavor.
• White vinegar: Apple cider vinegar or even lemon juice can step in here. You’re just looking for that little bit of tang to brighten everything up.
• Mayonnaise: The recipe already mentions vegan mayo for dairy-free needs, but you could also try Greek yogurt mixed with a little olive oil for a lighter version.

Watch Out for These Mistakes While Cooking

The biggest mistake when making deviled ham is chopping the ham too coarsely, which creates a chunky spread instead of the smooth, spreadable texture you want – aim for very fine pieces or even pulse it in a food processor for the best results.

Another common error is adding all the mayonnaise at once, which can make your mixture too wet and loose – start with about half the mayo and gradually add more until you reach the perfect creamy consistency.

Don’t skip tasting and adjusting the seasonings as you go, since different hams have varying salt levels, and what tastes balanced with one ham might need more mustard or hot sauce with another.

For the smoothest texture, let your deviled ham chill in the fridge for at least an hour before serving, as this helps all the flavors meld together and makes it easier to spread on crackers or bread.

What to Serve With Deviled Ham?

This deviled ham spread is perfect on crackers for a quick snack or appetizer – I love using buttery round crackers or even some crispy baguette slices. You can also make it into sandwiches with soft white bread, and it tastes great with some lettuce and tomato added in. For a fun party setup, serve it alongside other spreads like cream cheese with chives or pimento cheese, plus some pickles and olives on the side. It’s also really good stuffed into hard-boiled egg whites if you want to get fancy with it!

Storage Instructions

Refrigerate: Keep your homemade deviled ham spread in an airtight container in the fridge for up to 5 days. The flavors actually get better after sitting for a few hours, so I like to make it in the morning and let it chill before serving. It’s perfect for quick sandwiches or crackers throughout the week.

Make Ahead: This spread is fantastic for meal prep and actually tastes better the next day once all the flavors have time to meld together. You can make it up to 3 days ahead of when you plan to serve it. Just give it a quick stir before using since the ingredients might separate slightly.

Serve: Take the deviled ham out of the fridge about 15 minutes before serving to let it come to room temperature for easier spreading. If it seems a bit thick after chilling, just stir in a tiny bit more mayo to get it back to your preferred consistency.

Preparation Time	10-15 minutes
Cooking Time	0 minutes
Total Time	130-180 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 40-50 g
• Fat: 60-70 g
• Carbohydrates: 10-15 g

Ingredients

• 1 lb cooked ham, finely minced
• 1/2 cup mayonnaise (vegan mayo is an option)
• 3/4 tbsp dijon mustard
• 1/4 tsp garlic powder
• 1/4 tsp hot sauce (such as frank’s)
• 2/5 tsp worcestershire sauce
• 1 1/3 tsp white vinegar
• Salt and ground black pepper, to taste
• Chopped parsley for garnish

Step 1: Combine All Ingredients

• 1 lb cooked ham, finely minced
• 1/2 cup mayonnaise (vegan mayo is an option)
• 3/4 tbsp dijon mustard
• 1/4 tsp garlic powder
• 1/4 tsp hot sauce (such as Frank’s)
• 2/5 tsp Worcestershire sauce
• 1 1/3 tsp white vinegar
• salt and ground black pepper, to taste

In a large bowl, add the finely minced cooked ham, mayonnaise, dijon mustard, garlic powder, hot sauce, Worcestershire sauce, white vinegar, and a pinch each of salt and ground black pepper.

Stir everything together until the mixture is well-combined and creamy.

I like to taste at this stage and adjust the seasoning if needed for a perfect balance of tanginess and heat.

Step 2: Chill the Ham Salad

Cover the bowl with plastic wrap and refrigerate the ham salad for at least 2-3 hours.

This helps the flavors blend together and improves the texture.

Step 3: Serve and Garnish

• chopped parsley for garnish

When ready to serve, remove the ham salad from the refrigerator.

Garnish the top with chopped parsley and enjoy it on crackers or as a sandwich filling.

For a fresher flavor, I like to use a generous amount of fresh parsley on top.