It does it for me, too! It could be a matzoh ball. I will definitely try this. I couldn’t believe my taste buds. Thanks for sharing your recipe. How'd they do that??" I haven’t heard or read any comments about hard boiled eggs in their recipes, but even as a kid when mom would use the canned spread, she would chop up eggs to add in. The canned meat stuff in the can with the white paper wrapper… kinda like potted meat.
I will continue the tradition.
I haven’t, but think it sounds INCREDIBLE!
This recipe brought back a flood of delicious memories! And earlier this year, I had bologna salad again when my husband’s aunt brought it to a family gathering. I also through in a little fresh parsley if I have it. I’m not sure I’d chance it. Thanks! I was like "Wow!
Here’s my problem, my husband loves that canned Deviled Ham. A potted meat food product is a food preserved by canning and consisting of various seasoned cooked meats, often puréed, minced, or ground, which is heat processed and sealed into small cans. Thanks for the great memory.
I like that there isn’t any ingredient I can’t pronounce. As a child my Mom made me deviled ham sandwiches with miracle whip, browned in the oven with pats of butter on top and sprinkled parmesan cheese on top. Luckily, I haven’t had to try to choke down potted meat since I was a kid. This dish may not look purdy, but it sure is yummy! I buy 2 cans pretty much every week. So interesting this subject is mentioned, because I grew up eating Underwood products (and I particulary like Bryan Vienna sausages). So glad to see a homemade version! Throw me to the zombies -- anything is better than this.Bunker-worthy? I know that’s a real North Alabama thing. I mean, if you like tuna, sure.
Lots of this spread in our future. Wrong, the first batch that I made, while not as nice as yours because the genius of Worcestershire sauce did not occur to me, was to my mind pretty good. I do the same recipe but I start with a celery stalk and 3 baby carrots, ground finely in the processor, then I go on to add the rest. Running the risk of being indelicate on your blog; I will just say that even opening that can triggers a gag reflex in me. I literally know nothing about canning. Oh, you’re making me hungry for a little toast w/deviled ham spread.
Love your recipes and love your blog! However, my family’s favorite part of a Honey-Baked Ham is the leftovers. Used the large holes of a 4-sided box grater, and mixed the meat with mayo, sweet pickle relish, Dijon mustard, Worcestershire, malt vinegar, black pepper, Old Bay Seasoning, cayenne, and smoked paprika (then refrigerated overnight). Love it.. I then refrigerate it to allow it to set up. You don’t see much deviled ham here, but I have to tell you we used to have “ham salad” growing up. A friend sent me their family recipe and it’s really good. Try adding just a pinch of powdered All Spice or Cloves to your mixture and see if that turns it into the “real” Deviled Ham spread : ), As Margo researched from the label two years ago, the canned stuff is made of :
I still crave them so I’ll try your recipe.
I hope you enjoy it, Edie! These kind of comments just make my day! About four hours. Now with this recipe I can make it again and it will be much healthier.
It’s funny because I always loved Deviled ham & Vienna sausages, too, and so many people think I am nuts because I do. Thanks so much! It might be a matzoh ball.Bunker-worthy?
My stepfather took me fishing many years ago – several hours passed and we had only caught a few small fish. I wonder.
Yeah, it’s really North AL. Appearance: Revolting.
That however proved too mustardy. Didn’t have Dijon, so I just used regular yellow mustard. call me crazy, but that ham spread stuff is horrible, i tried it twice just to make sure, and it was not good in my book….. at all So mornings with a two-year-old, er, uh, … THREE-year-old can be challenging.
I don’t believe I’ve ever had deviled ham! . Now I just need to go pull those ham steaks out of the freezer.
I wonder too! This is just the one I was looking for. Miscellaneous – Off Topic & “Lighter Fare”, http://www.roadfood.com/Forums/showprofile.aspx?memid=12769. Oscar Mayer ALL BEEF BOLOGNA . Oh so good, fresh made or from a can…… Yours is less salty, fresher tasting and I saved a bundle.
Okay, so to set the scene… I am NOT a morning person. Seems to me to be a great idea! I hope you’ll find more you like just as well. I know what I’m doing with leftover Easter ham! I can’t believe that you posted this! Serve on crackers, as a dip, or on a sandwich. She’d mix the ham and mayonnaise, while I got to hand grind sweet gherkins with an old grinder that suction cupped to the counter, then add them to the mix. Skip to main content I’ve certainly heard of folks doing that. I made it with perfectly nice Ham, Hellman’s, French Dijon, a splash of Apple Cider Vinegar & Tabasco. She used to add a little mayo (Only Best Foods/Hellman’s of course), a little sweet pickle relish and a little salt and pepper, spread on fresh white bread with plain Lays potato chips and a tall glass of iced tea. Way late to the party, but SO glad I found this. Luckily, I haven’t had to try to choke down potted meat since I was a kid. Ick.Texture: It's mushy, but I knew that was coming and its velvety smoothness somewhat makes up for it.Bunker-worthy? Glad you like it. Since I’m a stay at home dad, I’ve got to come up with different ways to get my kids to eat it. I added some dill pickle and some black pepper as well as a pinch of salt since our ham was fairly sweet.
I always liked Pringles with my deviled ham sandwich. . I’ve never had the canned stuff before, but I definitely want to try your recipe.
Meats were evaluated in terms of four distinctive categories: appearance, aroma, taste, and texture.
If you can put it through a grinder instead of the food processor I think it it has a better texture.
I took the same kind of sandwich everyday of grade school..deviled ham with miracle whip on white bread, no crusts, please! I remember seeing the deviled ham but I don’t remember eating it. Hadn’t thought about it in years, but I remember how good it was. It's not 100% gag-inducing but this for sure doesn't taste like actual food.Texture: Overwhelming, taste bud-melting mush, punctuated by substantial amounts of grit and slime. 5 stars for sure!
Ingredients: Beef Tripe, Mechanically Separated Chicken, Beef Hearts, Partially Defatted Cooked Beef Fatty Tissue, Meat Broth, Vinegar, Salt, Flavoring, Sugar, Sodium Nitrite. Tasted just like I remembered! I’m going to try your recipe with some Jenni-O turkey ham. Bless your heart! Serve on fancy crackers and YUM!
So, I told him that since I was recently blessed with a food processor that I could make him some. Being if anything a thorough person I pressed on. So glad there are more people out there like me! I think the mystery of why none of these mixtures tastes exactly like those paper-wrapped cans of happy childhood memory lies in the spices! Ha!
I am craving it now, so I am going to use the packaged ham he got instead and try this right now! So glad to hear y’all enjoyed the deviled ham!
Y’all enjoy! Y’all take care up that way! Ingredients: Ham (Cured with Water, Salt, Brown Sugar, Sodium Nitrite) and Seasoning (Mustard Flour, Spices, Turmeric). In 4th grade (1967) I got a Jungle Book lunch box (still have it) and every day I took Deviled Ham sandwiches to school for lunch. Canned fish is just too universal and boring to make the cut. A little oily, sure, but it actually eats like food.
2016 is a scary time to be alive. You use the same recipe only replace the ham with bologna and add just a little sweet pickle relish. My granddaughter and two of her friends are making dinner tonight.
I can't even imagine thinking about this stuff again, let alone eating it for the rest of eternity. Required fields are marked *.
Piece of cake right? It's a nice break from all the mush but it feels not unlike chewing on an eraser.Bunker-worthy? Well, as an adult, I still crave that flavor. This topic contains 30 replies, has 0 voices, and was last updated by BackAlleyBurger 14 years, 4 months ago. was younger, but do not find it very good now. In a large bowl, combine ham, mayo, mustard, hot sauce, Worcestershire, and vinegar and stir to combine well. I hope you enjoy it! It's really salty, of course, but it reminds me of pimento loaf, which I like, albeit pimento loaf pureed with a bunch of salt and oil.Texture: It's just so slimy. I can’t wait to try your recipe! Found your recipe for deviled ham yesterday and just made a batch tonight.
Thanks for giving me a fantastic idea! Table salt is also refined from sea salt. I know this is an old post, but it has exactly what I was looking for. No wonder this sucker's so famous. Hi Stacy – Thanks for this recipe. Such great memories!
I know this because I ate it all myself. Either one I’m sure will be very tasty. Deviled ham is ham that is minced and mixed with ingredients to make a spread.
Thanks for the recipe! Dice these babies up and toss them in some eggs and you've got yourself one tasty underground breakfast.
Sweet Gherkin Mine was too good to trade! Vienna Sausages, a big hunk of Cheddar cheese, pickles, crackers, Braunschwieger, olives and potted meat. This may have contributed to his heart bypass surgery not long after that. There are other brands of similar canned pork meat products, but Spam—made by Hormel Foods Corporation—is the original and the best-selling of the brands. Oh, oh. And when I say head to to toe, I mean baseball pants, belt, pajama shirt, helmet with face mask, and he was vigorously trying to put on his batting gloves.
[:D]. I just found your recipe.
I really like your website and can’t wait to try some recipes. Sounds great to me, I’ll have to try it. I have a thing for canned meat.
If you would like to turn this recipe in Ham Rilletts (cooked shredded meat (as pork or duck) or fish preserved in fat) simply remove the mayonnaise and add Bacon Fat to the party. I cooked a ham tonight and will make this tomorrow. So I decided to put together some deviled ham of my own. I buy it four cans at a time — just to make sure I have some on hand.
I curious since I really do enjoy Spam and love deviled ham. If it can it will be a great pantry staple to have on hand. Ingredients: Mechanically Separated Chicken, Beef Tripe, Partially Defatted Cooked Beef Fatty Tissue, Beef Hearts, Water, Partially Defatted Cooked Pork Fatty Tissue, Salt. I so remember deviled ham! Here is the recipe I learned from Mom a loooong time ago… Put ham in food processor with a little chopped onion. I’ve spent some times in the US, where I discovered the deviled ham. A muddled pinkish brown marbled with layers of gray fat and oil.Aroma: Freshly spit-up cat food with a touch of musty rotTaste: Pronounced oil and fat notes with very little actual meat taste. I’m so glad that you have enjoyed it!
My older sisters used to make me eat things either raw or in combinations never meant to be, and we didn’t have a lot of money growing up so their choices were limited.
LOL I just love meat from a can.
Yours seemed the closest to what I remembered. SO GOOD….
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