I grew up spreading Underwood deviled ham on crackers at my grandmother’s house, and that nostalgic flavor has been calling me back for years. ✨ After countless kitchen experiments, I’ve cracked the code for recreating that iconic spread at home—smoky, savory, and spreadable perfection that tastes even better than the original.
The secret is using quality ham and the right blend of spices to capture that distinctive deviled flavor. I use a food processor to achieve that signature smooth-yet-slightly-chunky texture, then season it with paprika, cayenne, and a few other pantry staples that make all the difference.
What you’ll end up with is a rich, spreadable ham mixture that’s perfect on crackers, sandwiches, or straight from the spoon (no judgment here). It keeps in the fridge for a week and tastes fresher than anything you’ll find in a can.
Perfect for snacking, party appetizers, or satisfying those childhood cravings. Let’s make this classic spread!
Ingredients for underwood deviled ham copycat
Here’s everything you need to create this nostalgic deviled ham spread at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Cooked Ham 🥩 | 1 lb | Deli ham or leftover roast |
| Mayonnaise 🥄 | ½ cup | Full-fat for creaminess |
| Dijon Mustard 🌭 | 2 tbsp | Yellow mustard works too |
| Worcestershire Sauce 💧 | 1 tbsp | Adds savory depth |
| Paprika 🌶️ | 1 tsp | Smoked variety preferred |
| Cayenne Pepper 🔥 | ¼ tsp | Adjust for heat preference |
| Garlic Powder 🧄 | ½ tsp | Not garlic salt |
| Onion Powder 🧅 | ½ tsp | Fresh ground preferred |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Salt 🧂 | ¼ tsp | Taste before adding |
| Hot Sauce 🔥 | 1 tsp | Optional for extra kick |
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You can find quality deli ham at your local grocery store or butcher counter. I recommend Boar's Head or Applegate for cleaner ingredients without fillers. Hellmann's or Duke's mayonnaise works best for authentic flavor. For the Worcestershire sauce, Lea & Perrins is the gold standard. Look for ham that's not too salty—avoid honey-glazed varieties that add unwanted sweetness.
Don't have Dijon mustard? Regular yellow mustard works perfectly and tastes more like the original. If your ham is already seasoned or salty, start with half the salt and adjust after tasting. You can substitute Greek yogurt for half the mayo to lighten it up while maintaining creaminess. Smoked paprika adds wonderful depth, but regular paprika works fine too.
Store your deviled ham in an airtight container in the refrigerator for up to 1 week. The flavors actually improve after sitting overnight as the spices meld together. Bring to room temperature before serving for the best spreadable consistency and fullest flavor.
Step-by-Step Instructions for Underwood Deviled Ham Copycat
Let me walk you through this simple process that transforms humble ingredients into that iconic spread.
👨🍳 Step 1: Prepare and Process the Ham
Start by cutting your cooked ham into 1-inch cubes—this makes it easier for your food processor to work efficiently. I prefer using a good quality deli ham or leftover baked ham rather than lunch meat, as it gives you better texture and flavor control. If you’re using leftover holiday ham, trim away any overly fatty or gristly pieces first.
Add the ham cubes to your food processor and pulse 8-10 times until the meat is finely chopped but not completely smooth. You’re aiming for a texture that’s spreadable but still has some body—think slightly coarser than baby food but finer than chunky salsa. I’ve found that over-processing creates a paste that’s too smooth and loses that characteristic deviled ham texture.
If you don’t have a food processor, you can use a meat grinder with a fine plate or even chop the ham very finely by hand with a sharp chef’s knife. The hand-chopped version takes about 10-15 minutes of careful knife work, but it gives you excellent control over the final texture.
🍳 Step 2: Build the Flavor Base
To the processed ham, add mayonnaise, Dijon mustard, yellow mustard, Worcestershire sauce, and hot sauce. I use a combination of both mustards because the Dijon provides sophisticated tang while the yellow mustard gives that classic deviled ham sharpness. Start with the smaller amounts of hot sauce—you can always add more, but you can’t take it away.
Pulse the mixture 3-4 times just to incorporate the ingredients evenly. You don’t want to over-process at this stage or you’ll end up with that too-smooth texture I mentioned earlier. Scrape down the sides of the bowl with a spatula between pulses to ensure everything gets evenly distributed.
Add your spices now: smoked paprika, garlic powder, onion powder, cayenne pepper, and black pepper. The smoked paprika is my secret weapon here—it adds a subtle smokiness that mimics the canned version’s distinctive flavor. Give it 2-3 more pulses to blend the spices throughout.
🥘 Step 3: Adjust Consistency and Taste
Transfer the mixture to a bowl and evaluate the consistency. It should be spreadable but not runny—think thick hummus or cream cheese consistency. If it’s too thick, add mayonnaise 1 tablespoon at a time, stirring well after each addition. If it’s too thin (which is rare), pulse in a bit more ham.
Now comes the critical tasting step. Grab a cracker or piece of bread and taste your creation. This is when you fine-tune the flavor profile. Does it need more tang? Add a bit more mustard. Want more heat? A few drops of hot sauce will do it. I always add a small pinch of sugar at this stage—just ¼ teaspoon—which balances the acidity and rounds out the flavors beautifully.
The spread should taste bold and well-seasoned at room temperature because flavors mute when chilled. If it tastes perfect now, it might taste slightly bland after refrigeration, so don’t be shy with the seasonings. I like mine with a noticeable peppery kick and tangy mustard punch that makes you want another bite.
⏰ Step 4: Chill and Let Flavors Develop
Transfer your deviled ham to an airtight container or jar, pressing it down to eliminate air pockets. Smooth the top with a spatula and press a piece of plastic wrap directly onto the surface before sealing—this prevents oxidation and keeps the color vibrant.
Refrigerate for at least 2 hours before serving, though I strongly prefer overnight or even 24 hours. This resting period is crucial—it allows the flavors to meld together and the spread to firm up to that perfect scoopable consistency. The spices bloom, the mustard mellows slightly, and everything harmonizes into that nostalgic deviled ham flavor.
When you’re ready to serve, let it sit at room temperature for 10-15 minutes to take the chill off—this makes it easier to spread and brings the flavors forward. Give it a good stir before serving to redistribute any oils that may have separated. The spread will keep in the refrigerator for up to 5 days, though in my house it rarely lasts that long. Serve it on crackers, celery sticks, toast points, or use it as a sandwich filling with crisp lettuce and tomato.
Regional Styles of This Recipe
New England Classic Style: The original Underwood recipe from Rhode Island emphasizes finely ground ham with a smooth, paste-like consistency achieved through multiple passes in a meat grinder. Traditional New England versions use smoked ham shoulder with higher fat content for richness, seasoned simply with white pepper, dry mustard, and Worcestershire sauce. The focus is on letting quality ham shine without overwhelming spices. This style became popular in the 1860s when William Underwood created the first canned deviled ham in America, establishing the benchmark for spreadable meat products. 🗺️
Southern Deviled Ham Style: Southern cooks add sweet pickle relish and chopped hard-boiled eggs to their deviled ham, creating a chunkier texture that’s more like ham salad. They use country ham with its distinctive salty-sweet flavor, mixing in 2 tbsp mayonnaise and 1 tsp yellow mustard for creaminess. The addition of celery seed and onion powder gives it a more complex flavor profile. This style is traditionally served at church socials and funeral receptions throughout the South, spread thick on white bread or Ritz crackers.
Midwest Potluck Version: Midwestern deviled ham spreads incorporate cream cheese (about 4 oz) for extra richness and a lighter pink color that appeals to potluck crowds. They add diced pimentos and green onions for color and mild flavor, processing the ham to a medium-coarse texture. Seasoning is gentler with garlic powder, paprika, and just a pinch of cayenne. This style became popular at 1950s church suppers and bridge club gatherings, served with Triscuits or celery sticks. It’s milder than coastal versions to suit conservative Midwest palates.
Cajun-Spiced Louisiana Style: Louisiana cooks transform deviled ham into something bold by adding Creole mustard, hot sauce (Crystal or Tabasco), and Cajun seasoning with its characteristic heat and complexity. They use tasso ham or regular ham mixed with andouille sausage for smoky depth, processing it coarsely to maintain texture. The spread gets finished with minced fresh parsley and served on French bread rounds or as a po’boy filling. This spicy version reflects Louisiana’s love of bold flavors and makes frequent appearances at Mardi Gras parties. 🔥
Nutrition Facts
95kcal
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Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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