Chunky Ham Spread
"If you like chunky spreads, this is a great way to use up left-over ham. Can use chicken, turkey, or tuna. Excellent for bread sandwiches, pita pockets or spread on crackers. Cook time= Chill time."
photo by Jonathan Melendez
- Ready In:
- 18mins
- Ingredients:
- 9
- Yields:
-
2 1/2 cups (approximate)
ingredients
- 1 1⁄2 cups ground cooked ham
- 1⁄4 cup celery, chopped
- 1⁄4 cup onion, chopped
- 1 hard-boiled egg, chopped
- 3 tablespoons sweet pickle relish
- 1⁄4 - 1⁄3 cup mayonnaise (depends on your preference in spreads)
- 1 teaspoon yellow mustard
- black pepper, to taste
- 1⁄8 teaspoon cayenne pepper (optional)
directions
- In mixing bowl, combine all ingredients to blend.
- Chill for about 10 minutes.
- Cover and refrigerate left-overs.
Questions & Replies
-
Would this work as a topping on celery sticks too? It looks like it would be. Sure sounds good.
Reviews
-
I loved deviled ham as a kid and this spread reminds me of that...but 100 times better. I left it to chill longer, just because I had the time, and it was perfect. Served it with crackers, carrots and celery! -
DONT USE SMOKED HAM. I’ve made this several times with leftover ham and it is very good. However, I made some today following the same recipe but the ham I used was smoked, rather than the usual honey baked. It was awful and no matter what I did with adding ingredients I could not mask the smoke taste. I like smoked meats but in this recipe it was nasty. -
This is also wonderful made with left over salmon. -
Very good. Taste like I remember. Everyone liked, even my 1 year old. He had it on crackers and my 4 year old liked it on crackers and as a sandwich. -
This spread is VERY good. I left out the hard boiled egg (personal preferance) and the cayenne pepper, just added more black pepper. Other than that, I made it as written.
see 15 more reviews
Tweaks
-
Very pleased with the outcome, even though I didn't have a critical ingredient - celery. I used turkey ham instead of pork ham. I will surely make this again. Used it to make sandwiches, but will surely use it as a topping for ritz crackers the next time.. Thanks for the recipe.
RECIPE SUBMITTED BY
Caroline Cooks
United States
<p><br />I love to cook, read and try new recipes. Marketing professional by education and business experience, but wrote cooking feature articles and a recipe column in the past--when my 2 sons were young. Also, owned a book shop for 5 years; carried lots of cookbooks; and, of course-- had to have one of each. LOL! Invited cookbook authors to signing events and would make some of their recipes for customers to sample. <br /><br />My philosphy is-- <br /><br />LIFE IS NOT A JOURNEY TO THE GRAVE WITH THE INTENTION OF ARRIVING SAFELY IN A PRETTY AND WELL-PRESERVED BODY, BUT RATHER TO SKID IN BROADSIDE, THOROUGHLY USED UP, TOTALLY WORN OUT, AND LOUDLY PROCLAIMING, WOW! 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