Feeling adventurous in the kitchen? Get ready to turn up the heat with our sizzling collection of 18 spicy deviled ham recipes! Whether you’re craving a quick lunch, a party-perfect appetizer, or a bold twist on a classic comfort food, we’ve got a fiery option to satisfy every palate. Dive in and discover your new favorite way to spice up this timeless dish—your taste buds will thank you!
Classic Southern Deviled Ham Spread
Back when I was a kid, my grandma would whip up this deviled ham spread for every family gathering, and it always disappeared first. Today, I’m sharing her classic Southern version—it’s creamy, tangy, and perfect for spreading on crackers or stuffing into celery sticks. Trust me, once you try it, you’ll understand why it’s a staple at our holiday table.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 1 pound cooked ham, finely chopped (I like using leftover baked ham for extra flavor)
– 1/2 cup mayonnaise (Duke’s is my go-to for its tangy richness)
– 2 tablespoons Dijon mustard (this adds a nice sharp kick)
– 1 tablespoon sweet pickle relish (I prefer the crunchy kind for texture)
– 1/2 teaspoon hot sauce (like Tabasco, adjust to your spice level)
– 1/4 teaspoon freshly ground black pepper
– 1/4 teaspoon paprika, plus extra for garnish
– 2 green onions, finely chopped (use both white and green parts)
Instructions
1. Place the finely chopped ham in a large mixing bowl.
2. Add the mayonnaise, Dijon mustard, sweet pickle relish, hot sauce, black pepper, and 1/4 teaspoon paprika to the bowl.
3. Using a rubber spatula, gently fold all ingredients together until well combined. Tip: Avoid overmixing to keep the ham from becoming mushy.
4. Stir in the finely chopped green onions until evenly distributed.
5. Taste the mixture and adjust seasoning if needed, but be cautious with salt as the ham is already salty.
6. Transfer the spread to a serving dish and smooth the top with the spatula.
7. Sprinkle a light dusting of paprika over the top for color. Tip: This not only looks pretty but adds a subtle smoky flavor.
8. Cover the dish with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld. Tip: Chilling helps the spread firm up slightly, making it easier to scoop.
9. Serve chilled with crackers, bread, or vegetable sticks.
Velvety and rich, this spread has a delightful balance of savory ham and tangy accents that meld beautifully after chilling. I love how the green onions add a fresh crunch, making it irresistible on toasted baguette slices or as a quick sandwich filler—it’s the kind of recipe that always earns compliments at potlucks.
Creamy Deviled Ham and Cheese Sliders
Usually, I find myself craving something warm, cheesy, and satisfyingly simple during busy holiday weeks like this one. These sliders are my go-to for feeding a crowd with minimal fuss, and they always disappear faster than I can make them—trust me, I’ve learned to double the batch!
Serving: 12 sliders | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 package (12 count) Hawaiian sweet rolls—I love how their subtle sweetness balances the savory filling.
– 8 oz cooked ham, finely diced (I often use leftover holiday ham for this).
– 8 oz cream cheese, softened to room temperature—this makes blending so much easier.
– 1 cup shredded sharp cheddar cheese, plus extra for topping if you’re feeling indulgent.
– 1/4 cup mayonnaise, which I prefer full-fat for extra creaminess.
– 1 tbsp Dijon mustard, my secret for a tangy kick.
– 1/2 tsp garlic powder, because everything’s better with a hint of garlic.
– 1/4 tsp black pepper, freshly ground if possible.
– 4 tbsp unsalted butter, melted—I always use unsalted to control the saltiness.
– 1 tsp dried parsley, for a pop of color on top.
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper or lightly grease it.
2. Slice the entire package of Hawaiian rolls in half horizontally, keeping the tops and bottoms intact as single pieces—this saves so much time compared to separating each roll.
3. In a medium mixing bowl, combine the diced ham, softened cream cheese, shredded cheddar cheese, mayonnaise, Dijon mustard, garlic powder, and black pepper. Mix thoroughly until well blended and creamy.
4. Spread the ham and cheese mixture evenly over the bottom half of the rolls, using a spatula to cover it completely.
5. Place the top half of the rolls back on to cover the filling, pressing down gently to secure them.
6. In a small bowl, whisk together the melted butter and dried parsley until combined.
7. Brush the butter mixture generously over the tops of the rolls, ensuring every inch is coated for a golden finish.
8. Bake the sliders in the preheated oven for 18–20 minutes, or until the tops are golden brown and the cheese inside is melted and bubbly—peek at the 15-minute mark to avoid over-browning.
9. Remove from the oven and let the sliders cool for 5 minutes before slicing into individual portions along the roll seams.
Just out of the oven, these sliders boast a crispy, buttery top that gives way to a lusciously creamy and savory interior. The ham adds a hearty bite, while the cheeses melt into a smooth, tangy blend that’s irresistible warm. For a fun twist, serve them with a side of pickles or a simple green salad to cut through the richness.
Spicy Deviled Ham Stuffed Peppers
During the holiday rush, I always crave something festive yet easy—these Spicy Deviled Ham Stuffed Peppers are my go-to for a crowd-pleasing appetizer that packs a punch. Inspired by a Southern friend’s twist on classic deviled eggs, I’ve made them my own with a kick of heat and a cozy, handheld format perfect for Christmas gatherings.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
- 6 medium bell peppers, any color—I love using a mix for a vibrant plate, and I always pick ones that sit flat for easy stuffing.
- 1 pound cooked ham, finely diced—I grab pre-cooked ham from the deli to save time, but leftover holiday ham works wonders here.
- 1/2 cup mayonnaise—I swear by full-fat mayo for that creamy richness; it makes all the difference.
- 2 tablespoons Dijon mustard—this adds a tangy depth, and I keep a jar in my fridge just for recipes like this.
- 1 tablespoon hot sauce—I use Tabasco for a classic heat, but adjust based on your spice tolerance.
- 1/4 cup finely chopped celery—it gives a nice crunch, and I chop it small so it blends seamlessly.
- 1/4 cup finely chopped red onion—I prefer red for its mild sweetness, but yellow works in a pinch.
- 1 teaspoon smoked paprika—this brings a smoky flavor that complements the ham beautifully.
- 1/2 teaspoon garlic powder—I skip fresh garlic here to avoid overpowering the other ingredients.
- Salt and black pepper—I season lightly since the ham and mustard already add saltiness.
- 1/4 cup shredded cheddar cheese—for topping, and I use sharp cheddar for extra flavor.
- 2 tablespoons chopped fresh parsley—a garnish that adds a fresh pop of color and taste.
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking.
- Slice the bell peppers in half lengthwise and remove the seeds and membranes; I find a small knife works best for this.
- Place the pepper halves cut-side up on the prepared baking sheet, ensuring they’re spaced evenly.
- In a large mixing bowl, combine the diced ham, mayonnaise, Dijon mustard, hot sauce, chopped celery, chopped red onion, smoked paprika, and garlic powder.
- Stir the mixture thoroughly until all ingredients are well incorporated and the ham is evenly coated.
- Season the mixture with a pinch of salt and a few grinds of black pepper, tasting once to adjust—be careful not to over-salt.
- Spoon the ham mixture into each pepper half, filling them generously but not overflowing; I use a tablespoon for even portions.
- Sprinkle the shredded cheddar cheese evenly over the top of each stuffed pepper.
- Bake in the preheated oven for 20-25 minutes, or until the peppers are tender and the cheese is melted and bubbly.
- Remove from the oven and let cool for 5 minutes on the baking sheet to set slightly.
- Garnish with chopped fresh parsley before serving warm.
Now, these peppers come out with a tender-crisp texture that holds up to the creamy, spicy filling. The smoky paprika and tangy mustard meld perfectly with the savory ham, creating a flavor that’s both comforting and exciting. For a creative twist, I sometimes serve them alongside a cool ranch dip or over a bed of greens for a light meal—they’re versatile enough to shine at any holiday table.
Deviled Ham and Egg Salad Sandwiches
Venturing into my kitchen on this chilly December afternoon, I found myself craving something both comforting and nostalgic—the kind of sandwich my grandmother used to whip up for holiday gatherings. It’s a perfect blend of savory ham and creamy eggs, a true crowd-pleaser that always disappears first from the platter.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 4 large eggs, preferably at room temperature for easier peeling—I always set them out 30 minutes ahead.
– 1 cup cooked ham, finely diced; I like using leftover holiday ham for extra flavor.
– 1/4 cup mayonnaise, my go-to is full-fat for that rich creaminess.
– 1 tablespoon Dijon mustard, which adds a nice tang without being overpowering.
– 1 tablespoon sweet pickle relish, a secret ingredient my mom swears by.
– 1/4 teaspoon paprika, for a subtle smoky kick.
– 4 sandwich rolls, split; I prefer soft brioche rolls for a tender bite.
– Salt and black pepper, to season as needed.
Instructions
1. Place the eggs in a single layer in a saucepan and cover with cold water by 1 inch.
2. Bring the water to a boil over high heat, then immediately reduce to a simmer and cook for 10 minutes.
3. Tip: To prevent cracking, start with cold water and avoid overcrowding the pan.
4. Drain the eggs and transfer them to a bowl of ice water to cool completely for 5 minutes.
5. Peel the eggs under running water for easier removal of shells.
6. Chop the peeled eggs into small, even pieces and place in a mixing bowl.
7. Add the diced ham, mayonnaise, Dijon mustard, sweet pickle relish, and paprika to the bowl.
8. Gently fold all ingredients together until well combined, being careful not to overmix.
9. Tip: For best texture, mix just until incorporated to keep it chunky and not mushy.
10. Season the mixture with salt and black pepper to your preference, starting with 1/4 teaspoon each.
11. Toast the split sandwich rolls in a toaster or under a broiler set to 350°F for 2-3 minutes until lightly golden.
12. Tip: Toasting adds crunch and prevents the rolls from getting soggy when filled.
13. Spoon the deviled ham and egg salad evenly onto the bottom halves of the toasted rolls.
14. Place the top halves of the rolls over the filling to assemble the sandwiches.
15. Serve immediately or chill in the refrigerator for up to 1 hour if preparing ahead.
Unbelievably creamy with a satisfying crunch from the toasted rolls, this salad boasts a savory depth from the ham balanced by the tangy relish. For a creative twist, try serving it open-faced on rye bread or as a dip with crackers for parties—it’s versatile enough to shine in any setting.
Hot Deviled Ham Dip with Jalapeños
Vivid memories of holiday parties always bring me back to this spicy, creamy dip that disappears faster than the wrapping paper. I first tried a version at my cousin’s potluck years ago and have been tweaking it ever since—now it’s my go-to for game days or casual gatherings when I want something with a kick that’s still comforting. Trust me, the jalapeños make all the difference, balancing the rich ham with just enough heat to keep everyone coming back for more.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 8 oz cooked ham, finely chopped (I like using leftover holiday ham for extra flavor, but deli ham works too)
– 8 oz cream cheese, softened to room temperature (this helps it blend smoothly—I leave it out for about 30 minutes)
– 1 cup mayonnaise (I prefer full-fat for creaminess, but light mayo is fine if you’re watching calories)
– 1 cup shredded sharp cheddar cheese (freshly grated melts better than pre-shredded, in my experience)
– 2 jalapeños, seeded and finely diced (wear gloves if you’re sensitive—I learned that the hard way once!)
– 1/4 cup diced red onion (it adds a nice crunch and mild bite)
– 1 tsp garlic powder (I always keep this on hand for quick seasoning)
– 1/2 tsp smoked paprika (it gives a subtle smoky depth that I love)
– Tortilla chips or crackers, for serving (I’m partial to sturdy corn chips that can scoop up every bit)
Instructions
1. Preheat your oven to 350°F (175°C) and lightly grease a small baking dish—I use a 9-inch pie plate for even heating.
2. In a large mixing bowl, combine the softened cream cheese and mayonnaise, stirring with a spatula until smooth and fully incorporated; a tip here: if the cream cheese is too cold, microwave it in 10-second bursts to avoid lumps.
3. Add the finely chopped ham, shredded cheddar cheese, diced jalapeños, diced red onion, garlic powder, and smoked paprika to the bowl.
4. Mix all ingredients together until evenly distributed, making sure the ham and cheeses are well-coated—I use my hands sometimes for better control, but a spoon works fine.
5. Transfer the mixture to the prepared baking dish, spreading it into an even layer with the back of a spoon.
6. Bake in the preheated oven for 20 minutes, or until the edges are bubbly and the top is lightly golden brown; check at 15 minutes to prevent over-browning, as oven temperatures can vary.
7. Remove from the oven and let it cool for 5 minutes before serving—this allows the dip to set slightly so it’s creamy but not runny.
8. Serve warm with tortilla chips or crackers on the side for dipping.
Lusciously creamy with a smoky undertone, this dip has a texture that’s thick enough to cling to chips without being gloppy. The jalapeños provide a bright, spicy contrast to the savory ham, making it irresistible for scooping straight from the dish. For a fun twist, try it spread on toasted baguette slices or as a filling for mini bell peppers at your next party.
Deviled Ham and Pickle Roll-Ups
Often, during the holiday hustle, I crave a snack that’s both nostalgic and effortlessly chic—something I can whip up while wrapping gifts or chatting with family. That’s where these roll-ups come in, a playful twist on classic deviled ham that always disappears first from my party platter.
Serving: 24 pieces | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 8 ounces cooked ham, finely chopped (I grab a good-quality deli ham for the best flavor)
– 4 ounces cream cheese, softened to room temperature (this makes blending so much easier)
– 2 tablespoons mayonnaise (Duke’s is my Southern go-to for its tang)
– 1 tablespoon yellow mustard (I love the classic sharpness here)
– 1 teaspoon Worcestershire sauce (a dash adds that umami depth)
– ¼ teaspoon garlic powder (just a hint to round it out)
– ¼ teaspoon smoked paprika (for a subtle smoky kick)
– ⅛ teaspoon black pepper, freshly ground
– 4 large dill pickle spears, patted dry with paper towels (crunchy ones hold up best)
– 4 large flour tortillas (8-inch size, I use the soft ones that don’t crack)
Instructions
1. Place the chopped ham, softened cream cheese, mayonnaise, yellow mustard, Worcestershire sauce, garlic powder, smoked paprika, and black pepper in a medium mixing bowl.
2. Use a fork or hand mixer on low speed to combine all ingredients for about 2 minutes, until fully blended and creamy. Tip: If the mixture seems stiff, let the cream cheese soften a bit longer—it should spread easily.
3. Lay one flour tortilla flat on a clean cutting board.
4. Spread one-quarter of the ham mixture evenly over the entire surface of the tortilla, going all the way to the edges.
5. Place one dill pickle spear horizontally along the bottom edge of the tortilla.
6. Starting from the bottom edge with the pickle, tightly roll the tortilla away from you into a firm log. Tip: Roll it snugly to prevent gaps, but don’t press so hard that the filling oozes out.
7. Repeat steps 3 through 6 with the remaining tortillas, ham mixture, and pickle spears.
8. Wrap each rolled tortilla log tightly in plastic wrap. Tip: Chilling them helps the rolls hold their shape—refrigerate for at least 30 minutes, or up to 4 hours.
9. Unwrap the chilled logs and place them on a cutting board.
10. Use a sharp knife to slice each log crosswise into 6 equal pieces, about 1¼ inches thick, wiping the knife clean between cuts for neat edges.
11. Arrange the slices on a serving platter, cut-side up to show the swirl.
Keep these roll-ups chilled until serving—they’re delightfully creamy with a satisfying crunch from the pickle, and the smoky paprika adds a warm note that pairs perfectly with a crisp white wine or as a festive appetizer spread.
Smoky Deviled Ham Spread with Bacon
A few years back, I was rummaging through my grandmother’s recipe box and stumbled upon her classic deviled ham spread—but being who I am, I couldn’t resist adding a smoky, bacon-y twist to make it the ultimate party appetizer. This version has become my go-to for holiday gatherings, especially around Christmas when everyone’s craving something rich and comforting. Trust me, once you try this spread, you’ll never go back to the plain stuff!
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 8 oz cooked ham, finely chopped (I like using leftover holiday ham for extra flavor)
– 6 slices thick-cut bacon, cooked until crispy and crumbled (save that bacon fat—it’s liquid gold!)
– 1/2 cup mayonnaise (full-fat is best here for creaminess)
– 2 tbsp Dijon mustard (this adds a nice tang that balances the smokiness)
– 1 tbsp apple cider vinegar (a splash brightens everything up)
– 1/2 tsp smoked paprika (don’t skip this—it’s key for that deep smoky flavor)
– 1/4 tsp garlic powder (I prefer powder over fresh to avoid overpowering)
– Salt and black pepper to taste (start with a pinch of each and adjust as you go)
– Fresh chives, chopped for garnish (optional, but they add a pop of color)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with aluminum foil.
2. Arrange the 6 slices of thick-cut bacon on the prepared baking sheet in a single layer.
3. Bake the bacon for 15–20 minutes, until it’s crispy and browned—check at 15 minutes to avoid burning.
4. Remove the bacon from the oven and transfer it to a paper towel-lined plate to drain and cool completely.
5. Once cooled, crumble the bacon into small pieces using your hands or a knife.
6. In a large mixing bowl, combine the 8 oz of finely chopped ham and the crumbled bacon.
7. Add the 1/2 cup mayonnaise, 2 tbsp Dijon mustard, 1 tbsp apple cider vinegar, 1/2 tsp smoked paprika, and 1/4 tsp garlic powder to the bowl.
8. Gently fold all the ingredients together until well combined—be careful not to overmix to keep the texture chunky.
9. Season the mixture with salt and black pepper to taste, starting with a small pinch and adjusting as needed.
10. Transfer the spread to a serving bowl and garnish with chopped fresh chives if desired.
11. Chill the spread in the refrigerator for at least 30 minutes before serving to let the flavors meld.
12. Serve the spread with crackers, toasted baguette slices, or vegetable sticks for dipping.
Gently scooping this spread onto a cracker reveals its creamy yet chunky texture, with the smoky bacon and ham melding into a savory, addictive bite. It’s perfect for spreading on crostini or stuffing into mini bell peppers for a colorful twist—my friends always ask for the recipe after one taste!
Deviled Ham and Avocado Toast
Mornings in my house are always a bit chaotic, but this Deviled Ham and Avocado Toast is the one recipe that brings everyone to the table without a fuss—it’s my secret weapon for turning a hectic morning into a cozy, satisfying start. I stumbled upon this combo after a holiday party left me with extra deviled ham, and now it’s a weekend staple that feels indulgent yet effortless.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
– 4 slices of sourdough bread (I grab a fresh loaf from my local bakery—it toasts up with the perfect crunch)
– 1 ripe avocado, pitted and peeled (look for one that yields slightly to gentle pressure)
– 1 cup of deviled ham spread (homemade or store-bought works; I often whip up a batch with leftover ham)
– 2 tbsp mayonnaise (I prefer full-fat for creaminess)
– 1 tsp Dijon mustard (it adds a tangy kick that balances the richness)
– 1 tbsp fresh lemon juice (squeezed right before using to keep it bright)
– Salt and black pepper (I use sea salt and freshly ground pepper for best flavor)
– 2 tbsp chopped fresh chives (from my herb garden when possible)
– 1 tbsp olive oil (extra virgin is my go-to for drizzling)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Place the 4 slices of sourdough bread on the prepared baking sheet in a single layer.
3. Toast the bread in the preheated oven for 5 minutes, or until the edges are golden brown and crisp—keep an eye on it to avoid burning.
4. While the bread toasts, scoop the avocado flesh into a medium bowl and mash it with a fork until mostly smooth but with some small chunks for texture.
5. In a separate small bowl, combine the 1 cup of deviled ham spread, 2 tbsp mayonnaise, 1 tsp Dijon mustard, and 1 tbsp fresh lemon juice, stirring until well blended.
6. Tip: For extra flavor, let the ham mixture sit for 5 minutes to allow the ingredients to meld together.
7. Once the bread is toasted, remove it from the oven and let it cool slightly on a wire rack for 1 minute to prevent sogginess.
8. Evenly divide the mashed avocado among the 4 toast slices, spreading it to cover each slice completely.
9. Spoon the deviled ham mixture over the avocado layer, using the back of the spoon to spread it gently.
10. Tip: If the ham mixture seems thick, thin it with a teaspoon of water for easier spreading without making it runny.
11. Season the toasts lightly with salt and black pepper to taste, avoiding over-salting since the ham is already seasoned.
12. Sprinkle the 2 tbsp chopped fresh chives evenly over the top of each toast.
13. Drizzle the 1 tbsp olive oil over the finished toasts just before serving.
14. Tip: For a spicy twist, add a pinch of red pepper flakes to the ham mixture in step 5.
15. Serve immediately while the toast is still warm and crisp. Deviled Ham and Avocado Toast delivers a delightful contrast of creamy avocado and savory, tangy ham atop a crunchy base—it’s a texture lover’s dream. I love pairing it with a side of fresh fruit or a drizzle of hot sauce for an extra kick, making it perfect for brunch or a quick, satisfying lunch.
Spicy Deviled Ham Deviled Eggs
Believe me when I say these Spicy Deviled Ham Deviled Eggs are the ultimate party trick that always disappears first from my holiday table. I started making them a few years ago when I had leftover holiday ham and a dozen eggs, and now my family demands them year-round. They’re the perfect blend of creamy, smoky, and spicy that somehow feels both fancy and comforting.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 6 large eggs (I prefer room temp eggs here—they’re less likely to crack when boiling)
– 1/2 cup finely chopped cooked ham (I use leftover honey-baked ham for a touch of sweetness)
– 1/4 cup mayonnaise (Duke’s is my go-to for its tangy richness)
– 1 tbsp Dijon mustard (it adds a sharp depth that yellow mustard just can’t match)
– 1 tsp hot sauce (I always reach for Frank’s RedHot for its balanced vinegar kick)
– 1/4 tsp smoked paprika (plus extra for garnish—it gives that beautiful smoky color)
– 1/4 tsp garlic powder
– Salt and freshly ground black pepper (I’m generous with the pepper for a little bite)
– Fresh chives for garnish (snipped small with kitchen shears)
Instructions
1. Place 6 large eggs in a single layer in a medium saucepan and cover with cold water by 1 inch.
2. Bring the water to a rolling boil over high heat, then immediately cover the pan and remove it from the heat.
3. Let the eggs sit covered for exactly 12 minutes—this timing gives you perfectly set yolks without that gray ring.
4. While the eggs cook, finely chop 1/2 cup of cooked ham until it resembles small crumbs.
5. Prepare an ice bath by filling a large bowl with cold water and ice cubes.
6. After 12 minutes, transfer the hot eggs to the ice bath using a slotted spoon and let them cool completely for 10 minutes.
7. Gently tap each egg on the counter to crack the shell, then peel under cool running water—the water helps loosen the membrane.
8. Slice each peeled egg in half lengthwise with a sharp knife.
9. Carefully pop out the yolks into a medium bowl and arrange the 12 white halves on a serving platter.
10. Mash the yolks thoroughly with a fork until they form fine crumbs.
11. Add 1/4 cup mayonnaise, 1 tbsp Dijon mustard, 1 tsp hot sauce, 1/4 tsp smoked paprika, 1/4 tsp garlic powder, and a generous pinch of salt and pepper to the yolks.
12. Mix everything together until completely smooth and creamy—I use a silicone spatula to get every bit incorporated.
13. Fold in the chopped ham until evenly distributed throughout the yolk mixture.
14. Spoon or pipe the filling into the egg white halves, mounding it slightly.
15. Sprinkle each deviled egg with a pinch of smoked paprika and garnish with fresh chives.
16. Refrigerate the platter for at least 30 minutes before serving to let the flavors meld.
Perfectly creamy with little pops of salty ham, these have a wonderful texture that’s smooth but never mushy. The smoky paprika and hot sauce create a slow-building heat that keeps you reaching for another. I love serving them on a rustic wooden board with cornichons and crackers for a beautiful, effortless appetizer spread.
Deviled Ham and Pimento Cheese Bites
Baking up a batch of these little bites always reminds me of my Southern grandmother’s holiday spreads—they’re the perfect mix of savory, creamy, and just a little bit fancy, yet so easy to throw together when you need a quick, impressive appetizer. I love making these for Christmas Eve gatherings because they disappear in minutes, and honestly, I usually sneak a few straight from the tray myself while they’re still warm!
Serving: 24 bites | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 1 package (8 oz) refrigerated crescent roll dough – I always keep a tube in the fridge for last-minute recipes like this.
– 1/2 cup finely chopped cooked ham – I use leftover holiday ham or a good-quality deli ham for the best flavor.
– 1/2 cup pimento cheese spread – store-bought works great, but I sometimes add a pinch of cayenne to my homemade version for a kick.
– 1 large egg, beaten – I prefer room temperature eggs here for a smoother glaze.
– 1 tbsp chopped fresh parsley – it adds a fresh pop of color and flavor, but dried works in a pinch.
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Unroll the crescent roll dough on a lightly floured surface and press the seams together to form a single rectangle.
3. Cut the dough into 24 equal squares using a sharp knife or pizza cutter – tip: chill the dough for 10 minutes first if it’s too sticky to handle easily.
4. In a small bowl, mix the chopped ham and pimento cheese spread until well combined.
5. Place about 1 teaspoon of the ham and cheese mixture in the center of each dough square.
6. Fold the corners of each square over the filling and pinch the edges to seal, forming little bundles – tip: don’t overfill them, or they might burst open while baking.
7. Arrange the bundles seam-side down on the prepared baking sheet, spacing them about 1 inch apart.
8. Brush the tops of each bundle lightly with the beaten egg using a pastry brush – this gives them a beautiful golden finish.
9. Bake in the preheated oven for 10–12 minutes, or until the dough is puffed and golden brown – tip: rotate the pan halfway through for even baking.
10. Remove from the oven and immediately sprinkle with chopped parsley while still hot.
Gorgeously golden and flaky, these bites offer a delightful contrast between the tender, savory ham filling and the rich, tangy pimento cheese that oozes out with each bite. I love serving them on a rustic wooden board with extra parsley sprinkled around for a festive touch—they’re always the first thing to vanish at any party!
Tangy Deviled Ham Salad with Mustard
Growing up in the South, holiday leftovers were a treasure trove for creative lunches, and this tangy deviled ham salad was born from that tradition—it’s my go‑to for using up that post‑feast ham with a zesty, mustard‑forward twist that always feels special. Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups finely diced cooked ham (I love using leftover holiday ham here—it adds a smoky depth)
– ½ cup mayonnaise (I prefer full‑fat for creaminess, but light works too)
– 2 tablespoons Dijon mustard (this is my secret for that tangy kick)
– 1 tablespoon yellow mustard (for a classic sharpness)
– 1 tablespoon sweet pickle relish (it balances the tang perfectly)
– 1 teaspoon apple cider vinegar (a splash brightens everything up)
– ¼ teaspoon smoked paprika (my favorite for a hint of warmth)
– Salt and black pepper (I always season at the end to control it)
Instructions
1. Place the 2 cups of finely diced cooked ham in a large mixing bowl.
2. Add the ½ cup mayonnaise, 2 tablespoons Dijon mustard, and 1 tablespoon yellow mustard to the bowl. Tip: Mixing the mustards separately first ensures even distribution without over‑stirring later.
3. Stir in the 1 tablespoon sweet pickle relish and 1 teaspoon apple cider vinegar until just combined.
4. Sprinkle the ¼ teaspoon smoked paprika over the mixture. Tip: Adding paprika at this stage prevents clumping and lets the flavor meld smoothly.
5. Gently fold all ingredients together until the ham is evenly coated, about 30 seconds. Tip: Avoid over‑mixing to keep the ham from becoming mushy—stop as soon as it’s cohesive.
6. Season with salt and black pepper to your liking, starting with a pinch of each and adjusting after a taste test.
7. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let the flavors develop.
8. Serve chilled, scooping the salad onto crackers, bread, or lettuce cups.
Layers of creamy, tangy goodness make this salad irresistible—the ham stays tender while the mustards add a bright, peppery punch that cuts through the richness. I love it piled high on toasted rye or as a quick snack with crisp celery sticks; it’s versatile enough for a fancy appetizer or a simple sandwich filler that always disappears fast.
Deviled Ham and Swiss Croissants
On a chilly December afternoon like today, I found myself craving something warm, savory, and just a little bit indulgent—the perfect project for using up leftover holiday ham. These deviled ham and Swiss croissants are my go-to when I want a comforting, impressive-looking snack without spending hours in the kitchen; they’re flaky, cheesy, and packed with flavor, making them ideal for a cozy gathering or a solo treat.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup finely chopped cooked ham (I love using the smoky leftovers from my Sunday roast—it adds such depth)
– 1/2 cup mayonnaise (full-fat is my preference here for creaminess)
– 1 tablespoon Dijon mustard (a good quality brand makes all the difference in that tangy kick)
– 1/4 teaspoon paprika (I often add a pinch extra for a bit more warmth)
– 4 large croissants, split horizontally (store-bought works great, but I sometimes bake my own if I’m feeling ambitious)
– 4 slices Swiss cheese (about 4 ounces total—I opt for a mild variety that melts beautifully)
– 2 tablespoons unsalted butter, melted (room temperature butter blends more easily)
Instructions
1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a medium mixing bowl, combine the chopped ham, mayonnaise, Dijon mustard, and paprika until well blended. Tip: For a smoother texture, I like to mix with a fork to break up any ham clumps.
3. Place the split croissants cut-side up on the prepared baking sheet.
4. Evenly divide the ham mixture among the croissant halves, spreading it to cover the surface.
5. Top each croissant half with a slice of Swiss cheese, folding it slightly to fit if needed.
6. Lightly brush the exposed croissant edges with the melted butter. Tip: This helps them crisp up nicely in the oven without burning.
7. Bake in the preheated oven for 15–20 minutes, or until the cheese is fully melted and bubbly and the croissants are golden brown. Tip: Keep an eye after 15 minutes—ovens vary, so you want that perfect golden hue without over-browning.
8. Remove from the oven and let cool on the baking sheet for 5 minutes before serving.
Zesty and satisfying, these croissants emerge with a delightful contrast: the flaky, buttery layers give way to a creamy, savory filling that’s both smoky and tangy. I love serving them warm alongside a simple green salad for a light lunch, or cutting them into smaller pieces as appetizers for a holiday party—they always disappear fast!
Cajun-Style Deviled Ham Spread
Remember that time I was craving something spicy and creamy for my holiday party spread? I was tired of the same old dips, so I decided to give my classic deviled ham a Cajun twist, and let me tell you, it was a game-changer. This spread has just the right kick to wake up your taste buds without being overwhelming, making it perfect for everything from crackers to sandwich fillings.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 1 lb cooked ham, finely chopped (I like using leftover holiday ham for this—it adds a nice smoky depth)
– 1/2 cup mayonnaise (Duke’s is my Southern favorite for its tangy richness)
– 2 tbsp Creole mustard (this gives it that authentic Cajun zing)
– 1 tbsp fresh lemon juice (squeezed right before using for maximum brightness)
– 1 tsp Cajun seasoning (I use Tony Chachere’s, but adjust based on your heat preference)
– 1/2 tsp smoked paprika (for that extra layer of warmth)
– 1/4 tsp garlic powder (a quick shortcut when I’m out of fresh garlic)
– 1/4 cup finely chopped celery (for a bit of crunch)
– 2 tbsp finely chopped green onions (the green parts add a fresh pop of color)
– Salt and black pepper to taste (I always start with a pinch and adjust later)
Instructions
1. Place the finely chopped ham in a large mixing bowl. Tip: If your ham is a bit dry, pulse it briefly in a food processor for a smoother texture, but I prefer hand-chopping for a rustic feel.
2. Add the mayonnaise, Creole mustard, fresh lemon juice, Cajun seasoning, smoked paprika, and garlic powder to the bowl.
3. Using a rubber spatula, fold all the ingredients together until well combined, about 1-2 minutes. Tip: Don’t overmix—you want to keep some texture from the ham.
4. Gently stir in the finely chopped celery and green onions until evenly distributed.
5. Taste the mixture and season with salt and black pepper as needed, mixing for another 30 seconds. Tip: Let it sit for 10 minutes before serving to allow the flavors to meld; this makes a huge difference in depth.
6. Transfer the spread to a serving bowl and cover with plastic wrap. Refrigerate for at least 1 hour to chill and firm up.
Mouthwatering and packed with flavor, this spread has a creamy yet chunky texture that clings perfectly to crackers or crusty bread. The Cajun seasoning brings a warm, spicy note that balances beautifully with the smoky ham and tangy mustard—try it stuffed into mini bell peppers for a colorful appetizer twist!
Deviled Ham and Green Onion Biscuits
Tis the season for cozy gatherings and bite-sized delights, and I’ve been craving something savory that’s easy to share. These deviled ham and green onion biscuits are my go-to for holiday parties or lazy weekend brunches—they’re flaky, flavorful, and always disappear fast from the platter. I love how the salty ham and fresh onions balance each other, making them a crowd-pleaser that feels both nostalgic and new.
Serving: 12 biscuits | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 2 cups all-purpose flour, plus extra for dusting—I always sift mine to avoid lumps.
– 1 tablespoon baking powder, fresh for the best rise.
– 1/2 teaspoon salt, I use fine sea salt for even distribution.
– 1/2 cup unsalted butter, cold and cubed—keep it chilled for flaky layers.
– 3/4 cup buttermilk, full-fat for richness, though low-fat works in a pinch.
– 1 cup cooked ham, finely chopped—I prefer leftover holiday ham for extra flavor.
– 1/4 cup green onions, thinly sliced, using both white and green parts.
– 1/4 cup mayonnaise, my secret for a creamy, moist filling.
– 1 teaspoon Dijon mustard, adds a tangy kick that cuts through the richness.
– 1/4 teaspoon black pepper, freshly ground for a bit of heat.
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, and salt until well combined.
3. Add the cold, cubed butter to the flour mixture, and use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs—this ensures tender biscuits.
4. Pour in the buttermilk and stir gently with a fork until a shaggy dough forms, being careful not to overmix to avoid toughness.
5. Turn the dough onto a lightly floured surface and gently pat it into a 1-inch thick rectangle.
6. Fold the dough in half over itself, then pat it back to 1-inch thickness; repeat this folding process once more for flaky layers.
7. Use a 2-inch round biscuit cutter to cut out biscuits, pressing straight down without twisting to help them rise evenly.
8. Place the cut biscuits on the prepared baking sheet, spacing them about 1 inch apart.
9. Bake in the preheated oven for 10-12 minutes, or until the tops are golden brown and the biscuits have puffed up.
10. While the biscuits bake, in a medium bowl, combine the chopped ham, green onions, mayonnaise, Dijon mustard, and black pepper, mixing until fully incorporated.
11. Once the biscuits are done, remove them from the oven and let them cool on the baking sheet for 5 minutes to set.
12. Slice each biscuit in half horizontally and spoon about 1 tablespoon of the ham mixture onto the bottom half, then replace the top.
Flaky and warm, these biscuits offer a buttery crunch that gives way to a savory, creamy filling with a hint of onion freshness. Serve them immediately for the best texture, or pack them for picnics—they’re just as delicious at room temperature, making them a versatile treat for any occasion.
Sweet and Spicy Deviled Ham Canapés
Whenever I need a quick, impressive appetizer for holiday gatherings, these Sweet and Spicy Deviled Ham Canapés are my go-to—they’re the perfect blend of savory, sweet, and heat that always disappears first from the platter. I first whipped these up during a last-minute Christmas Eve scramble, and now they’re a non-negotiable tradition in our house.
Serving: 24 canapés | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 8 oz cooked ham, finely chopped (I grab a good-quality deli ham for the best flavor)
– 4 oz cream cheese, softened to room temperature (this makes blending so much easier)
– 2 tbsp sweet chili sauce (my favorite brand has just the right kick)
– 1 tbsp Dijon mustard (I always use grainy Dijon for a little texture)
– 1 tsp hot sauce, like Tabasco (adjust to your heat tolerance—I add an extra dash!)
– 24 small crackers or toasted baguette slices (buttery crackers are my top pick for crunch)
– Fresh chives, finely chopped, for garnish (a handful from my garden adds a bright finish)
Instructions
1. Place the finely chopped ham in a medium mixing bowl.
2. Add the softened cream cheese to the bowl with the ham.
3. Spoon in the sweet chili sauce and Dijon mustard.
4. Add the hot sauce to the mixture.
5. Use a fork or spatula to mix all ingredients together until fully combined and creamy, about 2 minutes. Tip: If the mixture feels too thick, let it sit for 5 minutes to soften further.
6. Arrange the crackers or toasted baguette slices on a serving platter.
7. Scoop about 1 tablespoon of the ham mixture onto each cracker, spreading it evenly with a small knife. Tip: For neat presentation, use a piping bag with a star tip if you have one handy.
8. Sprinkle the finely chopped chives over the top of each canapé. Tip: Garnish just before serving to keep the chives fresh and vibrant.
9. Serve immediately or refrigerate for up to 1 hour until ready to eat.
Versatile and utterly addictive, these canapés boast a creamy texture with pops of savory ham and a lingering sweet-spicy finish. I love pairing them with a crisp white wine or setting them out on a rustic wooden board for a festive touch—they’re sure to spark conversation at any gathering!
Deviled Ham and Cream Cheese Pinwheels
A holiday party staple that always disappears first, these deviled ham and cream cheese pinwheels are my go-to for effortless entertaining. I’ve been making them for years, tweaking the recipe until it was just right—the perfect balance of savory, creamy, and tangy that keeps guests coming back for more. They’re so simple to throw together, even when you’re juggling a dozen other dishes, which is exactly why I love them.
Serving: 24 pinwheels | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
– 1 (8-ounce) block of cream cheese, softened to room temperature (this makes it much easier to blend smoothly)
– 1/2 cup finely chopped cooked ham (I like to use the leftovers from a spiral ham for extra flavor)
– 1/4 cup mayonnaise (Duke’s is my favorite for its tang)
– 1 tablespoon Dijon mustard
– 1 tablespoon sweet pickle relish, drained
– 1/2 teaspoon onion powder
– 1/4 teaspoon smoked paprika, plus more for garnish
– 4 large flour tortillas (8-inch size, I find the plain ones work best for rolling)
– 2 tablespoons finely chopped fresh chives (fresh really makes a difference here)
Instructions
1. Place the softened cream cheese in a medium mixing bowl.
2. Add the finely chopped ham, mayonnaise, Dijon mustard, sweet pickle relish, onion powder, and 1/4 teaspoon of smoked paprika to the bowl.
3. Using a hand mixer or a sturdy spatula, beat all the ingredients together on medium speed for about 2 minutes, or until the mixture is completely smooth and well combined. (Tip: Scrape down the sides of the bowl halfway through to ensure everything is incorporated.)
4. Lay one flour tortilla flat on a clean work surface.
5. Spread a quarter of the cream cheese mixture evenly over the entire surface of the tortilla, going all the way to the edges.
6. Sprinkle about 1/2 tablespoon of the chopped fresh chives evenly over the spread.
7. Starting from the bottom edge, tightly roll the tortilla into a log. (Tip: Roll it as tightly as you can without tearing the tortilla to prevent gaps in your pinwheels.)
8. Wrap the rolled tortilla log snugly in plastic wrap.
9. Repeat steps 4 through 8 with the remaining three tortillas, cream cheese mixture, and chives.
10. Place all four wrapped logs on a plate or tray and refrigerate them for at least 1 hour, or until firm. (Tip: Chilling is crucial—it makes the logs firm enough to slice cleanly without squishing.)
11. Unwrap one chilled log and place it on a cutting board.
12. Using a sharp serrated knife, trim off and discard about 1/2 inch from each end of the log.
13. Slice the remaining log into 1/2-inch thick rounds, wiping the knife clean between cuts for neat slices.
14. Arrange the pinwheel slices on a serving platter.
15. Lightly dust the tops of the pinwheels with a little extra smoked paprika for color.
Just out of the fridge, these pinwheels have a wonderful, firm yet creamy texture that holds its shape perfectly. The flavor is a fantastic punch of smoky ham and tangy cream cheese, with the chives and paprika adding little bursts of freshness and depth. For a festive touch, I sometimes arrange them on a platter with sprigs of fresh rosemary or serve them alongside a bowl of spicy pepper jelly for dipping.
Herbed Deviled Ham Tea Sandwiches
Mmm, there’s something so delightfully retro about deviled ham sandwiches, but I’ve given this classic a fresh, herby twist that’s perfect for holiday gatherings or a fancy afternoon tea. I first made these for a Christmas party last year when I needed a quick, elegant finger food, and now they’re a requested staple—they disappear faster than I can plate them! Serving: 12 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 8 ounces cooked ham, finely chopped (I grab a good-quality deli ham and pulse it in my food processor for a perfect texture)
– 1/2 cup mayonnaise (full-fat is best here for creaminess)
– 2 tablespoons Dijon mustard (I love the tang it adds)
– 1 tablespoon fresh lemon juice (freshly squeezed makes all the difference)
– 1/4 cup finely chopped fresh parsley
– 2 tablespoons finely chopped fresh chives
– 1 teaspoon dried thyme (or 1 tablespoon fresh if you have it)
– 1/4 teaspoon freshly ground black pepper
– 12 slices soft white bread, crusts removed (I use potato bread for extra tenderness)
– 2 tablespoons unsalted butter, softened (room temp spreads easily without tearing the bread)
Instructions
1. Place the finely chopped ham in a medium mixing bowl.
2. Add the mayonnaise, Dijon mustard, and fresh lemon juice to the bowl with the ham.
3. Stir the mixture with a rubber spatula until all ingredients are fully combined and the ham is evenly coated.
4. Fold in the finely chopped fresh parsley, finely chopped fresh chives, dried thyme, and freshly ground black pepper until the herbs are distributed throughout the ham mixture. Tip: Let the mixture sit for 10 minutes at room temperature to allow the flavors to meld.
5. Lay out the 12 slices of soft white bread on a clean work surface.
6. Spread the softened unsalted butter evenly over one side of each bread slice using a butter knife. Tip: Buttering the bread creates a moisture barrier that prevents the filling from making the bread soggy.
7. Spoon approximately 2 tablespoons of the herbed ham mixture onto the buttered side of 6 of the bread slices.
8. Use a spoon or offset spatula to spread the ham mixture evenly to the edges of those 6 bread slices.
9. Place the remaining 6 bread slices on top of the filled slices, buttered side down, to form sandwiches.
10. Use a sharp serrated knife to carefully cut each sandwich diagonally into 4 small triangles. Tip: Wiping the knife clean between cuts helps achieve neat, clean edges for a polished presentation.
Zesty and savory, these tea sandwiches boast a creamy, flavorful filling with pops of fresh herbs that brighten every bite. The soft bread provides a delicate contrast to the slightly chunky ham texture, making them irresistible. For a festive touch, arrange them on a platter garnished with extra parsley sprigs or serve alongside a crisp, chilled white wine.
Deviled Ham and Pepper Jelly Crostini
A holiday gathering last year left me with leftover ham and a jar of pepper jelly from a thoughtful neighbor—two ingredients that sparked this irresistible appetizer. I love how the salty, savory ham balances the sweet-spicy jelly on crisp bread, creating a bite that disappears faster than you can say “seconds, please!” It’s become my go-to for effortless entertaining, especially during festive seasons like this Christmas afternoon.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 baguette, sliced into ½-inch rounds (I grab a day-old loaf for better crisping)
– 8 oz cooked ham, finely chopped (leftover holiday ham works wonderfully here)
– ¼ cup mayonnaise (I prefer full-fat for creaminess)
– 1 tbsp Dijon mustard (extra tangy is my favorite)
– ¼ cup pepper jelly (I use a medium-spicy variety for a gentle kick)
– 2 tbsp unsalted butter, melted (room temp blends easier)
– Fresh parsley, chopped (a handful adds a bright finish)
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Arrange the baguette slices in a single layer on the baking sheet.
3. Brush each slice lightly with melted butter using a pastry brush for even coverage.
4. Bake the slices for 8–10 minutes, until golden brown and crisp at the edges.
5. While the bread toasts, combine the chopped ham, mayonnaise, and Dijon mustard in a medium bowl.
6. Mix the ham mixture thoroughly with a fork until it’s well blended and slightly creamy.
7. Remove the toasted baguette slices from the oven and let them cool for 2 minutes on the sheet.
8. Spoon about 1 tablespoon of the ham mixture onto each cooled crostini, spreading it evenly.
9. Top each crostini with ½ teaspoon of pepper jelly, drizzling it gently over the ham.
10. Garnish each piece with a sprinkle of chopped parsley for a fresh, colorful touch.
11. Serve immediately on a platter. You’ll adore the contrast of the crunchy bread with the creamy, tangy ham and the sweet-heat jelly—it’s a flavor explosion in every bite. Try pairing these with a crisp white wine or arranging them on a board with olives and cheese for a stunning holiday spread.
Summary
My, what a fiery feast! These 18 spicy deviled ham recipes prove that classic comfort food can pack a punch. Whether you’re craving a quick snack or a show-stopping party dish, there’s a zesty twist here for you. Pick your favorite, give it a try, and let us know how it turned out in the comments below. Loved this roundup? Share the spice on Pinterest!
