Every Easter, despite my best effort, I have too much leftover ham. This year, instead of occasionally snacking on it until it goes bad I’m turning portions of the leftovers into a new dish. This recipe makes enough for six but can easily be doubled to serve more. The deviled ham recipe is just a base and can be adjusted to preference. If you want more heat, add a few chopped jalapeños. If you want more of a dill flavor add 2 teaspoons of chopped fresh dill. The best part of deviled ham, like potato and egg salad, is there is no one recipe, it’s about using what you have. If you don’t have leftover ham from Easter, thick deli ham will work too. 

Deviled Ham
Serves 6 

Ingredients
8 ounces fully cooked ham, roughly chopped with excess fat and skin trimmed off
4 ounces cream cheese, room temperature
¼ cup mayonnaise
1 tablespoon hot sauce
2 teaspoons whole grain mustard
Pinch cayenne pepper
2 dill pickles, diced
Salt and ground black pepper, to taste
1 scallion, chopped
2 tablespoons fresh cilantro, finely chopped

Directions 

1. Using a food processor, pulse ham until finely chopped but not puréed. Transfer to a large bowl. 
2. Add cream cheese, mayonnaise, hot sauce, mustard, cayenne, and pickles to the bowl and mix to combine evenly. Season with salt and pepper to taste. 
3. Fold in scallion and cilantro. 
4. Serve as a sandwich or as a spread with crackers and chips. Store in an airtight container in the refrigerator for up to 4 days.

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