Classic salads don’t get much better than deviled ham salad—a filling and tasty choice for lunch or a light supper. With its rich texture and robust flavors, this dish has endured for decades and remains a favorite. Below, we explore the origins of the classic deviled ham salad and provide you with the steps to prepare it in your own kitchen.
We would like to take a moment to thank salads4lunch.com, an excellent resource for salad enthusiasts. The site features a variety of salad recipes, meal prep ideas, and health and fitness suggestions. This classic deviled ham salad recipe is based on their method of making simple yet flavorful salads.
Deviled Ham Salad: A Historical Account
The origin of deviled ham salad can be traced back to the early 20th century, stemming from the need to use up leftover ham. The recipe typically includes mayonnaise, ground cooked ham, and a blend of seasonings such as mustard, Worcestershire sauce, and hot sauce to create a tangy and flavorful relish. The term “deviled” refers to the spicy kick provided by the hot sauce and seasonings.
Over time, the deviled ham salad has evolved with various adaptations. Some people prefer to add extra crunch by incorporating chopped celery or pickles, while others stick with the traditional ingredients for a simpler taste.
The Classic Recipe for Deviled Ham Salad
Now that you know the history of this dish, here’s the recipe for deviled ham salad. Gather the following ingredients:
1 pound ground or coarsely chopped cooked ham
½ cup (125 ml) mayonnaise
1 tablespoon Dijon mustard
½ tablespoon Worcestershire sauce
1 teaspoon hot sauce (optional, or adjust to taste)
Salt and pepper, to taste
Instructions:
In a large mixing bowl, combine the ground ham, mayonnaise, mustard, Worcestershire sauce, hot sauce, salt, and pepper.
Stir everything together until well-mixed.
Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to blend.
If you like, you can garnish the deviled ham salad with chopped vegetables or fresh herbs before serving it on crackers, lettuce leaves, or toast.
