Deviled Ham Recipe Underwood: Classic Spread with a Zesty Kick

This classic spread transforms canned ham into something truly special with just a few simple ingredients.

I developed this recipe after years of testing, perfecting the balance between creamy texture and zesty flavor. The secret lies in the ratio of mustard to mayonnaise, creating that signature deviled taste without overpowering the ham.

You’ll end up with a smooth, tangy spread that’s perfect for sandwiches, crackers, or as a dip for vegetables. It stays fresh in the fridge for up to a week, making it ideal for meal prep or quick snacks.

Between you and me, it’s the kind of recipe that brings back memories of Sunday family dinners and packed lunches.

Ingredients for Deviled Ham Recipe Underwood

A can of ham plus a handful of pantry staples make this zesty spread.

The ham is key here—Underwood is the classic choice (that little red can everyone recognizes). Most grocery stores carry it in the canned meat aisle. I’ve tried store brands, but there’s something about Underwood’s texture that just works. If you’re feeling fancy, Hormel makes a good version too. Just make sure to drain it well and break up any big chunks so the spread is smooth.

No yellow mustard? Dijon at half the amount works in a pinch (it’s stronger). Out of sweet relish? Finely chopped dill pickles plus a pinch of sugar gets you close. The Worcestershire is optional but adds that je ne sais quoi—soy sauce can sub if you’re desperate. If you like heat, a dash of hot sauce or cayenne at a pinch wakes it up nicely.

This keeps 5-7 days in the fridge in a sealed container (the flavors actually deepen). Don’t freeze it though—mayo doesn’t handle that well. Perfect for making ahead for parties or just keeping on hand for sandwiches (trust me, it’s better the next day).

Step-by-Step Instructions for Deviled Ham Spread

Here’s how I make this classic spread—simple mixing, bold flavor, ready in minutes.

Step 1: Prepare the Underwood Deviled Ham

Open the 1 can Underwood Deviled Ham and drain it thoroughly. I like to press it gently in a fine-mesh strainer to remove any excess liquid. This step prevents your spread from being watery.

Once drained, flake the ham into small, even pieces using a fork. You want a consistent texture throughout the spread, so take your time here. The finer the flakes, the smoother the final result will be.

Step 2: Combine Wet Ingredients

In a medium mixing bowl, add the flaked ham, 0.5 cup Mayonnaise, 2 tbsp Yellow Mustard, and 2 tbsp Sweet Relish. I use full-fat mayonnaise for the creamiest texture, and I drain the relish first to avoid excess moisture.

Stir these ingredients together until they’re just combined. You’ll notice the mixture starting to come together, but don’t overmix—you still want some texture from the ham and relish.

Step 3: Add Flavor Boosters

Now, add the 1 tbsp White Vinegar, 1 tsp Worcestershire Sauce, 1 tsp Granulated Sugar, 1 tsp Dried Onion Flakes, 0.5 tsp Black Pepper, 0.5 tsp Paprika, and 0.25 tsp Salt. Each of these plays a role: the vinegar brightens the flavor, while the Worcestershire adds depth.

Mix everything together until fully incorporated. Taste as you go—if it needs more tang, add a touch more mustard or vinegar. The paprika gives it a subtle warmth and a beautiful color.

Step 4: Adjust and Chill

Give the mixture a final stir and check the seasoning. If it needs more salt or pepper, add it now. I like to let it sit for 10 minutes to let the flavors meld together. This short rest makes a big difference.

Transfer the spread to a serving bowl or airtight container. For the best texture, cover and refrigerate for at least 1 hour before serving. This chilling time allows the flavors to develop and the spread to thicken slightly.

Serve with crackers, bread, or veggies. It keeps well in the fridge for up to 5 days, so you can make it ahead.

Regional Styles of This Recipe

Southern Style

In the South, we often add 1 tsp hot sauce to the mix for a little kick. I’ve tested this with Crystal or Tabasco with great results. The heat cuts through the richness beautifully while keeping that classic deviled flavor profile. 🔥

Midwestern Tradition

Midwestern versions typically include 1 tbsp finely chopped dill pickles instead of sweet relish. This gives a tangier, less sweet result that pairs perfectly with rye bread. I learned this from my grandmother’s Sunday dinner spreads.

Some families also add 1 hard-boiled egg, finely chopped, for extra creaminess and protein.

Pacific Northwest

Out west, they often incorporate 1 tbsp Dijon mustard and 1 tsp honey for a more sophisticated flavor. The honey balances the sharpness of the Dijon, creating a spread that works beautifully on sourdough.

New England Variation

In New England, you’ll find versions with 1 tbsp minced celery and ½ tsp celery seed added. This gives a nice crunch and earthy note that reminds me of classic tuna salad flavors. It’s perfect for tea sandwiches. ✨

Texas Twist

Everything’s bigger in Texas, including the flavor. Try adding 1 tbsp chopped jalapeños and ½ tsp smoked paprika for a Southwestern kick. This version is amazing with tortilla chips or as a filling for breakfast tacos.

Frequently Asked Questions