This nostalgic spread brings back the classic flavors of childhood lunches with a homemade touch. I’ve perfected the balance of smoky ham, tangy mustard, and subtle spice to match the original.
It’s simple to make and works beautifully as a sandwich filling or cracker topping. The texture is creamy with just the right amount of chunkiness to feel authentic.
Ingredients for Underwood Deviled Ham Copycat
A handful of pantry staples plus smoked ham recreate that nostalgic spread from childhood.
| Ingredient | Amount | Notes |
|---|---|---|
| Cooked Ham 🍖 | 2 cups | Finely diced, smoked variety |
| Mayonnaise 🥚 | ¾ cup | Full-fat for creaminess |
| Yellow Mustard 🟡 | 2 tbsp | Classic prepared mustard |
| Sweet Relish 🥒 | 1 tbsp | Or finely diced pickles |
| White Vinegar 💧 | 1 tbsp | Balances the sweetness |
| Granulated Sugar 🍚 | 1 tsp | Adjust to taste preference |
| Ground Mustard 🌶️ | ½ tsp | Adds depth of flavor |
| Paprika 🌶️ | ½ tsp | Sweet or smoked variety |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Garlic Powder 🧄 | ¼ tsp | Enhances the smoky notes |
| Onion Powder 🧅 | ¼ tsp | Complements the ham flavor |
| Cayenne Pepper 🔥 | 0.125 tsp | Optional for subtle heat |
[recipeingredientscaler]
The ham is the heart of this spread. Look for smoked deli ham—it’s got that signature depth the original needs. Most grocery stores carry it pre-cooked in the deli section. I grab mine from HoneyBaked Ham when I want the best, but even the Boar’s Head from the grocery store works great. Dice it finely but not so much that it loses all texture (that chunkiness is key).
No sweet relish? Finely diced bread and butter pickles do the trick. Out of ground mustard? Dijon in a pinch—just use half the amount. The mayonnaise needs to be full-fat for that creamy texture, but if you’re watching calories, light mayo works too (just don’t tell anyone). Vinegar can be swapped for lemon juice if that’s what you’ve got open.
This keeps in the fridge for about 1 week in a sealed container. It’s actually better the next day once the flavors meld. Freezes for 1 month, though the texture might separate a bit (just stir it up). Perfect for sandwiches, crackers, or even stuffed in deviled eggs.
Why You’ll Love This Recipe
- Five-Minute Mix: I dump everything in one bowl—ham, mayo, mustard, relish, vinegar—and it’s ready before the toaster pops.
- Tangy Sweet Kick: The sharp yellow mustard and sweet relish hit that nostalgic Underwood zing I crave.
- Sandwich Savior: I slather it on crackers for lunch or stuff it in sandwiches for road trips.
- Budget Stretch: A little ham goes a long way, and the pantry staples keep my wallet happy.
Step-by-Step Instructions for Deviled Ham Spread
This method delivers that classic nostalgic flavor with perfect texture every time.
Step 1: Prepare the Ham Base
Start by finely dicing the 2 cups cooked ham into small, even pieces. I use a sharp chef’s knife and aim for ¼-inch cubes—this size gives you that perfect spreadable texture without being pasty. Smoked ham works best here as it provides the authentic depth of flavor.
Place the diced ham in a food processor and pulse 8-10 times until it reaches a coarse, almost paste-like consistency. You want some texture remaining, not a completely smooth puree. This creates the signature body of the spread while maintaining that satisfying bite.
Step 2: Build the Creamy Foundation
In a medium mixing bowl, combine the processed ham with 0.75 cup mayonnaise. I always use full-fat for that rich, velvety mouthfeel. Stir with a silicone spatula until the mixture is completely homogenous—you should see no dry spots or streaks of mayonnaise.
Here’s where the magic starts: add 2 tbsp yellow mustard, 1 tbsp sweet relish, and 1 tbsp white vinegar. The vinegar brightens all the flavors, while the relish adds those tiny bursts of sweetness that make this spread so addictive. Mix thoroughly after each addition.
Step 3: Incorporate the Seasoning Blend
Now for the flavor boosters. Add 1 tsp granulated sugar, 0.5 tsp ground mustard, and 0.5 tsp paprika. The ground mustard amplifies the tang from the prepared mustard, while paprika adds a subtle earthiness and that characteristic pink hue.
Complete the seasoning with 0.25 tsp black pepper, 0.25 tsp garlic powder, 0.25 tsp onion powder, and 0.125 tsp cayenne pepper. These may seem like small amounts, but they’re precisely balanced to complement without overpowering. Stir for at least 1 full minute to distribute everything evenly.
Step 4: Adjust and Rest for Optimal Flavor
Taste the mixture and adjust the seasoning if needed. I often find the balance is perfect as written, but if you prefer it sweeter, add a pinch more sugar. If it needs more tang, a splash more vinegar does the trick. Remember that flavors will meld and intensify as it rests.
Transfer the spread to a covered container and refrigerate for at least 2 hours before serving. This resting time allows all the flavors to harmonize and the mixture to thicken slightly. The spread should be creamy and scoopable, with a glossy sheen that invites you to dig in.
Pro Tips For Making Underwood Deviled Ham Copycat
- Chill the Ham First: I learned this the hard way—grinding warm ham releases too much fat and makes the spread greasy. Pop your cooked ham in the fridge for at least 2 hours before processing for a cleaner texture.
- Drain the Relish Well: Sweet relish adds moisture, and too much turns your deviled ham into a soupy mess. Press it in a fine mesh strainer for 30 seconds to remove excess liquid before mixing.
- Skip the Overmixing: Once you combine the ham with mayo, mustard, and vinegar, pulse just until incorporated—overworking it turns the spread pasty instead of chunky.
- Add Vinegar Last: White vinegar thins the mixture quickly, so stir it in at the very end, a teaspoon at a time, until you hit that perfect tangy consistency without making it runny.
Regional Styles of These Flavors
Southern Style
In the South, we often add a touch of hot sauce—about 1 tsp of Crystal or Tabasco—for a subtle kick that complements the smoky ham. Some families also stir in 1 tbsp chopped pimentos for extra color and a hint of sweetness. 🌶️
Midwestern Tradition
Midwestern versions lean into heartier flavors with 1 tbsp finely chopped dill pickles replacing sweet relish. The tang of dill pairs perfectly with the ham. I also add ½ tsp celery seed for a unique depth that’s popular in this region.
Texas Twist
Everything’s bigger in Texas, including the flavor. Try swapping the yellow mustard for Dijon and adding 1 tsp smoked paprika to amplify the smokiness. Some pitmasters even mix in 1 tbsp finely chopped jalapeños for heat. 🔥
New England Nostalgic
New Englanders often keep it classic but add 1 tsp Worcestershire sauce for umami depth. The sauce enhances the savory notes without overpowering. I’ve also seen versions with ½ tsp ground cloves for a warm, spiced undertone.
Pacific Northwest
Out west, they embrace fresh flavors with 1 tbsp finely chopped fresh dill and 1 tsp lemon zest. This brightens the spread and makes it feel lighter. It’s a refreshing take that still honors the original’s creamy texture.
Spicy Southwest
For a Southwestern flair, add 1 tsp chipotle powder and 1 tbsp chopped cilantro. The smoky heat from the chipotle pairs wonderfully with the ham, while cilantro adds freshness. This version is fantastic in tacos or on nachos.
Nutrition Facts
Frequently Asked Questions
What’s the best ham to use for this spread?
Use smoked deli ham for authentic flavor. Look for pre-cooked options at your grocery store’s deli counter. Brands like HoneyBaked Ham or Boar’s Head work perfectly.
Can I make this without a food processor?
Yes! Finely dice the ham by hand, then mix with other ingredients. The texture will be slightly chunkier, but still spreadable. Just ensure all pieces are ¼-inch or smaller.
How long does this last in the fridge?
Stores well for 1 week in an airtight container. For best results, let it sit 2 hours before serving to let flavors meld.
Can I freeze this spread?
Yes, it freezes for up to 1 month. Note that the texture may separate slightly—just stir well after thawing in the fridge overnight.
- BBQ Sausage Recipe Oven: Smoky Depth Without the Grill - September 28, 2026
- BBQ Chicken Bowl Recipe Rice: Smoky Sweetness Over Fluffy Grains - September 28, 2026
- Beef Cutlet Recipe Ideas: Crispy Breaded Patties With Bold Seasonings - September 28, 2026