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Deviled Ham Spread

By Paula Deen


Recipe from Cooking with Paula Deen magazine.

Difficulty: Easy

Servings: 8-10


  • 4 oz Country Ham, chopped
  • 4 oz Hickory-smoked deli ham, chopped
  • 4 oz (each) cream cheese, softened
  • 1/3 cup mayonnaise
  • 2 TBSP green onions, chopped
  • 1 TBSP whole-grain mustard, plus more to serve
  • 1 TBSP capers, plus more to serve
  • 2 TSP shallots, minced
  • 2 TSP Hot sauce
  • 1 TSP ground black pepper
  • 1 TSP Worcestershire sauce
  • Toasted bread rounds , to serve
  • pickled okra, to serve


In the work bowl of a food processor, pulse all ham until almost smooth. Add cream cheese, mayonnaise, green onion, mustard, capers, shallot, hot sauce, pepper, and Worcestershire; pulse until smooth. Cover and refrigerate for at least 2 hours before serving or up to 3 days. Serve with bread, okra, and mustard. Garnish with capers and green onion, if desired.