Deviled Ham with Pickled Jalapeños

Spicy deviled jam, made with ham, celery, green onions, and pickled jalapeños.

  • Prep time: 10 minutes
  • Yield: Makes 4 sandwiches

Ingredients

  • 7 ounces boneless ham steak, cut into cubes (about 1 1/2 cups)
  • 1 small stalk celery, chopped
  • 1/4 cup sliced pickled jalapenos
  • 1/4 mayonnaise
  • 4 teaspoons chopped green onions
  • 1/4 teaspoon ground cumin
  • 8 slices white sandwich bread, crusts removed
  • 1 1/2 cups thinly sliced iceberg or butter lettuce

Method

1 Process the ham in a food processor, until finely ground but not a paste. Remove from processor to a bowl. Process the celery and the pickled jalapeños and add them to the bowl with the ham.

2 Fold in the mayonnaise and cumin. Stir in the chopped green onions.

3 Make sandwiches with the bread and sliced lettuce. Slice the sandwiches on the diagonal to serve.

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Comments

  1. Ann

    I am now CRAVING a ham salad sandwich! I ate these as a kid, too and sometimes buy a chunk of ham just to grind it up in my old metal clamp-on grinder I inherited from my nana. Mayonnaise and a bit of dried mustard mixed in. Mmmmm. Love, ann

  2. Lesley S

    This sounds delicious! Ham salad is one of my favorite holiday leftover treats. My mom always adds a little horseradish to hers which gives it such a nice kick. I imagine the jalapenos would do the same. I think this will be our dinner tonight!

  3. Bruce Farr

    Elise: Your delightful-looking deviled ham sandwich reminded me that, when I was a kid, ham salad was one of our staples. I learned to make it myself, securing a heavy old hand-crank grinder on the edge of the kitchen table and “processing” away. If I had a dollar for every one of those sandwiches I consumed then, I could now retire!

  4. Candy C.

    Love, love, love ham salad sandwiches! I usually just add pickle relish and mayo but my hubby would really like the addition of the jalapenos and cumin!

  5. Becky

    YUM! This is an old favorite of mine, too. Why did Ham Salad (or Deviled Ham) go out of style? I think it is still a Southern (or Midwest) thing, we used to serve it in a restaurant I worked in in Kentucky, and my Mom and Grandma and I would find it in Publix stores in Florida. But while I lived in California for 20 years it was completely unheard of.

  6. Mila Bassett@MilasMilieu.com

    This is a great looking sandwich. I’ve never had a ham sandwich before, but want to make this. Changing the subject a bit– why no crusts on the bread? Where did this tradition come from? I’ve been fighting my kids’ obsession with no-crust sandwiches. I don’t find the crust tasting any different than the rest of the bread. Is it for esthetics? To make it fit better in the sandwich box?

    • Elise

      Hi Mila, great question! It could be a texture thing. Or that spreads like this are traditional on little tea sandwiches, that barely qualify as sandwiches. There is something delicate and lovely about skipping the crust with this recipe.

  7. Shan

    I never thought to zap the meat in the cuisinart, but it really does make all the difference. The jalapenos were a nice twist. As usual another terrific recipe. I had a Snoopy lunchbox with a thermos with a glass interior. Broke that thermos while running to the lunch tables. Tripped on a tree root. Poured glass milk into my cup. 1972. I got a Holly Hobby Lunch box after that. Not the same