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Remember Underwood Deviled Ham? You know, the one that comes in a can wrapped in the white paper? This easy copycat recipe takes home the classic taste of Underwood Deviled Ham – but it tastes better because it’s fresh! It requires just a few basic ingredients, and takes only 5 minutes to put together!
If you make this Underwood Deviled Ham Copycat Recipe, please drop a comment below! I’d LOVE to know what you think! Or take a picture and share it on Instagram by tagging @dwellbymichelle so I can repost it on my stories!
Easy Underwood Deviled Ham Copycat Recipe
DWELL by Michelle
Remember Underwood Deviled Ham? You know, the one that comes in a can wrapped in the iconic white paper? This easy copycat recipe takes home the classic taste of Underwood Deviled Ham – but it tastes better because it's fresh! It requires just a few basic ingredients, and takes only 5 minutes to put together!
Oh my gosh I am so happy we tried this recipe!!!!!
We used all of what the recipe called for except salt and pepper – It tastes heavenly!
We used the small blade that comes with the KitchenAid meat grinder.
Incredibly easy!
Thanks for the great recipe!
I know people will love this, but it’s missing something important. The real deviled ham has brown sugar in it. Your recipe is great, and it gets five stars even though it’s different.
Thanks for this recipe. It is closer than most when it comes to recreating Underwood Deviled Ham. However, in my opinion, it needs a few tweaks to get closer to what I remember, though honestly, those memories are over 30 years old now, so who knows if they are accurate? lol Since I am retired and living overseas, I can’t get it, so end up making my own from my own cured ham.
The main tweak is to get the proper consistency. You will need to pulse the ham in a food processor. You want a very fine texture, but not a paste. Mix all the ingredients except for the mayo and pulse it until it’s the right fine texture, then pour it into a bowl and add the mayo and combine. The way the recipe reads it is basically just a tweaked ham salad and not a spread. I don’t add salt or pepper since my ham cure has plenty of both, and the cloves and molasses from the ham cure adds a depth to the final product that I like a lot.
Secondly, I like a bit more ‘devil’ in it, so double the hot sauce (I use Tabasco since I can get it here) and add 1/2 teaspoon cayenne pepper too. Be sure to let this rest in the fridge to get the spices to blend.
I love this on homemade toasted bread, with a bit more mayo and my homemade dill chips. Brings back fond memories of my youth.
Again, thanks for the recipe and I hope you find this helpful.
Awesome recipe! We only had Honey Dijon the second time we made it and it was SO good! Almost like in the can!
Oh my gosh I am so happy we tried this recipe!!!!!
We used all of what the recipe called for except salt and pepper – It tastes heavenly!
We used the small blade that comes with the KitchenAid meat grinder.
Incredibly easy!
Thanks for the great recipe!
Hi Jayne! Thank you for sharing how it turned out for you. I’m glad you loved it!
I know people will love this, but it’s missing something important. The real deviled ham has brown sugar in it. Your recipe is great, and it gets five stars even though it’s different.
Thank you for your feedback, Bill! 🙂
This was easy to follow and the taste is definitely the closest to the real thing of all the recipes I’ve tried! Thanks!
Really enjoyed this, reminded me of when I was a kid again eating this after school!
Thanks for this recipe. It is closer than most when it comes to recreating Underwood Deviled Ham. However, in my opinion, it needs a few tweaks to get closer to what I remember, though honestly, those memories are over 30 years old now, so who knows if they are accurate? lol Since I am retired and living overseas, I can’t get it, so end up making my own from my own cured ham.
The main tweak is to get the proper consistency. You will need to pulse the ham in a food processor. You want a very fine texture, but not a paste. Mix all the ingredients except for the mayo and pulse it until it’s the right fine texture, then pour it into a bowl and add the mayo and combine. The way the recipe reads it is basically just a tweaked ham salad and not a spread. I don’t add salt or pepper since my ham cure has plenty of both, and the cloves and molasses from the ham cure adds a depth to the final product that I like a lot.
Secondly, I like a bit more ‘devil’ in it, so double the hot sauce (I use Tabasco since I can get it here) and add 1/2 teaspoon cayenne pepper too. Be sure to let this rest in the fridge to get the spices to blend.
I love this on homemade toasted bread, with a bit more mayo and my homemade dill chips. Brings back fond memories of my youth.
Again, thanks for the recipe and I hope you find this helpful.
Best Regards,
KBT
Hi KBT! Thank you so much for your feedback and I’m glad you enjoyed this recipe!
So delicious! It tastes like how my grandma used to make them!