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No Cooking Recipe. Remember those little cans with the white wrapper called Deviled Ham? Here's my version of CLASSIC DEVILED HAM SPREAD Great for Sandwiches or Summer Salad.
#catherinesplates #sandwich #hamburger
Recipe: https://catherinesplates.com/classic-deviled-ham-spread/
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0:00
Welcome back everyone to Katherine's
0:02
Plates. Today we are going to reminisce
0:04
back to the 1980s. Now this might have
0:06
come out before then, but when I was
0:09
growing up in the 1980s as a teenager, I
0:12
would eat this right here. Deled ham
0:16
spread. Do y'all remember this little
0:18
can, white wrapper on it? Mhm. We're
0:22
going to take this and we're going to
0:25
make a separate recipe. It's not a
0:28
copycat recipe, per se, but we are going
0:31
to create a devild ham spread. And we're
0:34
not going to use this can right here,
0:35
but we are going to compare it at the
0:37
end to this and see if I remember the
0:41
flavor of this, okay? Because I'm really
0:45
excited to even try this one here. But
0:47
we're going to make our own version.
0:49
Now, the develed and the deled ham
0:51
spread, that just means spicy. So,
0:53
there's seasonings and stuff in there
0:55
that give it a little kick. Now, with
0:58
this develed ham, it is a ham cured with
1:01
water, salt, brown sugar, and sodium
1:06
nitrite. And then it's got seasoning in
1:08
there, which they consider is a mustard,
1:10
flour, spices, and turmeric. So, yeah,
1:14
we're not going to create this just as
1:16
is, but we're going to do things a
1:17
little different.
1:19
And the first thing you want to do is
1:21
have a good ham.
1:23
And really when I say good, I just mean
1:25
anything that's not from your deli
1:28
that's pre-sliced, you know, in those
1:31
already containers. Okay? I mean a ham
1:35
that's already smoked. Now, mine's a
1:38
hickory smoked. You can do the brown
1:39
sugar smoked or anything like that. You
1:42
can use your leftover ham from the
1:46
holidays. you know, bring this recipe
1:47
out and do that. Now, this is a sliced
1:51
ham, which is totally fine. It'll still
1:53
work for what we want it to do. And
1:56
you're going to want about 1 and 12 lbs
1:59
of ham. So, we're going to go ahead and
2:01
get that chopped up. And then we'll go
2:03
over the other stuff. So, I've measured
2:05
out 1 and 12 lbs out of that package,
2:08
and I'm just going to chop it up to
2:11
manageable pieces.
2:15
And then we'll take it over to the food
2:17
processor on the other counter there.
2:20
And we'll really blend this up.
2:25
But I want it to fit into the processor
2:27
there. And since this is already like
2:30
sliced,
2:32
I don't have to do any more chopping
2:33
than this right here since that's what
2:34
we got right here. I'm going to leave
2:36
the skin on because it is not a thick
2:38
skin and it looks like flavor anyway. So
2:41
I'm going to keep that skin on. I think
2:44
we're going to have to just give that a
2:46
try and make sure that our ham tastes
2:50
good.
2:54
Yeah. If you've never had the Kentucky
2:57
legend ham, need to try it.
3:01
All right, let's take this over to the
3:03
food processor and we'll add that.
3:09
Now, you can judge this recipe. What?
3:12
That's what's great about recipes. Now,
3:14
if you want to double up on this and do
3:15
the whole ham that I got over there,
3:17
that's totally fine.
3:20
I'm going to do this in batches, I
3:23
think, to get a good consistency on the
3:25
ham.
3:29
All right. Now, what we're going to do
3:30
is pulse it until we get a nice smooth
3:33
consistency with the ham.
3:37
Now, that's a pulse. And you can just
3:39
push down and come up.
3:42
and we'll keep going.
3:46
That's what we're looking for right
3:47
there. Now, I'm going to put this into a
3:49
mixing bowl and then I'm pulsing up the
3:51
rest of the ham. I've placed the mixture
3:54
into a large mixing bowl. Now, I'm going
3:57
to look through it and make sure there's
3:58
not any big pieces. And if there are,
4:00
I'll put them back into the processor to
4:04
finish processing with the rest of the
4:06
ham.
4:09
So, I'm just going to go through.
4:10
Doesn't that look nice? Look at that.
4:12
That's what you want. Nice even
4:14
consistency. It'll make a nice spread.
4:18
All right. I'm going to come back with
4:19
the second batch.
4:22
There it is. We'll add that in.
4:28
This will be great because you can keep
4:30
this in your refrigerator for about 5
4:32
days.
4:35
Now, hang on to your processor here.
4:39
I'm going to move the ham off to the
4:41
side and we're going to talk about the
4:42
filler.
4:46
Now, when you talk about the filler,
4:48
this is not what is in the can, okay?
4:53
But if you look online for deled ham
4:56
spreads and that they do use fillers as
5:00
celery or bell peppers or even the sweet
5:04
peppers, which I'm going to be using cuz
5:05
I had those in my refrigerator, and some
5:08
onion. Now, I'm using the green onion
5:11
right here.
5:13
I had some in the refrigerator and it
5:15
adds a nice little zing to the dish and
5:18
the celery is going to add a nice little
5:19
zing to it. Nice crispness. you know,
5:22
we're going to bulk it up is what it's
5:23
going to do and give you more bang for
5:26
your buck with this recipe. So, what I'm
5:29
going to do is just take my bowl of the
5:32
food processor here.
5:35
Now, I've already washed off my celery.
5:39
Look at that. Ain't that pretty? I'm
5:40
just put it in.
5:43
And then I'm going to put in the green
5:45
onion.
5:48
Those in there. I'm going to take off
5:50
the tops of these sweet peppers.
5:56
Generally, sweet peppers don't have a
5:58
lot of seeds in them, but I'm going to
6:00
pop out just that little seed pocket
6:03
right there.
6:05
And I'm going to keep everything intact.
6:08
And then I'll just chop it up to get it
6:10
into the food processor.
6:13
Just like that. So, you can put whatever
6:16
you want in there to bulk up your dish.
6:18
And then we're going to take it over
6:20
there and process it
6:24
just like we did the ham. Here we go.
6:31
All right, let's go. Depending on the
6:35
texture that you want of your vegetables
6:37
is how long you'll pulse it. If you want
6:39
like dices, you can pretty much just do
6:42
that on a cutting board. But if you want
6:43
to mince it really well and have it just
6:45
incorporated into the ham, then you can
6:47
just pulse it right here. The food
6:48
processor.
6:52
Oh yeah, look at that.
6:55
All right, let's add that into the ham.
7:00
Look at that. Wee. Look at that.
7:05
We're definitely going to take that
7:06
deled ham and make it better.
7:10
What's also not in
7:13
the can is mayonnaise.
7:17
And these days when you're making any
7:19
kind of summer salad, which is what I
7:21
call this, a summer salad, because
7:23
there's no cooking involved, you know,
7:25
it's light, it's fresh, and you know, it
7:28
goes a long way, right? And so, we're
7:31
going to add in some mayonnaise. And I'm
7:34
using the olive oil mayonnaise dressing.
7:38
It'll definitely give it a nice flavor.
7:40
Smooth consistency.
7:43
Look at that.
7:44
So, I'm gonna add in a quarter cup. I'm
7:47
using an eighth of a cup right here.
7:50
I'll go in two times.
7:54
There we go. We're going to add in a
7:58
little drizzle of wishes sauce. I'm
8:00
going with it, you guys.
8:03
Just a little tweak there. Boom. That's
8:06
it. And you can adjust any of this that
8:09
you want. I put about a teaspoon into
8:10
the wishes because I'm not really sure
8:12
of that flavor yet. But I do like a good
8:14
wishes. And do y'all remember back in
8:16
the 1980s, maybe all the way to the
8:18
1970s? I'm not sure. But the the wishes
8:21
bottle came with that paper over it like
8:23
this. Still does. And then you would
8:26
just twist off the top of that paper and
8:29
then your bottle is like this. I
8:31
remember that all the way back knowing
8:33
that.
8:35
Oh my goodness. I love these things that
8:36
take me back. Right.
8:40
Gray pupan dijon mustard. We're going to
8:42
put in about a tablespoon. Woo. There we
8:45
go. Cuz I already got some dribbled in
8:47
there. We're going to add in some
8:48
seasonings.
8:50
I'm going to start with some Can y'all
8:53
see that? There we go. Parsley.
8:56
Just some dried parsley. We're going to
8:57
shake some in right on top of that
8:59
mustard.
9:01
Yeah.
9:05
And then I am going to go in with a
9:06
little bit of turmeric because it was in
9:09
the canned ingredients and I'm not sure
9:12
if it was for the color or for the
9:14
flavor. If y'all know, let me know. But
9:17
I'm going to put a little bit in. There
9:18
we go. Just a few pats of that in there.
9:22
And then I'm definitely going to put in
9:23
some smoked paprika. That'll give it a
9:26
little kick.
9:31
Then we have some black pepper that I'm
9:33
going to add.
9:35
The only thing I'm not Woo, that came
9:37
out a little quick. The only thing I'm
9:38
not going to add is salt because that
9:40
ham has enough sodium in it. And if you
9:42
can find ham that has like 25% low
9:46
sodium, you can do that also. All right,
9:49
let's take a spatula here, the one I've
9:51
been using, and we're going to mix this
9:53
all together. And if you feel like you
9:55
need it more creamy and you can add more
9:57
mayonnaise to it, you know, this is
10:00
where you can make your adjustments.
10:03
Just keep going in at it. Remember, it's
10:05
going to be almost like a pate. It's
10:08
just a spread.
10:10
And if you want your ham more chunkier,
10:13
you can just dice it up. But this is
10:16
supposed to reminisce.
10:19
I feel like I'm might need a little bit
10:21
more mayonnaise to kind of pull it all
10:23
together.
10:25
Just another like tablespoon of
10:27
mayonnaise. That should do it. Remember,
10:31
we're going to compare this to the can.
10:34
I haven't tried the can in like forever.
10:36
So, I'm really excited to try the can
10:39
and then try this one and see
10:42
how close we are to it. And then we can
10:45
also see if we need to adjust any
10:46
seasonings or anything like that. All
10:49
right, you guys. There we go. I'm going
10:51
to put this in a serving bowl and then
10:53
we're going to compare it side by side.
10:57
Okay, you can see how much that made.
10:59
Look at that beautiful, beautiful ham
11:03
salad
11:05
or deileled ham spread.
11:08
Let's open up the can. All right. Now,
11:10
the can is 4.25 oz size and I spent $243
11:16
to buy this can at Walmart. And so, the
11:20
ham, the Kentucky Legend ham was 22
11:23
pounds of ham and it was $13.95.
11:29
Okay, so that was the comparison, but
11:31
look at what you get right here. Okay,
11:33
and look what you get right here.
11:37
Let's pop this thing open. Y'all ready?
11:41
Y'all ready for that big reveal?
11:46
Oh, yeah. I definitely remember that
11:48
stuff right on the top, right? Let's get
11:52
a spoon. H.
11:56
Wow.
11:58
H. Okay. Can y'all see in there?
12:03
A lot of it is the the gel on the top
12:08
from the fat.
12:10
You can see that. Okay. So, I'm going to
12:13
Woo, man.
12:17
All right.
12:19
I'll take a little taste of that. Let me
12:21
smell this because
12:25
Wow. Yep. That takes me back to
12:28
spreading this on a piece of white bread
12:31
and then putting another piece on top of
12:33
it, putting in a little baggie, taking
12:34
it to school, and having all my friends,
12:37
you know, want to give me half of their
12:39
lunch for this sandwich right here.
12:43
All right, let's give this a try.
12:53
It's definitely salty and I remember the
12:56
texture of it. I remember I you guys I
12:59
do remember that. Who remembers this?
13:01
Who still has this? And do y'all
13:03
remember the roast beef one and also
13:06
they had a chicken one also? But my
13:09
favorite was the devil ham. Grab another
13:11
spoon.
13:14
Y'all, there actually is some little
13:16
heat to that, little spice to it. So,
13:19
I'm picking up on that for sure. All
13:21
right, let me give a taste to the one I
13:25
made. my devil ham recipe.
13:30
Let's go in for a bite.
13:38
That is good. There's a freshness to it
13:43
from those peppers, celery, and the
13:45
onions. I love the consistency of the
13:48
ham just taken down to that grind right
13:51
here. That pate.
13:53
That is really good. I love that. And
13:56
the just the right amount of mayonnaise.
13:59
You can make sandwiches out of that. You
14:01
can put this on crackers.
14:03
Yeah. Spread it on some vegetables.
14:06
Whatever you want to do this summer.
14:07
It's definitely the perfect summer side,
14:10
right? All right. Which one you guys?
14:13
That one or this one here?
14:17
For more bang for your buck. This one
14:19
right here. And you can bulk it up as
14:21
much as you want. And this is really
14:23
delicious.
14:25
But I definitely remember the flavor and
14:28
the texture consistency of this one here
14:31
for sure. All right, but I'm definitely
14:33
going with that one. It's more
14:34
healthier. All right, you guys, let me
14:36
know what you think. Thank you so much
14:38
for coming and stopping by and enjoying
14:40
my deled ham video today. Give me a
14:43
thumbs up. Make sure you hype. Make sure
14:45
you share. Make sure if you're new to
14:47
the channel, you hit that subscribe
14:48
button down below and that bell
14:49
notification. That way, you'll always
14:50
know when shows like this one here are
14:53
posted. I'll see y'all on the next
14:55
episode. Bye.
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