Deviled Ham Spread Recipe - The Washington Post
In her cookbook “My Vermont Table,” chef Gesine Bullock-Prado calls these Deviled Ham Sammies and describes the recipe as “part ham sandwich, part Vermont pimiento cheese spread.” We ate it as a sandwich, but also enjoyed it on crackers and scooped into lettuce leaves. Bullock-Prado recommends adding pickled red onions (see related recipe), but we tried it with thinly sliced raw ones, too, and thought either way was delicious. The spread is rich and creamy – if you want to cut that richness, consider replacing the cream cheese with Greek yogurt for a little tang.
Refrigerate for up to 4 days.
If making your own pickled onions (see related recipes), it is best to make them 24 hours in advance.
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Ingredients
measuring cupServings: 2
Directions
Time Icon Total: 20 minsStep 1
In a medium bowl, stir together the cream cheese, cheddar, mayonnaise and mustard until smooth. Add the ham and pimiento and stir to combine. Taste, then add more mustard and season with salt and pepper, if using, as needed.
Step 2
Place the pickled red onions on one slice of bread, top with half of the spread, the lettuce and a second slice of bread. Repeat with remaining ingredients. Or, serve the spread with crackers on the side.
Step 3
NOTE: You want a firm cheddar cheese for this spread. Vermont cheddar, such as Cabot Creamery Seriously Sharp, can be finely grated; other kinds of cheddar may be too soft.
Step 4
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Nutritional Facts
Per serving (1/2 cup of the spread with cream cheese)
Calories
656
Fat
38.5 g
Saturated Fat
18 g
Carbohydrates
51 g
Sodium
1404 mg
Cholesterol
120 mg
Protein
31 g
Fiber
5 g
Sugar
11 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Adapted from “My Vermont Table” by Gesine Bullock-Prado (Countryman Press, 2023).
Tested by Ann Maloney.
Published April 3, 2023
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