Underwood Deviled Ham Copycat Recipe: Nostalgic Spread With Tangy Kick

This copycat version captures the nostalgic flavor of the classic spread with a tangy kick that’s hard to resist. I’ve refined the recipe to match the original’s creamy texture and bold taste, using simple pantry staples.

The secret lies in balancing the ham’s saltiness with just the right amount of mustard and a hint of sweetness. A quick blend in the food processor ensures a smooth, spreadable consistency that’s perfect for sandwiches or crackers.

You’ll get a spread that’s rich, savory, and slightly spicy—just like the one you remember. It’s versatile enough for parties, picnics, or a quick snack.

Make a batch and keep it on hand for whenever the craving strikes.

Ingredients for Underwood Deviled Ham Copycat

Pantry staples transform into this nostalgic, tangy spread that’s impossible to resist.

The ham is non-negotiable here. Deliverance-style country ham (if you can find it) or a good Black Forest ham from the deli counter gives you that authentic salt-cured flavor. Most grocery stores carry pre-diced ham in the lunch meat section—Hormel or Boar’s Head are reliable. Avoid fresh ham; it’s too mild and lacks the preserved, concentrated taste that defines this spread.

No yellow mustard? Dijon at half the amount works but leans sharper—add an extra pinch of sugar to balance. Sweet relish can be swapped for bread-and-butter pickles (finely chopped). If you’re out of Worcestershire, soy sauce plus a drop of lemon juice mimics the depth. The cayenne is flexible—skip it for mild spread or double it for heat lovers.

This keeps for 1 week in the fridge in an airtight container. The flavors actually deepen after a day, so make it ahead if you can. Freezing isn’t ideal—mayonnaise separates—but it’s safe for 1 month if needed (stir well after thawing).

Step-by-Step Instructions for Underwood Deviled Ham Spread

This method delivers that nostalgic flavor with perfect balance of tangy, sweet, and savory in every bite.

Step 1: Dice the Ham to Ideal Consistency

Start by finely dicing the 1 lb Cooked Ham into uniform ¼-inch pieces. I prefer using a sharp chef’s knife for this—it gives you better control than a food processor, which can turn the ham into an unappetizing paste.

The key is consistency in size, so each bite has the same texture. Fully cooked ham works best here because it’s already tender and won’t release excess moisture into your spread. Spread the diced ham on a paper towel to absorb any residual juices before mixing.

Step 2: Create the Creamy Base with Mustard and Mayo

In a medium mixing bowl, combine the 0.5 cup Yellow Mustard and 0.5 cup Mayonnaise. Whisk them together until completely smooth—this creates the creamy foundation that ties everything together.

I always use full-fat mayonnaise here for the richest texture. The mustard provides that signature tang, but the mayo tempers it with a velvety finish. You’ll notice the mixture lighten slightly in color as it emulsifies, which means you’re on the right track.

Step 3: Incorporate Sweet and Tangy Elements

Add the 0.25 cup Sweet Relish, 1 tbsp White Vinegar, and 1 tsp Granulated Sugar to the bowl. Stir until the relish is evenly distributed—you should see flecks of green and red throughout the mixture.

The vinegar brightens the flavor, while the sugar balances the saltiness of the ham and mustard. If you’re using diced sweet pickles instead of relish, make sure they’re finely chopped to match the texture. This step transforms the base from simple to complex, with layers of flavor.

Step 4: Season with Spices and Umami Depth

Sprinkle in the 0.5 tsp Paprika, 0.25 tsp Garlic Powder, 0.25 tsp Onion Powder, 0.25 tsp Ground Black Pepper, 0.125 tsp Cayenne Pepper, and 1 tsp Worcestershire Sauce. Fold everything together until the spices are fully incorporated.

The paprika adds a subtle smokiness, while the garlic and onion powders deepen the savory notes. The Worcestershire sauce is the secret weapon—it amplifies the umami without overpowering. Taste here and adjust the cayenne if you prefer a milder or spicier kick.

Step 5: Chill and Let Flavors Meld

Add the diced ham to the bowl and mix until every piece is coated in the creamy sauce. Transfer the spread to an airtight container and refrigerate for at least 1 hour before serving.

This resting time allows the flavors to meld and the spread to thicken slightly. When you’re ready to serve, give it a final stir—you’ll notice the colors have deepened, and the aroma will be irresistibly tangy and savory. This spread keeps for up to 5 days in the fridge, so it’s perfect for making ahead.

Wine and Beer Pairings for This Recipe

Beer Pairings

For this tangy, savory spread, I love a crisp American lager like Budweiser or Miller High Life. The light body and mild bitterness cut through the richness while complementing the mustard’s sharpness. The carbonation cleanses your palate between bites. 🍺

Wine Options

A chilled Riesling with its slight sweetness balances the saltiness beautifully. Look for a dry or off-dry version from Washington State or Germany. The acidity mirrors the vinegar in the recipe, creating harmony in every bite.

Craft Beer Choices

For more complexity, try a Belgian witbier with citrus notes. Hoegaarden or Blue Moon add a subtle orange peel flavor that enhances the spread’s tang. The wheat base provides a creamy texture that pairs well.

Non-Alcoholic Pairings

Iced tea with a squeeze of lemon works surprisingly well. The tannins and citrus brightness echo the spread’s tangy profile. For a festive touch, try a sparkling cider with its crisp, bubbly finish.

Picnic Perfect Combos

Pack this spread with a hard apple cider for your next picnic. The sweet-tart apple flavor complements the ham’s saltiness. I prefer Angry Orchard Crisp Apple for its balanced profile. 🌟

Frequently Asked Questions