Demystifying Deviled Ham: Is It Really Just Fancy Potted Meat?

With its spreadable texture and signature spicy tang, deviled ham holds a special place in the hearts of many. But the question remains – what exactly is deviled ham? Is it just jazzed up potted meat? Or does this savory canned classic deserve to be in a category of its own?

In this article, we’ll explore the origins of deviled ham, how it’s made, and how it differs from potted meat. Read on to finally get the answers and learn if deviled ham is more than just glorified potted meat in disguise.

Tracing the History of Deviled Ham

To understand deviled ham, we first need to dive into its past. While it may seem like a modern invention, deviled ham has been around for over a century.

The term “deviled” dates back to 18th century England, when cooks would add spicy seasonings like cayenne, mustard, and black pepper to various foods like eggs, turkey, and ham – hence the devilish name.

By the late 1800s, American companies like Underwood were mass producing canned deviled ham. It became a lunchbox staple and military ration thanks to its shelf stability and savory taste.

So while the concept of spiced, spreadable ham dates back centuries, the commercial canned version we know today rose to popularity between the late 1800s and early 1900s

Inside the Can: How Deviled Ham Is Made

The process of making deviled ham is surprisingly straightforward. Here are the basic steps:

• Selection – Premium cuts of cured ham, like the hind leg, are chosen for their rich flavor.

• Grinding – The ham is fed through a grinder to break it down into a smooth, spreadable consistency.

• Mixing – Spices like mustard, black pepper, vinegar, and sugar are combined in for that signature “deviled” zing.

• Canning – The spiced ham mixture is packed into cans, sealed, and pressure cooked to sterilize.

While recipes vary between brands, those four components of quality ham, grinding, spicing, and canning are consistent across most mass produced deviled hams. The result is an intensely flavored, shelf-stable sandwich spread.

How Deviled Ham Compares to Potted Meat

With their similarities in texture and canned format, deviled ham is often lumped together with potted meat. But there are some distinct differences that set deviled ham apart:

• Ingredients – Deviled ham contains cured, smoked ham as the primary ingredient. Potted meat relies on mechanically separated meat and trimmings.

• Texture – Deviled ham has a thicker, coarse grind compared to potted meat’s smooth, pâté-like consistency.

• Flavor – Spices and seasonings give deviled ham a zesty, savory flavor profile contrasting potted meat’s mild saltiness.

• Uses – Deviled ham makes an ideal sandwich spread. Potted meat is best served simply spread on crackers.

While both are shelf-stable canned meat spreads, deviled ham boasts higher quality ingredients, inviting texture, and signature spiced flavor that elevates it above humble potted meat.

From Dubs to Delicious: Making the Most of Deviled Ham

If you’ve only known deviled ham as the contents of a dubious looking can, it’s time to give it a fresh look. Like most foods, quality and preparation impact the flavor and perception.

Here are tips for turning deviled ham into a delicious snack or sandwich:

• Seek out premium brands using high-quality ham, like Underwood for a treat.

• Spread deviled ham thickly on soft bread, biscuits, or bagels for the best texture contrast.

• Add extras like cheese, lettuce, mustard, or pickles to make a hearty sandwich.

• Pair with crackers, bread sticks, or veggies for an easy appetizer.

• Use as aunique filling for deviled eggs or stuffed mushrooms.

• Incorporate into dips, spreads, omelets, bakes, and more for a savory flavor boost.

With an open mind and some creativity, humbly canned deviled ham can shine as a seriously tasty, versatile ingredient.

Deviled Ham: More Than Just Potted Meat

So what’s the final verdict? While deviled ham may share similarities with potted meat, it deserves recognition in its own right. Thanks to selectivity with ham cuts, a signature spiced flavor profile, and versatility as a sandwich spread, deviled ham has clearly established itself as more than just jazzed up potted meat.

From a 19th century canned innovation to a beloved sandwich staple, deviled ham has earned its place at the table. With quality ingredients and imagination, this humble canned classic can continue delighting palates for another hundred years.

So don’t write off that little can of deviled ham just yet. With an elevated ingredient like ham taking center stage and some creative uses, deviled ham can be so much more than mundane potted meat. Whether on a sandwich, cracker, or stuffed mushroom, embraces its full flavor potential.