Total Time
1hr 10mins
Prep 35 mins
Cook 35 mins

I love Deviled Ham and hadn't had any since I was a kid when my Mom would open the stuff in the small white paper can. I came across this recipe and just loved it. It brought back fond memories! Cooks' notes: • Celery can be cut 6 hours ahead and chilled, wrapped tightly in plastic wrap. • Deviled ham can be made 1 day ahead and chilled, covered. Also good served with crackers.

Ingredients Nutrition


  1. Trim a thin strip down length of rounded side of each celery rib to form a flat bottom, then rest celery on flat bottom. Cut away curved edges with a large knife to form flat-sided pieces of celery, discarding trimmings.
  2. Diagonally cut celery into 32 (1 1/4-inch) lengths.
  3. Pulse half of ham in a food processor until finely chopped, then mince remaining ham with a sharp large knife.
  4. Stir together finely chopped and minced ham with remaining ingredients and pepper to taste in a bowl, then mound 1 teaspoon of filling onto each piece of celery.
Most Helpful

This brought back memories from my childhood. I used a can of diced ham and used about 2 T of parsley and 2 T of diced celery leaves. DH and I split this for our lunch. Very good with celery and crackers.

MsSally December 18, 2007

The deviled ham is great on the crisp celery and was a good addition to our Super Bowl snacks.

Ms B. February 27, 2007