Deviled Ham and Caper Canapes

"A yummy tidbit to offer at your next party."
photo by Ms B. photo by Ms B.
photo by Ms B.
Ready In:
24 canapes


  • 1 (5 ounce) can deviled ham, broken up with fork
  • 1 teaspoon dry mustard
  • 1 teaspoon Dijon mustard
  • 2 tablespoons mayonnaise
  • 1 tablespoon drained capers, chopped
  • 1 pinch cayenne
  • 24 slices white bread or 24 slices whole wheat bread, toasted lightly, 1 1/2 inch rounds


  • Combine ham, mustards, mayonnaise, capers and cayenne and stir until combined well.
  • Preheat broiler.
  • Spread 1 tsp on each toast round, mounding it and broil canapés on a jelly-roll pan, about 4 inches from heat, for 2-4 minutes, or until puffed and golden.

Questions & Replies

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  1. I used canned, but not deviled ham to prepare this canapé, as I don't care for the flavor of deviled ham. I also reduced the amount of mayo by half, as it would have been far too liquidy for my taste. I love the combo of ham, mayo and mustard, adding the salty capers was perfect. I spread this on little rounds of multi-whole-grain bread and thoroughly enjoyed the snack.


<style>body { background: url(""); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
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