Most of the time, people buy canned goods because they are cheaper and last longer. However, canned meat products aren’t always good. Some of them are scary enough to make a grown man shudder. I know this because I am that grown man.
I decided to try different kinds of canned meat from different stores to see which ones taste the most like meat and make the best sandwiches. I taste-tested the meat by itself and then with a piece of plain white bread. Libby’s corned beef, StarKist tuna, Underwood deviled ham, Armour potted meat, Hormel chicken breast, and Spam were the foods I used for this test.
Here is how each canned meat product fared, ranked in order of my least favorite to my favorite. Advertisement.
Deviled ham holds a special place in the hearts and lunchboxes of many who grew up enjoying this zesty, spreadable canned meat With its familiar tang and creamy texture, deviled ham seems reminiscent of potted meat But is deviled ham just jazzed up potted meat in disguise?
This peculiar canned classic has perplexed eaters for ages. Unwrap the mystery as we explore the origins, ingredients, and unique traits that set deviled ham apart from its canned meat cousins.
A “Devilish” History
While it may seem like a modern invention, deviled ham has been around for over 130 years The term “deviled” dates back to 18th century England, when cooks would add fiery spices and seasonings like mustard, cayenne, and black pepper to various dishes like eggs, turkey, ham, and lobster.
By the late 1800s, American companies like Underwood were mass producing canned “deviled” ham for households and soldiers. Its tangy flavor, spreadable texture, and shelf stability made deviled ham a lunchbox and military ration staple.
So while the concept of spicy, spreadable ham dates back centuries, the recognizable canned version rose to popularity between the late 1800s and early 1900s.
Inside the Can: How Deviled Ham is Made
The process behind mass produced deviled ham is surprisingly simple:
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Quality ham cuts, like the hind leg, are chosen for their rich, smoky flavor.
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The ham is ground into a smooth, spreadable texture.
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Spices and seasonings like mustard, vinegar, sugar, and cayenne are mixed in to give that signature zing.
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The ham paste is packed into cans, sealed, and pressure cooked to sterilize.
While recipes vary between brands, those core components of real ham, grinding, seasoning, and canning lend deviled ham its recognizable tangy, spreadable qualities.
How Deviled Ham Stacks Up to Potted Meat
With their similarities as shelf-stable canned spreads, deviled ham is often associated with potted meat. However, some key differences set it apart:
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Ingredients: Deviled ham contains cured, smoked ham. Potted meat relies on mechanically separated meat and trimmings.
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Texture: Deviled ham has a thick, coarse grind. Potted meat is smooth like pâté.
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Flavor: Spices give deviled ham a zesty, nuanced taste. Potted meat is mild and salty.
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Uses: Deviled ham makes an ideal sandwich spread. Potted meat is best simply spread on crackers.
While both are canned meat spreads, deviled ham boasts a step up in quality, seasoning, texture, and versatility that distinguishes it from humble potted meat.
Elevating Deviled Ham from Dubious to Delicious
If your only impression of deviled ham comes from the can’s less-than-appealing appearance, it deserves a re-evaluation. With the right brand and preparation, deviled ham can be downright delicious.
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Seek out premium brands like Underwood that use high-quality ham.
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Spread it generously on soft breads like biscuits for ideal texture contrast.
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Make a hearty sandwich with cheese, lettuce, mustard, or pickles.
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Enjoy deviled ham on crackers, in stuffed mushrooms, or in unique dips.
With an open mind and some creativity, the humble deviled ham can shine as a seriously tasty, versatile ingredient rather than bland potted meat.
The Verdict: More Than “Potted”
While deviled ham shares some properties with potted meats, it deserves to be in a class of its own. Carefully selected ham cuts, signature spicy seasoning, and versatility as a sandwich spread set deviled ham apart from other canned meat spreads.
From 19th century wartime ration to beloved lunchbox sandwich filler, deviled ham has earned its place at the table. With quality ingredients and creative uses, this humble canned classic can continue delighting palates for another hundred years, far beyond its dubious potted meat predecessors.
So don’t dismiss deviled ham just yet. With real ham as the star ingredient and an open mind, deviled ham’s full flavor and spreading appeal shines through. In your lunchbox or appetizer platter, embrace deviled ham for the spicy, spreadable treat it truly is.
In my opinion, the deviled ham wasn’t bad with a piece of bread.
The bread went a long way in helping with the texture of the meat. I could see why someone would buy it, but it still tasted like something that came from a can.
On bread, the chicken breast needed a condiment or sauce.
Eating the chicken with bread was a similarly bland experience. The lack of flavor in the chicken wasnt helped by the dryness of the bread. With a microwave, salt, and some ranch, I probably would have had a much better experience. Advertisement.
Underwood Deviled Meat Spreads – WHAT ARE WE EATING?? – The Wolfe Pit
FAQ
What kind of meat is deviled ham?
What kind of meat is potted meat?
Why is it called deviled meat?
What is the difference between spam and deviled ham?