Found this tucked inside a 1962 cookbook at an estate sale and my husband said it reminded him of summers at his grandma's house.

This oven baked 4-ingredient old fashioned deviled ham bake is the kind of simple, thrifty dish you’d expect to find scribbled on an index card and tucked inside a 1962 church cookbook. It’s salty, creamy, and a little tangy, with a browned, bubbly top that feels like summers at Grandma’s house when the oven was always going and nobody worried if dinner came out of a foil-lined pan. You stir everything together in one bowl, spread it on a sheet, and bake until it’s hot and golden—perfect for busy weeknights, game days, or when you just want that cozy, old-fashioned flavor without a lot of fuss.

Serve this deviled ham bake hot, scooped right from the foil-lined pan with a sturdy spatula. It’s wonderful piled onto buttered toast, soft sandwich rolls, or split biscuits for an easy supper. For a simple, old-school plate, add sliced tomatoes, dill pickles, and potato chips or a scoop of macaroni salad. If you want to round it out a bit more, pair it with a green salad, coleslaw, or steamed green beans. Leftovers make great next-day sandwiches or can be reheated and used as a warm dip with crackers and celery sticks.

Servings: 6

2 cans (4.25 ounces each) deviled ham spread

Preheat your oven to 375°F (190°C). Line a small rimmed baking sheet or a 9x9-inch pan with aluminum foil, letting the foil hang over the edges for easy lifting and cleanup.

In a medium mixing bowl, add the softened cream cheese. Mash it with a fork or spatula until smooth so it’s easier to blend with the other ingredients.

Add the deviled ham spread and drained sweet pickle relish to the bowl with the cream cheese. Stir everything together until the mixture is evenly combined and creamy, making sure there are no big streaks of plain cream cheese.

Stir in 1/2 cup of the shredded sharp cheddar cheese, folding it through the deviled ham mixture so the cheese is spread throughout.

Scrape the deviled ham mixture onto the foil-lined baking sheet or pan. Use a spatula to spread it into an even layer about 1/2 to 3/4 inch thick, pressing it gently into the corners. A thinner layer will give you more browned, bubbly edges, just like those old-fashioned bakes.

Sprinkle the remaining 1/2 cup shredded cheddar evenly over the top of the mixture, covering as much of the surface as you can so it browns nicely.

Place the pan on the middle rack of the preheated oven and bake for 18 to 22 minutes, or until the top is bubbly, the cheese is melted and lightly browned, and the edges are starting to crisp.

For an extra browned top, you can switch the oven to broil for 1 to 2 minutes at the end of baking. Watch very closely so it doesn’t burn—once the cheese is deep golden and a little blistered, remove the pan from the oven.

Let the deviled ham bake rest on the counter for about 5 minutes to set slightly. Then use a fork or spatula to lift out portions from the foil-lined pan and serve hot on toast, rolls, or crackers.

For a milder flavor, use regular ham spread instead of deviled ham, or mix half deviled ham and half finely chopped baked ham. If you don’t care for sweet relish, swap in dill relish or finely chopped dill pickles for a more tangy, less sweet bite. You can also add 1 to 2 tablespoons of mayonnaise for a looser, creamier texture, or a teaspoon of yellow mustard for extra old-fashioned zip. For a little crunch, sprinkle crushed buttery crackers or plain potato chips over the top with the cheese before baking. To make this friendlier for picky eaters, skip the relish and serve it plain, offering pickles on the side. This mixture can also be spread onto split hamburger buns and baked open-faced for deviled ham melts, or spooned into hollowed-out dinner rolls for warm, stuffed rolls. Food safety tips: Keep the deviled ham and cream cheese refrigerated until you’re ready to mix, and don’t leave the baked dish at room temperature for more than 2 hours. Store leftovers in an airtight container in the refrigerator and use within 3 to 4 days. Reheat in a 325°F (165°C) oven until hot in the center, or warm gently in the microwave until steaming. Discard any leftovers that have an off smell, color, or texture.