Turn your leftover ham into this classic, creamy, and tangy ham salad spread. It is quick to make and perfect for satisfying sandwiches or serving as a party appetizer.
Author:Ahazzam
Prep Time:10 min
Cook Time:0 min
Total Time:10 min
Yield:4 servings
Category:Lunch
Method:No Cook
Cuisine:American
Diet:Low Fat
Ingredients
Scale
2 cups cooked ham, finely chopped or ground
1/2 cup mayonnaise
1/4 cup sweet pickle relish, drained
2 tablespoons finely minced celery
1 tablespoon yellow mustard
1 teaspoon Dijon mustard
1/4 cup finely minced white or yellow onion
1/4 teaspoon black pepper
Pinch of salt (optional, taste first)
Instructions
Prepare the ham: If you want a very smooth, deli-style ham salad, pulse the cooked ham in a food processor until finely ground. For a more textured, old-fashioned salad, finely chop the ham by hand. Place the prepared ham in a medium mixing bowl.
Combine wet ingredients: Add the mayonnaise, sweet pickle relish, yellow mustard, and Dijon mustard to the bowl with the ham.
Add aromatics: Mix in the minced celery and minced onion.
Season: Sprinkle with black pepper. Taste the mixture before adding salt, as the ham is usually salty enough. Add a pinch of salt if needed.
Mix thoroughly: Stir all ingredients together until everything is well combined and the salad is creamy.
Chill: Cover the bowl and refrigerate the ham salad for at least 30 minutes before serving. This allows the flavors to blend together.
Serve: Use this creamy ham salad as a sandwich filling, spread it on crackers, or serve it in lettuce cups for a quick lunch or appetizer.
Notes
For the best texture, avoid over-processing the ham in the food processor; you want some texture remaining, not a paste.
This recipe is fantastic for using up leftover holiday ham, like Easter or Christmas ham.
You can make this ahead of time; it keeps well in the refrigerator for up to four days.
For a tangier flavor, substitute some of the mayonnaise with plain Greek yogurt.