Ham Salad

A collage of recipe photos that use leftover ham.

A vintage recipe that deserves some fresh attention, Ham Salad is a genius way to turn leftover ham into fabulous lunches, snacks, and picnic-ready eats.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 5

Total Time 15

Servings servings (1/2 cup each)

Calories 257kcal

Author Meggan Hill

Ingredients

3 cups cooked ham about 1 pound, coarsely chopped (see note 1)
1 cup mayonnaise (see note 3)
1 tablespoon Dijon Mustard or yellow mustard
1 tablespoon minced celery
1 tablespoon minced onion
1 tablespoon sweet pickle relish (see note 2)
Salt and freshly ground black pepper to taste
Bread or crackers, for serving

Instructions

To a food processor fit with the blade attachment, add ham. Pulse until finely chopped (similar texture to bacon bits). Or, finely chop ham by hand.
In a large bowl, add processed ham, mayonnaise, Dijon mustard, celery, onion, and relish and stir to combine. Season ham mixture to taste with salt and freshly ground black pepper. Serve with bread or crackers.

Notes

Ham: This recipe is perfect for leftover baked ham, but you can substitute any cooked ham.
Sweet pickle relish: Or substitute dill relish or minced dill pickles if you prefer that flavor.
Mayonnaise: This recipe is heavy on the mayonnaise. Start with 1/2 cup if you prefer and add more to taste.
Yield: This recipe makes about 4 cups of Ham salad, enough for 8 sandwiches, 1/2 cup salad per sandwich.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition