Easy Ham Salad Recipe
Wondering what to do with leftover holiday ham? My yummy ham salad recipe is the answer! Made with a combination of chopped ham folded together with the perfect amount of mayonnaise, crisp celery, sweet pickle relish, and Dijon mustard, it’s the ideal balance of savory, creamy, and tangy! Enjoy it in sandwiches, wraps, or as a tasty dip!
Ham: I typically use leftover homemade ham, but you could even use a ham steak. Mayonnaise: The creamy backbone that binds the ingredients together. You can use your favorite store-bought or homemade mayonnaise. Celery: Adds a refreshing crunch and a subtle earthy note. Feel free to add a little diced onion too if you like. Sweet Pickle Relish: Provides a hint of sweetness and tanginess. You can use chopped sweet gherkins if you don’t have any sweet relish on hand. Dijon Mustard: Contributes a sophisticated, slightly spicy element. Yellow mustard offers a milder alternative if you prefer. Black Pepper: Adds a hint of warmth and depth that brings the flavors together.
This classic leftover ham salad recipe requires no cooking! The entire dish comes together in no time. Similar to making chicken salad or tuna salad, all you have to do is chop, mix, and serve! First, add the chunks of ham to a food processor and then pulse it a few times until the ham is finely chopped but not pureed. It should still have some texture. You can also finely dice the ham by hand with a sharp knife. Next, put the chopped ham in a large bowl along with the mayonnaise, celery, sweet pickle relish, Dijon mustard, and black pepper. Then stir everything together until well combined. Now, taste the ham mixture and add more salt and pepper if needed. At this point, you can also add more relish, mustard, or mayo to suit your taste. Once made, put the ham salad into an airtight container and refrigerate it for at least an hour. This gives the flavors plenty of time to meld. Then you can make sandwiches with it, serve it with crackers, or add a scoop to a green salad.
Storage
Store your ham salad in the refrigerator in an airtight container for up to 3 days. If using it for sandwiches, make them just before consuming to prevent the bread from becoming overly soggy.
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