Old-Fashioned Ham Salad
One of the best things about having a ham for the holidays is the leftovers. What better way to use the leftover holiday ham than in this quick and easy recipe. You won't be disappointed.
Prep Time5 mins
Total Time5 mins
Course: Appetizer, Brunch, Easter
Servings: 6 servings
- 2 cups (12-ounces) leftover ham, cut into cubes (See Tip 1)
- ½ cup (4-ounces) mayonnaise
- 1 Tablespoon (0.6-ounces) Dijon mustard (See Tip 2)
- ¼ teaspoon freshly ground black pepper
- 1 cup (4.5-ounces) finely diced celery, 2 to 3 stalks
- ¼ cup (1.5-ounces) finely minced sweet onion
- ¼ cup (3.5-ounces) sweet pickle relish (See Tip 3)
- 2 hard-boiled eggs, chopped
Add ham to the food processor fitted with steel blade. Pulse-process for 6 to 7 times or until finely chopped.
Add mayonnaise, Dijon mustard, and pepper to the food processor. Pulse-process three times to blend.
Add celery, onions, and sweet pickle relish to the food processor. Pulse-process four times to blend.
Add the chopped hard-boiled eggs to the food processor. Pulse-process three times to blend.
Transfer ham salad to an air-tight container. Refrigerate for several hours to allow the flavors to blend together.
Serve on crackers, toast, bread, slider buns, etc.
Yield: 6 servings.
- I used leftover holiday ham in this recipe. You could also use deli ham.
- You could substitute yellow mustard or honey Dijon mustard for the Dijon mustard in this recipe.
- Feel free to substitute dill pickle relish for the sweet pickle relish.
Calories: 286kcal | Carbohydrates: 5g | Protein: 13g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 99mg | Sodium: 817mg | Potassium: 219mg | Fiber: 1g | Sugar: 4g | Vitamin A: 301IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg