This is such an easy recipe (chop and mix), there's not much to say except that it's flavorful, versatile and a great way to use leftover glazed ham from the holidays. That said, I buy it specifically because ham salad sandwiches are in high demand around here for brunch and outdoor gatherings.
Perfect for leftovers
Celebrations like Easter and Christmas come and go, and we're left with the quintessential question: What should we do with the leftovers? This deviled ham recipe, also known as ham salad or ham spread, is one of the answers.
Leftover holiday ham is a thing. This chopped ham mixture can save the day after. It's a vintage classic that is super yummy and very quick to assemble. Use a food processor if you want a smoother mixture and don't feel like chopping too much.
Just like chicken salad, it doubles as a sandwich spread, dip for a charcuterie board, side dish or light lunch served with lettuce wraps.
If you still have leftover ham after making this recipe, check out the cheesy ham sliders, ham strata (an amazing brunch dish!) and the crowd-pleasing French toast with ham and cheese.
1-step recipe
Chop and mix
It doesn't get much easier than this.
I like texture, but you can mince the ingredients or even process them to get a paste to use as a spread or dip. It depends on your preference and what you're using it for.
Variations
- Change the herbs: many pair well with ham and pickles, like thyme or oregano.
- Add spiciness with a little smoked paprika, cayenne pepper or a dash of Tabasco (or other hot sauce) for a spicy kick.
- Add chopped hard-boiled eggs. You'll have a ham salad with eggs or an egg salad with ham.
- Add another leftover, like chopped turkey or chicken. Add a dash of Worcestershire sauce for more flavor.
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Ham Salad Recipe (spread)
Ingredients
- 2 cups cooked ham, finely diced or coarsely chopped
- ⅓ cup mayonnaise, or eggless mayo
- 1 tablespoon Dijon mustard
- ¼ cup finely chopped celery
- 1 tablespoon dill
- 2 tablespoons finely diced sweet pickles
- 1 tablespoon finely chopped onion, green onions also work, white and light green parts
- salt and black pepper, to taste
- 1 teaspoon lemon juice
- fresh parsley or chives, for garnish
- small lettuce leaves, if serving as a salad
Instructions
- In a large bowl, mix 2 cups cooked ham, chopped or diced, ⅓ cup mayonnaise, 1 tablespoon Dijon mustard, ¼ cup finely chopped celery, 1 tablespoon dill, 2 tablespoons finely diced sweet pickles and 1 tablespoon finely chopped onion.
- Stir until all ingredients are well incorporated. Adjust the consistency by adding more mayonnaise if you want to.
- Add salt and black pepper to taste and 1 teaspoon lemon juice. Stir and taste, adjusting the seasoning as preferred.
- Serve as a spread with crackers or as a salad with small lettuce leaves. Make sandwiches with homemade whole wheat bread or white bread. Garnish with fresh parsley or chives before serving.
- Keep in the refrigerator, covered in plastic wrap or an airtight container.
Annie says
This is an excellent recipe and a keeper! I made it this morning and enjoyed on toasted sourdough. The flavors are so complex and delicious. So many layers of flavor! It takes a little time to put together, but it's well worth it. Thank you!