Ham Salad Recipe (spread)
This is a chop and mix recipe, flavorful and versatile and a great way to use leftover 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.
Servings 6 servings
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.
Notes
Pickles: I mix sweet pickles and fresh dill, but you can use dill pickles, sweet pickle relish or another sweet relish you like.
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 for a spicy kick.
