Ham Salad
Ham salad can be served as an appetizer with an assortment of crackers or piped into celery stalks.
Makesabout 2 1/2 cups
Prep5 minutes
When I was growing up, after any holiday meal that involved a ham, the subsequent days would be filled with an endless array of creative dishes to use up every little bit of leftovers. One of the first things my mom would always make was a big batch of ham salad for sandwiches, appetizers, and snacks. However, you don’t have to wait for leftover holiday ham to make this classic dish. When I get a craving for ham salad, I head to the deli counter and find my favorite sliced deli ham. Instead of asking for it to be sliced thin for sandwiches, I simply request they cut off about a 2-inch chunk. Then, I can take it home, cube it, and toss it into the food processor with celery, mayo, and more to make ham salad.
How Long Is Ham Salad Good in the Fridge?
When stored in an airtight container, ham salad is good for up to four days in the refrigerator.
What Is Ham Salad?
Ham salad is similar to chicken salad, egg salad, or tuna salad. It is prepared with cooked, cold ham along with vegetables, relish, and mayonnaise. It is then chilled and served cold directly from the refrigerator.
What to Serve with Ham Salad
Ham salad can be served as an appetizer with an assortment of crackers or piped into celery stalks. It can also be piled high with crisp lettuce on your favorite bread as a sandwich for a quick and easy lunch. You can even use ham salad in the filling for deviled eggs.
Ham Salad Recipe
Ham salad can be served as an appetizer with an assortment of crackers or piped into celery stalks.
Prep time 5 minutes
Makes about 2 1/2 cups
Nutritional Info
Ingredients
- 10 ounces
boneless cooked ham (1 (about 2-inch) thick slice cut from the deli counter)
- 1 small stalk
celery
- 1/4
medium yellow onion
- 1/2 cup
mayonnaise
- 2 tablespoons
pickle relish
- 1 tablespoon
Dijon mustard
- 1/4 teaspoon
freshly ground black pepper, plus more as needed
Kosher salt
Instructions
Prepare the following, adding each to a food processor fitted with the blade attachment as you complete it: Dice 10 ounces ham into 1/4-inch pieces (about 2 cups). Chop 1 small celery stalk (about 1/3 cup). Chop 1/4 medium yellow onion until you have 1/4 cup. Place the diced ham, chopped celery, and chopped onion in the bowl of a food processor.
Add 1/2 cup mayonnaise, 2 tablespoons pickle relish, 1 tablespoon Dijon mustard, and 1/4 teaspoon black pepper. Pulse several times until combined, scraping down the sides as needed. Taste and season with kosher salt and black pepper as needed.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.