Country-Style Ham Salad
Despite growing up in the Midwest, I was not familiar with Ham Salad until quite recently. And I’ll admit, I wasn’t totally sold on the idea of it at first. I love ham and I’m a big fan of similar dishes like tuna salad or egg salad, so I really don’t know where my opposition stemmed from. But with all the rave reviews out there, I decided I better at least give Ham Salad a shot! And oh boy, am I glad I did.
The perfect balance of sweet and savory with tangy relish in every spoonful, it was truly love at first bite. Now I’m just kicking myself for not trying it sooner! If you’re like me and have some hesitations about this retro recipe, let me assure it… it’s absolutely worth a try!
The recipe originally came about as an easy way to repurpose leftover ham. It’s a great option for the day after Christmas, Easter, or any occasion where you’re cooking up a full ham! If you catch a craving for ham salad and don’t have leftovers on hand, the deli selection of your local grocery will likely be able to provide you with some thicker cut ham slices. You’re looking for good hearty slabs here and not the thin-cut lunch meat style to get the desired texture once it’s ground. Traditional recipes differ, but the addition of a hard-boiled egg and some sweet relish really put the flavor over the top in the recipe we have for you today.
INGREDIENTS
Bread or crackers for serving
1.5 lbs thick slab ham, fully cooked and roughly chopped
1 large hard boiled egg
½ cup celery, roughly chopped
1 teaspoon white onion, finely diced
⅔ cup mayo
3 tablespoons sweet relish
1 tablespoon dijon mustard
1/2 teaspoon black pepper
PREPARATION
- Add the ham, hard-boiled egg, celery, and onion to a large food processor and pulse until the mixture is evenly minced.
- In a large bowl, combine the mayo, relish, dijon, and pepper. Stir until combined.
- Add the ham mixture to the large bowl and mix until evenly combined.
- Cover and chill for at least 1 hour before serving.
- Enjoy spread on crackers or sandwiches.
