Cooking a huge Rosemary Mustard Crusted ham for two people on Easter weekend gave us a lot of leftovers. I chose a large ham so we could have ham for breakfast and summer as well as to make ham salad. I start the salad with this basic recipe and then add to it to give it a lot of variety.
Traditionally, ham is ground before mayo is added. I’m not a fan of that texture, and I think it makes it difficult to add to. Size matters in salads. It’s kind of awkward to have ground ham with chunks of other things. Instead, I dice the ham into 1/4″ pieces to start and then chop it into tiny pieces. This is a great start to adding to the basic ham salad recipe. To this recipe you might add 1/2 cup of:
- diced celery
- craisins, diced if they’re large
- walnuts, chopped
- apple, peeled and diced
- 1/4 to 1/2 cup onion, diced
Stick to around 1/2 to 1 cup total when you make additions like those above. You don’t want to lose the ham. I personally like 1/4 cup chopped walnuts, 1/4 cup craisins or raisins, and up to 1/2 cup diced apple.
Ready to Jazz It Up More?
- large boiled egg, mashed
- 2 tablespoons prepared mustard
- 2 to 3 teaspoons garlic powder
- 1 tablespoon onion powder
- 1 tablespoon Italian seasoning
- 1/3 to 1/2 cup sweet relish
With these additions, taste as you go. A supply of clean spoons on the counter is helpful.
If you have a lot of leftover ham you can dice it all and set some aside to use in omelets or scrambled eggs. Add it to your chef salad. I like to add a scoop of ham salad to the side of my Chef salad.