Ham Salad

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.

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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
  • raisins
  • 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.

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Ham Salad - Basic Recipe & Ways to Mix it Up

Course Main Dish
Cuisine American
Author Robin Follette

Ingredients

  • 2 cups ham chopped fine
  • 1/2 cup mayonnaise
  • 2-3 teaspoons black pepper

Instructions

  • Slice the ham into 1/4" inch pieces. Using a cleaver or other large kitchen knife, shop the ham into small pieces. Don't be concerned with uniformity.
    ham salad, slice from bone
  • Mix in the mayo and black pepper. Start with 1/2 cup mayo. If it isn't the consistency you like, add more, a little at a time.