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This old fashioned ham salad recipe is a creamy Southern-style spread made with chopped ham, sweet gherkins, mayo, mustard, celery, and onion. It comes together in about 10 minutes with a food processor and is perfect for sandwiches, crackers, tea sandwiches, and easy party spreads.
This is my favorite way to use up leftover ham, it is good!
– Tanya
Kellie’s Note
Classic Ham Salad
Southern Ham Salad is one of those things that I put up there with Pimento Cheese. It’s kind of weird if you’ve never actually seen it before but for my Southern friends, it’s a culinary staple. It looks kind of lumpy and strangely pink but one swoop of your cracker and you’ll be hooked by the salty, vinegary punch that I know and love.
With all the bridal showers, baby showers and the Kentucky Derby right around the corner, t’s about time you get acquainted with the best Ham Salad recipe. It’s a great way to use up leftover ham like my favorite Crock Pot Ham with Pineapple Brown Sugar Glaze.
I love this version because it keeps that classic old-school flavor but tastes fresher and lighter than the overly mayo-heavy ham salads I’ve had over the years. It’s the kind of recipe I come back to after holidays, for Derby-day snacks, summer lunches, and any time I want a quick way to turn leftover ham into something people actually get excited to eat.
Reader favorite: Readers call this a perfect way to use up leftover ham and especially love it served on crackers.
Ingredients and Substitution Ideas
Classic homemade ham salad starts with chopped ham, mayonnaise, mustard, pickles, celery, and onion. This version keeps that old fashioned base, but you can easily adjust the flavor depending on whether you want it sweeter, tangier, sharper, or a little more Southern-party style.
- Ham
Use leftover baked ham for the best flavor and texture. It gives you a heartier, meatier bite than deli ham and makes this recipe especially good after Easter, Christmas, or any big ham dinner. - Pickles or relish
Sweet gherkins give this ham salad its classic old fashioned flavor. For a sweeter shortcut, use sweet pickle relish. For a tangier version, swap in dill pickles or dill relish. - Creamy binder
Mayonnaise keeps the salad creamy and spreadable. Start with the amount in the recipe card, then add a little more only if you want a softer, smoother spread. - Mustard
Creole mustard adds a little zip, but Dijon works well too. Want a milder flavor? Use yellow mustard. Want more texture? Use grainy mustard. - Crunch and aromatics
Celery adds freshness and crunch. Red onion gives more bite, while scallions or chives make the onion flavor softer and more mellow.
Flavor boosters
Try one add-in at a time so the ham still stays the star:
- capers for a briny bite
- lemon zest or a squeeze of lemon juice for brightness
- hot sauce for a little peppery heat
- finely diced jalapeño for a sharper kick
Texture tip:
For a more spreadable, classic ham salad, pulse the ham a little finer. For a chunkier lunch-style salad, leave more texture in the meat and stir in the crunchy ingredients at the end.
For the full ingredient list and measurements, see the recipe card below.
How To Make Ham Salad
Ham salad is quick to make, but the texture is what separates a really good version from a bland or pasty one. The goal is a spread that’s finely chopped, creamy, and easy to scoop, but not puréed.
- Pulse the ham and gherkins – Add the ham and sweet gherkins to a food processor. Pulse in short bursts until the ham is finely chopped and spreadable but still has a little texture. You want small, even-sized bits, not a smooth paste.
- Move it to a bowl – Transfer the chopped ham mixture to a mixing bowl before adding the rest of the ingredients. This helps keep the celery, onion, and herbs from getting overprocessed.
- Stir in the creamy ingredients and crunch – Add the mayonnaise, mustard, parsley, scallions, celery, and red onion. Stir just until everything is evenly combined.
- Season carefully – Taste before adding salt. Ham and pickles can already be salty, so you may only need a little black pepper or no extra salt at all.
- Chill if you have time – You can serve it right away, but it gets even better after a short chill in the fridge, which helps the flavors come together.
- Serve – Spoon it onto sandwich bread, slider buns, crackers, croissants, lettuce cups, or tea sandwiches.
No food processor? Finely chop the ham and gherkins by hand, then stir everything together for a chunkier, more old-school ham salad texture.
What is Ham Salad?
Ham salad is a traditional American sandwich spread made with finely chopped ham mixed with mayonnaise, pickles or relish, mustard, and crunchy vegetables like celery or onion. It’s similar in spirit to tuna salad or chicken salad, but with a saltier, smokier flavor that makes it especially popular for leftover holiday ham, party trays, tea sandwiches, and cracker spreads.
How To Freeze Ham Salad
Freshly made ham salad can be frozen in an airtight container for up to 2 months. For the best results, freeze it the same day you make it.
Once thawed, the texture may loosen slightly because of the mayo-based dressing, so stir it well before serving. If needed, add a small spoonful of mayonnaise to freshen it back up.
If the ham salad has already been sitting in the refrigerator for more than a day, it’s better to skip freezing and enjoy it fresh instead.
How to Store Leftovers
Store ham salad in an airtight container in the refrigerator for up to 5 days. For the best texture and freshest flavor, it’s especially good within the first 2 to 3 days.
Give it a quick stir before serving, since the dressing can settle a little as it chills. Ham salad is best served cold straight from the fridge or after a few minutes at cool room temperature.
Easy Ham Salad Recipe
Equipment
- 1 food processor
- spatula
- measuring cup
- measuring spoons
Ingredients
- 2 cups chopped baked ham
- 8 sweet gherkins
- 3 tbsp mayonnaise
- 2 tbsp creole mustard , or dijon mustard
- 1/4 cup chopped parsley
- 1/4 cup chopped scallions
- 1/2 cup thinly sliced celery, about 2 stalks
- 1/4 cup finely diced red onion
- kosher salt and black pepper, to taste
Instructions
- Place the ham and gherkins in the bowl of a food processor. Pulse to chop.
- Transfer the ham mixture to a large bowl.
- Add the mayonnaise, mustard, parsley, scallions, celery and red onion. Stir to combine.
- Season with salt and pepper, to taste.
- Transfer to an airtight container and chill until ready to use.
Notes
- Pulse the ham just until finely chopped. Overprocessing can make the salad too pasty.
- Taste before adding extra salt, since ham and pickles can already be plenty salty.
- No food processor? Finely chop the ham and pickles by hand for a chunkier texture.
- Fresh ham salad can be frozen in an airtight container for up to 2 months.
- Store leftovers in the refrigerator for up to 5 days and stir before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to Serve With Ham Salad
If you’re serving this as a ham salad sandwich spread, pair it with simple Southern-style sides or easy lunch favorites.
- Salt and Vinegar Potato Chips
- Red Beet Pickled Eggs
- Classic Deviled Eggs
- Pimento Cheese Deviled Eggs
- Creamy Tomato Bisque
- Black Eyed Pea and Corn Salad
More Party Recipe Ideas
- Easy Pimento Cheese Dip
- The BEST EVER Hot Crab Dip
- Hot Spinach Artichoke Dip
- Super EASY Buffalo Chicken Dip
- Hot Artichoke Asiago Dip
This Ham Salad recipe is truly a very versatile treat! I’ve even had this tangy salad served on top of a green salad with a light blue cheese dressing and it made the best filling, yet healthy, lunch!
More Salad Recipes
- Tuna Salad
- Lemon Tarragon Chicken Salad Sandwiches
- Egg Salad Recipe
- Chicken Waldorf Salad
- Mexican Street Corn Salad
- Easy Ambrosia Salad
- Chicken Salad with Dried Cranberries
Yes. Finely chop the ham and sweet pickles by hand, then stir in the remaining ingredients. The final texture will be a little chunkier, but still delicious.
Leftover baked ham gives the best flavor and texture. It’s meatier and less watery than deli ham, which helps the salad stay creamy instead of mushy.
Yes. Sweet gherkins give this recipe a classic old fashioned flavor, while dill pickles make it tangier and a little less sweet.
Ham and pickles can vary a lot in saltiness, so always taste before adding extra salt. If your batch tastes too salty, stir in a little more mayo and celery to balance it out.
Yes, if it’s freshly made. Freeze it in an airtight container for up to 2 months. After thawing, stir well and refresh with a little mayo if needed.
It’s great on sandwiches, sliders, crackers, croissants, lettuce cups, tea sandwiches, or spooned onto a green salad for a lighter lunch.
This was the perfect way to use up the last of our ham. It’s so good on crackers!
This ham salad looks so good. I never think to make ham salad but I will now. This looks amazing.
What a great recipe and fun for summer too!
Yes, perfect for picnic sandwiches!
I am so happy I found this! I have so much leftover ham and this looks incredible!
Thank you! It’s not mayo heavy like some salads I’ve had.
What a perfect way to use up leftover Ham!
Thank you~
This is my favorite way to use up leftover ham, it is good!
Thank you! Sooooo good!
This is perfect for all my leftover ham! YUM.
Mine too!
Well, I certainly have lots of ham leftover from Easter! Thank you for the recipe!
You are VERY welcome!
This is so perfect for lunches this week! We love ham but always have a ton leftover!