Easy Ham Salad Recipe
The best way to use up leftover ham, this old fashioned ham salad recipe is creamy, slightly tangy, and quick to make in about 10 minutes. Serve it on sandwiches, crackers, sliders, or tea sandwiches for an easy lunch or party spread.
Servings: 8
Cost: $10
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
Calories: 150kcal | Carbohydrates: 6g | Protein: 8g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 23mg | Sodium: 611mg | Potassium: 173mg | Fiber: 0g | Sugar: 5g | Vitamin A: 410IU | Vitamin C: 3.8mg | Calcium: 27mg | Iron: 0.6mg