This ham salad recipe is one I have been making for years and often requested. I recently traveled from NJ to Oklahoma to make a batch for one of my friends! It’s fast, simple, and great on party rye for a cocktail party, on toast or a bagel for breakfast, on rye with lettuce, thinly sliced onions, and dill (or sweet) pickles, and mayo for lunch, or with pea soup as a sandwich for dinner. It’s downright yummy!
Winter Blossom’s Often Requested Ham Salad
This ham salad recipe is one I have been making for years and often requested. I recently traveled from NJ to Oklahoma to make a batch for one of my friends! It's fast, simple, and great on party rye for a cocktail party, on toast or a bagel for breakfast, on rye with lettuce, thinly sliced onions, and dill (or sweet) pickles, and mayo for lunch, or with pea soup as a sandwich for dinner. It's downright yummy!
Ingredients
- 1 ½ pounds cooked ham chopped
- ¾ cup mayonnaise or as needed
- ⅓ cup dried minced onion or to taste
- ⅓ cup dill pickle relish
- ¼ cup brown mustard
Instructions
- Add ham to the bowl of a food processor; pulse until finely chopped but not pasty, 6 or 7 pulses. (You may need to do this in batches.) Transfer to a large bowl; repeat with remaining ham.
- Stir mayonnaise, onion, relish, and mustard into chopped ham mixture until well combined; add more mayonnaise if mixture is too dry. Chill ham salad until ready to serve.
Notes
Do not use boiled or processed ham. I add some of the delicious crusty skin when using leftover baked ham. You can also ask for baked ham ends in the deli department.
I only use Hellmann’s mayonnaise, but you can substitute ½ regular and ½ light.
I prefer dill pickle relish, but I have made it with sweet relish, and it still received rave reviews.
The dried onions absorb some of the moisture from the mayonnaise and relish so you may need to add more mayonnaise before serving.
