What’s in this Ham Salad Recipe?
Let your leftover ham do more legwork with this super versatile and utterly delicious ham salad recipe. This is my absolute favorite recipe to make after Easter!
Mayonnaise: Holds the filling together and makes it creamy! Sweet Relish: Adds sweetness and crunch. Dijon Mustard: Adds a bit of earthiness and bite. Lemon Juice: Adds freshness and acidity. Cooked Ham: Cube up some leftovers for this easy salad recipe! I love honey baked ham or brown sugar glazed ham! Celery: Adds crunch and freshness. Red Onion: Adds a bit of bite. Parsley: Adds a pop of color and freshness.
Variations To Try
This spread is delicious as is, but I like to take it up a notch by adding diced bell peppers or carrots for extra crunch or a few tablespoons of jarred pimentos or diced roasted red peppers for depth of flavor. Sometimes I’ll even add a little bit of pickle juice to turn it into more of a dip consistency, or toss it with some cooked rotini or macaroni to turn it into ham pasta salad.
How to Store
Store leftover ham salad in an airtight container in the refrigerator for up to 4 days. Ham salad is notorious for not freezing well, so I do not recommend that you freeze it.
Serving Suggestions
This spread makes a great dip! I like to serve mine with Triscuits, but it’s also great with tortilla chips, wonton chips, or sweet potato chips! Or serve it up on Hawaiian rolls or rye bread to make delicious ham salad sandwiches! Add a few slices of cheddar cheese and make a ham salad grilled cheese. Savory, creamy, and tangy – this is one addictive sandwich filling!
Notes from the Test Kitchen
Swap out the red onion for diced yellow or sweet onion for a little less bite.
How to Make Ham Salad Step by Step
Make the Dressing: Whisk ½ cup of mayonnaise, ¼ cup of sweet relish, 2 tablespoons of grainy Dijon mustard, and 1 tablespoon of lemon juice together in a large bowl. Set aside. Mix the Salad: Add 1 pound of leftover cooked ham, 3 tablespoons of diced celery, 2 tablespoons of diced red onion, and 1 tablespoon of chopped fresh parsley to the bowl of a food processor. Pulse a few times until it’s more finely chopped and combined, then transfer it to the bowl with the mayonnaise mixture. Stir, tasting and adding more mayonnaise or relish if desired to achieve a spreadable consistency, as well as salt and pepper. Chill and Serve: Cover and chill for at least an hour before serving as is with crackers or on bread or rolls as sandwiches.
More Salad Recipes To Try
Cucumber Salad Caprese Salad Peruvian Chopped Salad Dill Pickle Pasta Salad Chicken Salad Sandwiches
