Prep Time: 15 minutes
Total Time: 15 minutes
Cooking Intensity: Very Easy (No cooking required)
Ingredients
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1 lb cooked ham, preferably leftover baked ham or a good-quality deli ham
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2 stalks celery, finely diced
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3 tablespoons red onion, finely minced
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⅓ cup mayonnaise (plus more if desired)
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2 tablespoons sweet pickle relish, or 1 tablespoon Dijon mustard
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1 tablespoon fresh parsley, chopped
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1 teaspoon apple cider vinegar or fresh lemon juice
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¼ teaspoon freshly ground black pepper
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Optional additions: 2 hard-boiled eggs, chopped; ¼ teaspoon smoked paprika; 1 tablespoon chopped fresh dill.
For Serving:
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Your favorite crackers (buttery rounds, whole wheat, or seeded crackers)
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Sliced crusty bread, croissants, or lettuce leaves for wraps
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Fresh parsley or chives for garnish
Equipment
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Sharp knife and cutting board
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Food processor (optional, for quicker chopping)
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Medium mixing bowl
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Rubber spatula
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Airtight container for storage
Instructions
1. Prepare the Ham:
If using a food processor, cut the ham into 1-inch chunks. Pulse 8-10 times until the ham is evenly chopped into small, pea-sized pieces. Be careful not to over-process into a paste. For a traditional texture, you can also dice the ham very finely by hand. Transfer the chopped ham to a medium mixing bowl.
2. Combine the Ingredients:
To the bowl with the ham, add the finely diced celery, minced red onion, mayonnaise, sweet pickle relish (or Dijon), chopped parsley, vinegar or lemon juice, and black pepper.
3. Mix and Adjust:
Gently fold all ingredients together with a spatula until everything is evenly coated. Taste and adjust seasoning. You may want to add a pinch of salt (though ham is often salty enough), more pepper, or another tablespoon of mayonnaise if you prefer a creamier consistency.
4. Chill (Optional but Recommended):
For the best flavor, cover the bowl and refrigerate the ham salad for at least 30 minutes. This allows the flavors to meld beautifully. However, it can be served immediately if you’re in a hurry.
5. Serve:
Spoon the ham salad into a serving bowl. Garnish with an extra sprinkle of chopped parsley or chives. Arrange on a platter with an assortment of crackers, bread slices, and crisp lettuce leaves. Allow guests to build their own perfect bite.
Chef’s Tips & Variations
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The Ham Matters: The better the ham, the better the salad. Leftover baked holiday ham adds incredible flavor. Avoid using canned “ham spread” for this recipe.
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Texture is Key: Aim for a uniform, small dice. You want it to be spreadable but with a pleasant, distinct texture from the ham and celery.
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Make it Lighter: Substitute half the mayonnaise with plain Greek yogurt for a tangy, high-protein twist.
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Sweet & Savory: A tablespoon of pineapple juice or crushed pineapple (well-drained) can add a wonderful tropical sweetness.
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Spicy Kick: Add a few dashes of hot sauce or a pinch of cayenne pepper.
How to Store Leftovers
Store leftover ham salad in an airtight container in the refrigerator. It will keep for 3-4 days. We do not recommend freezing, as the mayonnaise-based dressing will separate and become watery upon thawing.
Note: Always use clean utensils to scoop out portions to maximize freshness.
Nutrition Information
(Approximate values per ½ cup serving, calculated without crackers)
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Calories: 220
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Total Fat: 16g
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Saturated Fat: 3.5g
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Cholesterol: 45mg
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Sodium: 980mg
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Total Carbohydrates: 3g
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Dietary Fiber: 0.5g
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Sugars: 2g
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Protein: 15g