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Classic Ham Salad

This creamy, tangy spread turns leftover holiday ham into a sandwich filling, cracker topper, or party dip that disappears fast.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Appetizer, Lunch, Side Dish
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups cooked ham diced small (about 12 ounces)
  • 1/3 cup dill pickles finely chopped
  • 1/2 cup mayonnaise
  • 1 tablespoon yellow mustard
  • 1 tablespoon sweet pickle relish optional
  • 1 stalk celery finely diced
  • 2 tablespoons red onion finely minced
  • 1 large hard-boiled egg chopped (optional)
  • 1/4 teaspoon black pepper freshly ground
  • Salt to taste
  • 1 tablespoon fresh parsley chopped

Equipment

  • Cutting board
  • Sharp chef's knife
  • Large mixing bowl
  • Medium mixing bowl
  • Rubber spatula
  • Measuring cups and spoons
  • Airtight food storage container

Method
 

  1. Cut the ham into small cubes, about 1/4 inch on each side.
  2. Finely chop the dill pickles, celery, and red onion.
  3. Pat the chopped pickles with a paper towel to remove extra brine.
  4. In a small bowl, whisk together the mayonnaise, yellow mustard, and sweet relish if using.
  5. Add the diced ham, pickles, celery, and onion to a large mixing bowl.
  6. Pour the dressing over the ham mixture and fold gently with a rubber spatula.
  7. Stir in the chopped hard-boiled egg, black pepper, and parsley.
  8. Taste before adding salt.
  9. Cover the bowl and refrigerate for at least 30 minutes.
  10. Give the salad a final taste and add more mustard, pepper, or salt if needed.

Notes

Serve on bread, crackers, or lettuce cups right away or keep it chilled until ready.