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    You are in: Home / Community Forums / Cooking Q & A / Soupy ham salad
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    Soupy ham salad

    retired farm girl
    Thu May 09, 2013 10:52 am
    Regular "Line Cook" Poster
    How can I remove the excessive moisture from the ham and water (35 per cent water) so that my ham salad won't be soupy like it was last time?
    Thu May 09, 2013 11:54 am
    Forum Host
    What other ingredients were in your ham salad? Onions are notorious for releasing their juices in salads that are left sitting or made the day before.

    As for the ham - I suppose you can try to bake it first to help release/dry some of the moisture. You can try a different brand of ham that does not contain added water.

    Some of the hams I have used to make ham salad have been "water added" hams, but I have never experienced the water leaching out of the ham or had a problem with my ham salad becoming soupy.
    Is it possible that the dressing in your ham salad separated, causing the salad to become soupy? icon_confused.gif
    Thu May 09, 2013 12:08 pm Groupie
    I always used cooked ham for ham salad, and have never added onions. If I had that problem, I'd put the soupy ham salad into a colander, or large wire strainer, and set it into a bowl in fridge, to drain off any liquid.
    Thu May 09, 2013 1:36 pm Groupie
    after cutting the ham up, press them into some paper towels and squeeze.

    Personally, I've never had to do this w/my salad.
    Thu May 09, 2013 5:46 pm Groupie
    Most of the time, a "juicy" cold salad results from the combination of mayo and some form of acid, such as lemon juice, lime juice or vinegar, especially if the salad sits for awhile. What recipe are you using. I'm sure the culprits can be established.
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