Prep 10 mins
Cook 0 mins
I'm not so great at baking whole hams, but I love when my Mom sends me leftover ham that she has cooked. Hubby loves ham salad sandwiches, and whenever we get ham, his first question is always "Are you going to make that ham salad?" It's just been a matter of experimentation to come up with it. It's quick and easy, with common ingredients. Hope you enjoy it as we do. I'm not really sure how many sandwiches this makes--enough for a couple of days for our small family. Let me know if the servings are off. (And I guess it depends on how thick you like your sandwiches.) Can be served on any type of bread, but I have found rye really complements ham salad.
- 3⁄4 lb cooked ham, finely chopped (I prefer to chop mine up in the food processor, but just till it's fine, not mushy.)
- 1⁄8 teaspoon black pepper
- 1⁄2 medium sweet onion, finely minced (I like to throw it in the food processor with the ham)
- 1⁄2 cup light mayonnaise
- 2 tablespoons sweet relish
- 1 teaspoon mustard
- Gently combine all ingredients till well mixed.
- Refrigerate several hours until well chilled to let flavors blend.
- Serve on your favorite bread.
I don't use pickle relish with my salad. I get a couple of thick slices (1/8") smoked ham from the deli and dice it. Throw that in the food processor with half of a red onion, diced. Pulse until finely chopped. Dump it in a bowl and add Duke's mayo and a scant tsp Maille Dijon mustard, salt if needed, and freshly ground pepper. It's delicious and not sweet.
So So Good! I added a little more relish and that's about the only change I made, it's excellent! We ate it on crackers, and even hot dog buns, LOL!!