Prep 20 mins
Cook 0 mins
This recipe goes back over 30 years, it's wonderful served as appetizers on crackers or toasted party pumpernickle bread and of course it's also great in a sandwich! --- you may adjust all ingredients to taste, plan ahead this needs to chill for a couple of hours or overnight before using
- 709.77 ml minced cooked ham
- 1 hard-cooked egg (peeled and chopped)
- 44.37 ml finely minced celery
- 1 green onion, finely chopped (or use 2 tablespoons minced yellow onion, or to taste)
- 29.58 ml sweet pickle relish
- 14.79-29.58 ml chopped pimiento
- 14.79 ml prepared yellow mustard
- 118.29-177.44 ml mayonnaise (I start with 1/2 cup and add in more if needed)
- 2.46 ml fresh ground black pepper (to taste)
- In a medium bowl combine the first 6 ingredients together.
- In a small bowl mix together the mayonnaise and yellow mustard until well combined; add to the mixture in the ham mixture; mix to combine.
- Season with black pepper to taste.
- Cover and chill a minimum of 2 or more hours before using.
I have been enjoying this for almost 60 years! We love it. For a nice change use this as a filling for hard cooked eggs. Just save the peeled white, add the yolks to the ham, then pile the ham salad in to the eggs white halves. Nice on an appetizer tray or as a snack. Keep up the good work Kittencal !
This was yummy!! I used Miracle Whip instead of mayo as we like it a bit sweeter. DH made it his supper last night, eating it on wheat crackers. Very easy to make, so I'm sure I will make it from now on instead of buying it. Thanks!
This is a great recipe!!! I processed my ham separately in my food processor. I added more celery because I like the additional crunch" and also adjusted the relish to taste & added 1/4 cup more mayo. I served this as an open faced sandwich using a toasted egg bagel. It was fabulous!!!! Thanks for sharing this recipe!!!