Prep 10 mins
Cook 0 mins
Great way to use leftover holiday ham. Serve on crackers, pita rounds or make tea sandwiches.
- 1 lb cooked ham (about 3 cups)
- 1⁄2 cup light mayonnaise
- 1⁄4 cup Dijon mustard
- 1⁄3 cup pecans, finely chopped
- 1 tablespoon sweet pickle relish (optional)
- 1⁄2 teaspoon Worcestershire sauce
- 1⁄8 teaspoon prepared horseradish, if you prefer (up to 1/4 tsp. (or more)
- 1⁄8 teaspoon hot pepper sauce (or more to your taste)
- Grind the ham in a food processor. Add the remaining ingredients; process until combined. Transfer to a bowl; refrigerate for at least 30 minutes before serving.
I made a single serving of this for lunch today as I am the only one in the family who likes ham salad. I really enjoyed the added spice in this recipe.... I did not have Dijon mustard, so I used my stone ground mustard with horseradish for the mustard, I also upped the pepper sauce to give it a bit more of a bite. Since I do not care for sweet pickle relish, I omitted it. I made a sandwich with the mixture but think next time I will use it to accompany crackers for more of a snack style lunch. Thank you for sharing this very tasty recipe. Made and reviewed for the Down Under Make my Recipe Tag Reunion. (December 2012)