Ham Salad (Classic Deli-Style Spread)
Introduction
Ham salad is a traditional American deli favorite made from finely minced ham combined with creamy binders and crunchy vegetables. It’s an excellent way to use leftover holiday ham and delivers a savory, salty, and slightly sweet flavor that works perfectly for sandwiches, crackers, or quick snacks.
Ingredients
2 cups cooked ham, roughly cubed (or leftover ham)
1/4 cup celery, finely minced
2 tablespoons red onion or green onions, finely minced
1/2 cup mayonnaise (adjust for desired creaminess)
1 tablespoon Dijon mustard or yellow mustard
2 tablespoons sweet pickle relish (or finely chopped dill pickles)
1/2 teaspoon black pepper
Instructions
Pulse the Ham
Place the cubed ham into a food processor. Pulse several times until the ham is finely minced but still slightly chunky—avoid turning it into a paste.
Prepare the Vegetables
Finely mince the celery and onions by hand to maintain their crunch and texture.
Mix the Dressing
In a medium bowl, whisk together the mayonnaise, mustard, relish, and black pepper.
Combine Ingredients
Add the minced ham, celery, and onions to the bowl with the dressing.
Stir Gently
Mix until everything is evenly coated and well combined.
Chill
Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
How to Make
The most important element of a great ham salad is texture. A food processor makes mincing easy, but pulsing gently ensures the ham remains slightly chunky rather than mushy.
Mixing the dressing separately prevents overworking the ham and keeps the salad from becoming watery. Always taste before chilling—ham is naturally salty, so additional salt is rarely needed.
Variations
Spicy Ham Salad
Add a dash of hot sauce or a teaspoon of prepared horseradish for extra heat.
With Hard-Boiled Eggs
Fold in two chopped hard-boiled eggs for a richer, more filling version similar to egg salad.
Smoky & Sweet
Add a pinch of smoked paprika and a teaspoon of honey to enhance a honey-baked ham flavor.
Tips
Use smoked or honey-cured ham for best flavor. Avoid thin deli slices, as they don’t process well.
If the ham is very moist, pat it dry with paper towels before pulsing to prevent a runny salad.
Serve on toasted white bread, inside a flaky croissant, in lettuce wraps, or as a dip with sturdy crackers.
Conclusion
Ham salad is a simple, no-cook recipe that transforms leftover ham into a delicious, versatile meal. With its balance of creamy, tangy, and savory flavors, it remains a timeless deli classic perfect for lunches, picnics, or light dinners.