Ham Salad

Don't know what to do with all that leftover ham from Easter? Try this fast and easy ham salad with tangy mustard and crunchy celery. Enjoy it in a sandwich or just on its own.

Print Recipe

Cook Time 10

Total Time 10

Course lunch/dinner

Cuisine American

Calories 1327.4 kcal

Equipment

1 Large Mixing Bowl For combining all ingredients.
1 Whisk To blend the mayonnaise and mustard.
1 Food Processor For finely chopping the ham and pickles efficiently.

Ingredients

Main

1/2 cup mayonnaise plus more if needed
2 tablespoons whole-grain mustard
1 pound leftover baked ham cut into 1-inch chunks
1 1/4 cups drained bread-and-butter pickle chips and 1 tablespoon pickle juice plus more if needed
2 inner ribs celery finely chopped, plus 2 tablespoons coarsely chopped leaves from the inner ribs
1/2 small red onion finely chopped

Instructions

Whisk the mayonnaise and mustard together in a large bowl. Pulse the ham and pickles in a food processor until finely chopped but not pureed. Add the ham mixture, pickle juice, celery, onions and celery leaves to the mayonnaise mixture, and stir. Taste; if the salad seems dry (it should be spreadable), add more mayonnaise and/or pickling liquid. Serve as is or on sandwiches.

Notes

For optimal texture, pulse the ham and pickles in the food processor until finely chopped but avoid pureeing it completely; you want some small pieces for bite. Taste and adjust seasoning with salt and pepper as needed, in addition to the mayonnaise and pickle juice. Consider adding fresh dill or chives for an extra layer of flavor. This salad can be served immediately but benefits from chilling for at least 30 minutes to allow the flavors to meld.