Ham Salad Recipe
Ham salad has roots in various cuisines, but it’s most commonly associated with American and European traditions. The concept of using leftover ham to create a flavorful salad emerged as a practical way to minimize food waste. Over time, different regions and households added their unique twists, resulting in delightful variations.
Equipment
- Food Processor
- Mixing bowl
- Knife
- Cutting board
Ingredients
- 1 ½ pounds of cooked ham: Use boneless cooked ham, either leftover or purchased thick slab (trimmed of fat).
- 1 hard-boiled egg: Adds richness and texture.
- 1 stalk of celery: Roughly chopped for crunch.
- 2 teaspoons of finely chopped onion: For a subtle kick.
- ¾ cup of mayonnaise: Creamy and essential
- 2 teaspoons of sweet pickle relish (optional): Adds a touch of sweetness.
- 1 tablespoon of prepared mustard: Balances flavors.
- Salt and pepper: To taste.
Instructions
- Chop the Ham: Roughly chop the cooked ham.
- Hard-Boiled Egg: Slice and peel the poached egg.
- Finely cut the onion and celery, but chop the celery roughly.
- Combine the ham, egg, pickle relish (if using), mustard, celery, onion, mayonnaise, and salt & pepper in a bowl.
- Modify Coherence: Increase the amount of mayonnaise and/or pickle juice if the salad looks dry.
- Serve: Savor the ham salad with soft buns or a variety of crackers.