Description

This easy and flavorful Ham Salad recipe combines diced leftover ham with a creamy mixture of mayonnaise, sweet relish, grainy Dijon mustard, and fresh lemon juice. Enhanced with celery, red onion, and parsley, this spreadable salad is perfect served chilled with crackers or as a sandwich filling. It’s a quick and delicious way to use up leftover cooked ham for a tasty snack or light meal.

Ingredients

Scale

Salad Mix

½ cup mayonnaise (plus more if needed)
¼ cup sweet relish
2 tbsp grainy Dijon mustard
1 tbsp lemon juice
1 lb. leftover cooked ham, cubed
3 tbsp diced celery
2 tbsp diced red onion (yellow or sweet onion can be used for a milder flavor)
1 tbsp chopped fresh parsley
Salt and pepper, to taste

Serving

Crackers, soft rolls, or bread for serving

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Instructions

Prepare the dressing: Whisk together the mayonnaise, sweet relish, grainy Dijon mustard, and lemon juice in a large bowl until smooth and well combined. Set this mixture aside for later.
Process the ham and vegetables: Place the cubed ham, diced celery, diced red onion, and chopped parsley into a food processor. Pulse a few times until the mixture is finely chopped and evenly combined. Avoid over-processing to maintain a slightly chunky texture.
Combine and season: Transfer the chopped ham mixture into the bowl with the mayonnaise dressing. Stir well to combine everything evenly. Taste and add more mayonnaise or relish if needed to reach your desired spreadable consistency. Season with salt and pepper as needed.
Chill before serving: Cover the bowl and refrigerate for at least one hour to let the flavors meld together. Serve chilled with crackers or spread on soft rolls or bread for sandwiches.

Notes

Use yellow or sweet onion instead of red onion if you prefer a milder flavor.
Adjust mayonnaise and relish amounts to get the preferred creaminess and sweetness.
Leftover ham can be any cooked ham, diced or chopped as needed.
For added texture, you can stir in chopped pickles or nuts if desired.
Keep refrigerated and consume within 3-4 days for best freshness.