This past weekend I cooked a boneless, sliced ham for Sunday dinner and we ended up having a lot for leftovers. So after having ham and eggs for breakfast for two days, I decided that I would make some ham salad with the rest of it. Now I’ve tried making ham salad before but I was never satisfied with the results. My sister-in-law Jean has always made THE BEST ham salad so I asked her how she made her ham salad. So today I’m sharing her recipe and it is KILLER!
Now, if you don’t have a food processor, you may just want to look around the blog for something else to read because I can’t imagine making this without one. I think about how folks did all the chopping of the ingredients years ago, and I’m so thankful that I live in a time when I have such a fabulous machine to help make this. What you do is cut your leftover ham into chunks, throw it into the processor, and give it a whirl. I ended up with about 3 cups of chopped ham when I was finished.
As Jean was telling me how to make the ham salad, she revealed that she put 2 hard boiled eggs in hers. And I thought to myself that was what was always missing in mine. I chopped them in the food processor as well and added them to the bowl with the chopped ham.
Next I processed some celery and onion and put that in a bowl along with some of my sweet pickle relish. Next I added a small amount of Duke’s mayonnaise and some black pepper and mixed it all together. It was a little dry at this point so I had to add a little more mayo to get the right consistency. (Be careful with this step because it is always better to add a little more mayo than to end up with “mushy” salad!)
- 3 cups chopped ham
- 1 cup chopped celery
- 1/2 cup chopped onion
- 2 hard-boiled eggs chopped
- 1/4 cup sweet or dill pickle relish drained
- 1/2 cup mayonnaise
- ground black pepper to taste
Use a food processor to chop the ham, hard-boiled eggs, celery, and onion in batches.
Place the chopped ingredients to a large bowl and add the relish to the mixture.
Add the mayonnaise and black pepper and mix thoroughly.
Chill in the refrigerator for a few hours to allow the flavors to blend.
Serve with crackers or use as a sandwich spread.
Garnish with parsley or sliced olives, if desired.