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Ham Salad
nibbleboard.com/recipes/ham-salad
Ingredients
- 1 1/2 pounds boneless cooked ham, diced
- 1 hard-boiled egg, peeled
- 1 stalk celery, roughly chopped
- 2 teaspoons finely chopped onion
- 3/4 cup mayonnaise
- 2 teaspoons sweet pickle relish (optional)
- 1 tablespoon prepared yellow mustard
- Salt to taste
- Black pepper to taste
Instructions
- Cut the ham into rough 1-inch cubes, trimming away any thick fat caps. You don't need to be precise — the food processor does the real work.
- Add the diced ham, hard-boiled egg, chopped celery, and onion to a food processor. Season with a few cracks of black pepper.
- Pulse in short, quick bursts 20-25 times until everything is finely minced but not a paste. Scrape down the sides halfway through to ensure even chopping.
- Whisk together the mayonnaise, sweet pickle relish, and mustard in a large bowl. Season with salt and pepper.
- Add the minced ham mixture to the mayo dressing and stir until everything is evenly coated.
- Cover and refrigerate for at least 1 hour before serving. The flavor gets noticeably better after a few hours of chilling.
- Serve with butter crackers, on soft rolls, or spooned onto your favorite bread for sandwiches.
Nutrition per Serving
232Calories
16gProtein
2gCarbs
18gFat
Chef Tips
- Use leftover holiday ham or grab a thick-cut ham steak from the deli — both work great. Avoid spiral-sliced ham with heavy sweet glaze, as the sugar throws off the savory balance.
- Pulse the food processor in short bursts and check the texture often. You want a coarse, spreadable mince — not baby food.
- This salad tastes even better the next day after the flavors have had time to meld in the fridge.
- Swap yellow mustard for Dijon if you want a slightly sharper, more sophisticated flavor.
- Store in an airtight container in the fridge for up to 5 days. The flavor actually peaks on day two.
Storage
Keep in an airtight container in the refrigerator for up to 5 days. Stir well before serving as the dressing may settle.