Tuna salad has got nothing on this deliciously easy recipe!
Ham salad is one of those recipes that just feel so retro. It’s a dish that belongs in one of those vintage cookbooks, like The Joy of Cooking. In fact, the 1975 edition I own does indeed have a ham salad recipe in it! My recipe is an homage to this mid-century classic. It’s ideal for family picnics, brunch parties, or just for yourself on a lazy Saturday afternoon with a tall cold one.
Ham salad has a similar profile to tuna salad. It’s got a mix of mayo and mustard, with a little crunch from the celery. However, there are differences, too, like the subtle sweetness of the pickle relish. The ham also adds a rich, briny taste that tuna or chicken salad just can’t match. All in all, this recipe is a deliciously useful solution for leftover ham, ideal for sandwiches, crackers, or even as a dip.
Is Ham Salad Healthy?
I’d say ham salad is kind of healthy. Depending on your ham, this dish can contain a lot of added salt. So, if possible, choose a ham with a lower sodium content. Also, a light or avocado-based mayonnaise can reduce the fat and salt levels. If you’re looking for an even lower-fat option, Greek yogurt can be substituted for part or all of the mayo. Personally, I like to mix the two as the tanginess of the Greek yogurt is a tad too overpowering—the creamy mayo helps balance this out.
Cooked vs. Deli: Which Works Best for Ham Salad?
Confession time: I’ve used deli meat in ham salad, mainly out of convenience. It’s passable, but the deli ham, especially the pre-packaged stuff, is a poor substitute. It’s highly processed and preservative-laden, and the added water gives the meat too delicate of a texture for this salad. You definitely wouldn’t need your food processor! If you’re going this route, opt for freshly-cut ham from the deli counter at the local grocery store. Even better, make sure the ham is organic and minimally processed.
On the other hand, cooked ham has a rich, hearty flavor and salty profile. Also, its tough but tender texture is more forgiving. You want your ham salad to be chunky and creamy. Most importantly, cooked ham is generally less processed, allowing the meat’s natural flavors to shine through.
All this to say, cooked ham is the way to go for this salad! Sometimes shortcuts just aren’t worth it.
How to make ahead and store
Feel free to make the ham salad up to 2 days ahead. In fact, letting it sit in the fridge for a little while allows the flavors to meld together. Just stir it well before you serve. Whether you make it ahead or not, your ham salad should stay fresh in your fridge for up to 4 days.
Serving Suggestions
Ham salad is fairly versatile. My go-to is to serve it on home-baked sourdough bread or croissant. But it’s equally tasty on your favorite cracker. If you’re feeling adventurous, try making your own, like these Almond Flour Crackers. Or, you could try this homemade-ish Ritz Crackers Recipe. Basically, you take Ritz crackers and razz them up a bit with various spices—super easy and super tasty!
Ingredients
- 1 pound cooked ham diced
- 3/4 cup mayonnaise
- 1 cup celery diced
- 1/4 cup onion finely chopped
- 1 tablespoon Dijon mustard
- 3 tablespoons sweet pickle relish
Instructions
- In a food processor, pulse the diced ham until finely chopped but not pasty.
- Transfer the chopped ham to a mixing bowl and add mayonnaise, celery, onion, Dijon mustard, and sweet pickle relish. Mix until well combined.
- Serve the ham salad on bread for sandwiches or with crackers for a delightful snack.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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