41
Submitted by carrie sheridan
"This DOES sound like the Real Deal --"
photo by anniesnomsblog 
- Ready In:
- 20mins
- Ingredients:
- 7
- Serves:
-
2-4
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ingredients
- 2 cups leftover ham, chopped in a food processor
- 1 cup finely diced celery
- 1⁄4 cup finely minced sweet onion
- 1 teaspoon Dijon mustard
- 2 hard-boiled eggs, diced
- 1⁄4 cup hot pickle relish, drained
- 1⁄2 cup good quality mayonnaise
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directions
- Mix all the ingredients until well blended.
- Spread on white bread.
- Paula says that the trick is to use the best ham you can find, preferably an authentic Smithfield ham.
Questions & Replies
-
I make a ham salad almost like it, except I add horseradish for a little kick.
Cohj1219
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Reviews
-
Great recipe. This is how I make my ham salad except I use sweet relish. When we were little, sometimes mom didn't have any ham so she used bologna instead. Tasted just as good to us. lol
Florence B.
-
This recipe is fabulous! I stirred together the mayo and Dijon mustard in a big bowl and the food processor made quick work of putting the rest of this recipe together. (I did substitute finely diced kosher dill pickles for the hot relish due to personal preference.) In hardly any time at all, I had an amazing salad ready. This is THE QUINTESSENTIAL CLASSIC HAM SALAD!
Phat & Sassy
-
I made it EXACTLY like it specified and it was amazing!
Sharon T.
-
Made as written except I left out the eggs as I had none. It was delicious. Used Famous Daves pickle relish and it has a tiny bite but not much. I am chowing down right now. I am sure it will be better as it sits.
cooking with love
-
It is the ham salad of my childhood! Delicious. Like other postings, I pulsed all the celery, onion and ham in food processor. I substituted Trader Joe's cornichons for the hot pickles, and pulsed them as well. They added a nice spice element to the salad. Served it with toasted rounds of French Bread....
Artetc
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see 36 more reviews
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Tweaks
-
I doubled this recipe to use up some left-over Christmas ham. I subbed half the mayo with cajun remoulade and half the celery with finely chopped parsnips. Turned out amazing!
Ben F.
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I substituted stone ground mustard for the Dijon mustard
Vera C.
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Turned out very well. I only had bread and butter pickles to use for the relish. I didn't use eggs, i used honey dijon mustard and miracle whip. It was delicious!
Anonymous
-
This recipe is fabulous! I stirred together the mayo and Dijon mustard in a big bowl and the food processor made quick work of putting the rest of this recipe together. (I did substitute finely diced kosher dill pickles for the hot relish due to personal preference.) In hardly any time at all, I had an amazing salad ready. This is THE QUINTESSENTIAL CLASSIC HAM SALAD!
Phat & Sassy
see 1 more tweaks
RECIPE SUBMITTED BY
carrie sheridan
- 25 Followers
- 275 Recipes
- 3 Tweaks
56, an Army brat who has lived in 20 different locations [born in germany, went to kindergarten in japan] including new york city, palo alto CA, maine, georgia, chicago, after growing up in small-town kansas...have some fabulous recipes from well-traveled army people...recently started adding just a splash of bourbon or brandy to real maple syrup - and it really gives french toast or pancakes a special, more sophisticated flavor...a friend jokes that bourbon is my new "secret ingredient" that i'll be adding to everything - it's not true but i'm telling you - you should try it! it's really very good [for adults, anyway]sugarpea's apple pancake recipe is a deadringer for Walker Brothers Pancake House in north shore Chicago - i've searchd for this for 34 years - and it's easy as well as To Die For!!!the Dutch Baby pancake is a huge seller there too - with the same gooey comfort-food but elegant batter... also if you search for lettuce wrap - the 2 recipes for PF Chang's come up... this is also SO GOOD, truly a memorable entree...for cookbooks: With a Jug of Wine, More Recipes With a Jug of Wine were written by the San Francisco Chronicle food writer decades ago - and most everything in them is superb - and i learned a lot as a new cook, young wife, from reading through them in the late 1970s... i got a [very French] sense of food as a way of life
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