If you don't know what ham salad is, then you are probably from the North. Having grown up in Missouri, however, I have eaten my fair share of ham salad, usually at a church potluck or family dinner. I've probably mentioned before that I am a big fan of anything made into a "salad," essentially being any protein or vegetable chopped up and mixed with a mayo-based dressing, and ham salad is no exception. This is made similarly to a tuna or potato salad, where ham is the star of the show, creating a savory, salty dip for crackers or a spread for sandwiches. What makes this unique is that the ham is chopped very finely (I use a food processor to do the chopping here), so the texture is much finer and more uniform than, say, a chunkier chicken salad. My version is also different from those I grew up with, because we are using organic avocado oil mayonnaise, as opposed to super-processed soybean or canola oil mayos, and the ham is naturally-raised, not from a feed lot. I really do love re-creating my childhood favorites using real food ingredients!
I have made this before, but it struck me to whip up a batch this week after we had lots of leftover ham from our Easter dinner. I suppose you could go out and buy ham just to make this dish, but something about it just screams "the perfect use for leftovers." Either way, this recipe is made with ham from a roast, not deli-style sliced ham. You need that firm, roast-like texture to create this spread rather than using thin, flimsy deli ham pieces.
I use dill pickles here, but if sweet pickles are your thing, feel free to sub them in for the dills. Some people also throw hard-boiled eggs into their ham salad, so feel free to do so, especially if you have extras you are trying to use up. If adding hard-boiled eggs, just adjust the mayo and seasonings as needed to keep the texture creamy and the flavors in balance.
Not only is this an awesome way to use up leftovers, but it is also super high in protein and it makes a quick lunch or snack for just about anyone in the family. I served mine with sourdough crackers (using the easy and delicious King Arthur Flour recipe here), but you could easily spread this on some softer-style sourdough bread to make a sandwich or use as a dip for cut up veggies.
Southern-Style Ham Salad
Makes about 4 cups
2 heaping cups (about 1 lb) roast-style ham, diced
1/4 cup white onion, diced
1/2 cup celery (about 2 stalks), diced
2 Tbs fresh parsley, chopped
1 medium dill pickle (about 2 Tbs), chopped
Optional: 2 tsp jarred pimento peppers
1/4 cup good quality mayonnaise--you can add another Tbs or two if your salad is a bit dry, depending on the fattiness of the ham you use
2 tsp brown or dijon mustard
1 tsp pickle juice
1/4 tsp garlic powder
1/4 tsp paprika powder
Big pinch black pepper, to taste
In a food processor, pulse the diced ham several times and then continue to blend it until it is very finely chopped, just before it becomes a paste. Remove from the food processor and set aside in a mixing bowl.
Add the onion, celery, parsley, pimento (if using) and pickle to the food processor and blend until finely chopped. Mix in with the chopped ham.
Stir in the mayonnaise, mustard, pickle juice, garlic powder, paprika, and black pepper. Stir well to combine and create a cohesive mixture. Taste for seasoning and add a bit more mayo if your ham was on the dry side.
Serve right away or refrigerate until ready to use. This will keep for up to a week in the fridge.
Serve with crackers, soft sourdough bread or veggie sticks of your choosing.
Brine & Broth
I am a gut health-focused nutritionist and online health coach based in Southwest Wisconsin. My recipes and philosophies center around traditional, nutrient-dense foods that support robust gut health.