Do you have leftover ham from Easter? You don’t want to pass this up! Serve Ham Salad on crackers, on sweet potato biscuits , a toasted brioche bun, or on your favorite bread. If you find it too tempting, eat it by the spoonful while no one is looking! I promise I won’t tell! Pinky swear. Make this first thing in the morning, and you will have it ready to serve at lunch. You may want to double this as I only had a small amount of ham remaining after we made Reubens with some of the ham last night for dinner. I would definitely double it, if you are able.
The Prep:
Take a few slices of your ham and slice them into thin strips. I measured this to be 1/2 pound, around 2 cups.. Place it in a food processor and pulse until finely diced.
Sprinkle the hard-boiled eggs over the ham in a mixing dish. (If you are in need of a foolproof method for hard-boiled egg perfection, visit my site for making Deviled Eggs.) Combine mayo, Dijon mustard, diced celery, diced red onion, diced bread and butter pickles( or sweet pickle relish) and chopped fresh dill.
Give it a good stir to equally distribute the ingredients.
Refrigerate for a few hours to allow the flavors to meld.
Serve it up!
For a tasty twist, and contrast of flavors, serve on a little sweet potato biscuit.. Even on a toasted brioche bun it would be fabulous!
Here’s a quick serve on crackers as an appetizer or a light lunch.
The possibilities are endless!
Ham Salad
Ingredients
- 1/2 pound About 2 cups, sliced, and finely diced in food processor
- 1 large hard-boiled egg, finely chopped
- 1/4 c celery, finely chopped
- 2 T finely chopped bread and butter pickles or a sweet relish
- 1 T finely chopped red onion
- 1/4 c mayo
- 1 T Dijon mustard
- 1 T finely chopped fresh dill
Instructions
- Slice ham into thin strips, about 2 cups, and pulse in a food processor to reachh desired texture.
- Sprinkle the ham with the finely diced hard-boiiled egg.
- Combine the rest of the ingredients in a separate bowl, then combine it with the ham mixture until equally distributed.
- Chill for a few hours in a sealed container before serving.
