Ham Salad
- Level: Easy
- Yield: about 4 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 221
- Total Fat
- 16
- Saturated Fat
- 2
- Carbohydrates
- 8
- Dietary Fiber
- 1
- Sugar
- 6
- Protein
- 10
- Cholesterol
- 38
- Sodium
- 712
- Total: 10 min
- Active: 10 min
Ingredients
1/2 cup mayonnaise, plus more if needed
2 tablespoons whole-grain mustard
1 pound leftover baked ham, cut into 1-inch chunks
1 1/4 cups drained bread-and-butter pickle chips and 1 tablespoon pickle juice, plus more if needed
2 inner ribs celery, finely chopped, plus 2 tablespoons coarsely chopped leaves from the inner ribs
1/2 small red onion, finely chopped
Directions
- Whisk the mayonnaise and mustard together in a large bowl. Pulse the ham and pickles in a food processor until finely chopped but not pureed. Add the ham mixture, pickle juice, celery, onions and celery leaves to the mayonnaise mixture, and stir. Taste; if the salad seems dry (it should be spreadable), add more mayonnaise and/or pickling liquid. Serve as is or on sandwiches.
Cook’s Note
The type of ham you use will determine the amount of extra mayonnaise and/or pickle juice you add to the salad: hams with higher water content will require less moisture.