Ham Salad

I have leftover ham this week and the challenge is to reinvent it in delicious ways.  This ham salad is one of my favorites.  I am the only person in my family who still enjoys the “salad” sandwich, and I love them all:  egg, chicken, turkey, tuna, salmon, and ham, of course.  As a child I walked to school and came home for lunch everyday.  Most days we ate sandwiches, sometimes macaroni and cheese or Chef Boyardee pasta for a change of pace.  Usually there was soup to accompany the sandwiches, and a little something sweet to carry along for the walk back to school.  So these kinds of sandwiches are my fall-back comfort food.  But these days a mayo-based sandwich filling is a special treat, consumed infrequently, and not without some thought to my cholesterol levels.  However,  I believe in all things in moderation, so here’s how I make ham salad along with a couple of ways to enjoy it. 

Ham Salad
(makes about 1 1/2 cups)
8 ounces carefully-trimmed, coarsely chopped ham
1 scallion, white and green top, coarsely chopped
2 to 3 tablespoons mayonnaise
2 to 3 tablespoons dill pickle relish
freshly ground pepper
Place the chopped ham and scallion in the bowl of a food processor fitted with the metal blade and pulse to chop.  The mixture should have some texture, you don’t want a puree.  Remove to a mixing bowl and add the mayonnaise and pickle relish, starting with 2 tablespoons of each.  Mix gently and adjust with additional mayo and relish to your taste.  If you like you can add a little Dijon mustard to the mixture, or use sweet relish instead of the dill relish.  Adjust the seasoning with pepper and salt , if required.  Serve the ham salad as a spread, with crackers or toasted baguette, or use as a sandwich spread.  Store in the refrigerator for up to 3 days.

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