School is in full swing and harvest is starting…in my world that translate to packing lunches and lots of them! This ham salad is a nice variation to your typical lunch meat sandwich and a great way to use up leftover ham.
It’s quick and easy to make with only three simple ingredients; ham, mayonnaise and pickles. Throw the ham and pickles in your food processor and then add just enough mayo to hold it all together. Yum!
Now, I mentioned leftover ham, are you like our family? You love the flavor of a whole baked ham, but can’t eat the whole thing in one meal? We often have lots of ham leftover so when I roast a ham I follow the menu plan below.
Day 1: Baked ham simply sliced with these mashed potatoes and these rolls.
Day 2: This recipe for Ham and Bean Soup with a side of corn bread.
Day 3: I mix up a batch of the ham salad recipe below. Serve as a sandwich or with crackers as an appetizer. Enjoy!
Still more ham leftover? Dice it up and throw it into this cheesy hash-browns and ham recipe. I also like to freeze 2 cups of diced ham to pull out and use in any of the mentioned recipes later.
- 3 cups fully cooked ham, finely chopped (I use my food chopper)
- 1 Tbs dill relish (I also puree my own pickles for this, but store bough relish works too)
- 1 cup mayonnaise (approx. can ad more to taste)
- optional:
- 1 Tbs onion, finely chopped
- 1 Tbs celery finely chopped
- Serve as a sandwich on bread or spread on crackers
- combine your ham, pickles and mayo (optional ingredients as well if using) in a large bowl and mix well. Cover and refrigerate until ready to serve. Enjoy!
