Ham Salad is a classic – a recipe many of us break out when there’s leftover ham on hand. You’ll find this Ham Salad recipe perfect to make with your extra Easter ham, and it’s perfect to pile on sandwiches.
What do you do with your leftover ham? I made Ham Salad. I feel like I haven’t had – or thought about – ham salad in many years.
Just a few days before Easter, I placed a grocery store order for some essentials: potatoes, ham, green beans, two bags of Reese’’s Peanut Butter Eggs (don’t judge –they’re only around such a short time each year).
When we picked up our order and started unpacking, we discovered we ended up with a 10-pound ham instead of the 2-pound ham we ordered. Ugh!
There are only two of us this year, and absolutely zero room in my freezer. Instead of running back to the store, I called our neighbor to see if she and her family would take the ham.
She reluctantly said yes, and kindly sent many slices back over to us. I didn’t want a lot of leftovers in the fridge, so I decided to make Ham Salad.
I haven’t had it in eons. I’ve never even made it before. One thing I did know what that I wanted my Ham Salad to be a bit on the chunky side, and went on my way to make it. This recipe could not be any easier to make.
Looking for a sandwich with a good source of protein? Try one of these:
My Ham Salad is pretty basic with the exception of one ingredient: Branston Pickle. This is an English goodie that isn’t really made with pickles, but it’s pickled chutney made with a variety of diced veggies.
I love it (this isn’t a sponsored post, but you should try this stuff if you can find it)! My husband was introduced to Branston Pickle on one of his first trips to England when he was in college.
He ran across it recently and picked up a jar. We had it on crusty bread with a fabulous cheddar cheese. Simple. Delightful! I’m hooked.
Instead of the traditional dill pickle that you’d normally find in Ham Salad, I added Branston Pickle. If you can’t find any for this recipe, just use your favorite pickles or relish.
This gave the Ham Salad a tangy flavor that is perfect on sandwiches!
Looking for More Recipes with Ham? Try One of These:
If you find yourself with extra ham this season, try an oldie but goodie Ham Salad. This recipe has me looking forward to lunchtime!
Patricia Conte/Grab a Plate
Serves Serves 4
4.9 based on 9 review(s)
- 16 ounces cooked ham, diced
- 1/4 cup white onion, diced
- 2 celery ribs, diced
- 1-1/2 teaspoons Branston Pickle (or 1-2 tablespoons of your favorite pickles, diced, or to taste)
- 1 tablespoon favorite mustard
- 4-5 tablespoons mayonnaise, to taste
- Black pepper to season
- 1 teaspoon fresh parsley, torn
- Favorite sandwich bread, rolls, or croissants
- Add the ham to a medium-sized bowl with the onion and celery.
- In a separate bowl, add the Branston Pickle or your favorite pickles or relish, the mustard, mayonnaise, and black pepper. Stir to combine.
- Add mixture to the bowl with the ham and toss to combine.
- Add the parsley and fold in.
- Adjust the ingredients to taste, mix well.
- Refrigerate prior to serving.
- Add to your favorite sandwich bread.