Southern-style ham salad

A classic Southern recipe that turns leftover holiday ham into a creamy, tangy treat, perfect for sandwiches or dipping.

Equipment

• food processor
• large mixing bowl
• small bowl
• whisk
• large spoon or spatula
• plastic wrap
• airtight container

Ingredients

• 2 cups (about 10-12 oz) fully cooked ham, finely chopped
• ½ cup finely chopped celery (about 2 stalks)
• ¼ cup finely chopped sweet onion (like Vidalia or Walla Walla)
• ⅓ cup sweet pickle relish, well-drained
• ½ cup mayonnaise (Duke’s or Hellmann’s recommended)
• 1 tablespoon Dijon mustard (or yellow mustard for a milder tang)
• 1 teaspoon Worcestershire sauce
• ¼ teaspoon garlic powder
• Salt and freshly ground black pepper, to taste
• Optional: Pinch of cayenne pepper or a dash of hot sauce for a little heat
• For Serving: Soft, fresh bread (like white, brioche, or potato rolls)
• For Serving: Lettuce leaves (like butter lettuce or Bibb)
• For Serving: Ripe tomato slices
• For Serving: Crackers or celery sticks for dipping

Instructions

1. Prepare the Ham: Cut the ham into 1-inch cubes and pulse in a food processor in short bursts until finely ground but not a paste, or chop by hand with a sharp chef’s knife ensuring uniformly small pieces.
2. Combine the Vegetables and Relish: In a large mixing bowl, combine the finely chopped celery, sweet onion, and well-drained sweet pickle relish, pressing the relish with the back of a spoon to remove liquid.
3. Mix the Creamy Dressing: In a small bowl, whisk together the mayonnaise, Dijon mustard, Worcestershire sauce, and garlic powder until smooth and well combined.
4. Combine All Ingredients: Add the finely chopped ham to the bowl with the vegetables, pour the creamy dressing over the top, and gently fold everything together until evenly coated. Season with salt, pepper, and any optional spices.
5. Chill and Rest: Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow flavors to meld and the salad to firm up.
6. Serve and Enjoy: Give the salad a quick stir and serve piled high on soft, fresh bread with crisp lettuce and juicy tomato slices, or as a dip with crackers or celery sticks.

Notes

Use bone-in, country-style or spiral-cut ham; avoid honey-baked or heavily glazed hams. Duke’s mayonnaise is recommended for authentic flavor. Ensure ingredients are finely chopped for the best texture. Drain relish well to prevent a watery salad. Can be customized with chopped pecans, walnuts, diced bell peppers, pickle juice, or lemon juice. Best enjoyed within 2–3 days when stored in an airtight container in the refrigerator.

Nutrition

Calories: 352 kcal · Total Fat: 27.1 g · Saturated Fat: 5.8 g · Cholesterol: 62 mg · Sodium: 988 mg · Total Carbohydrates: 9.8 g · Dietary Fiber: 0.6 g · Sugars: 7.6 g · Protein: 15.2 g