Don't know what to do with all that leftover ham from Easter? Try this fast and easy ham salad with tangy mustard and crunchy celery. Enjoy it in a sandwich or just on its own.

Recipe courtesy of Food Network Kitchen

Save Recipe Print

Total:: 10 min
Active:: 10 min

Yield:: about 4 cups

Level:: Easy

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
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.

My Private Notes

Name: Ham Salad
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: about 4 cups
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; 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