Ham Salad

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.
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  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: about 4 cups
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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

  1. 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.