My most-asked-for ham salad recipe only needs leftover ham, mayonnaise, celery, onion, and the right amount of seasonings.
Ham salad is a classic Southern dish that has been around for generations. It’s a versatile mixture of chopped ham, mayonnaise, and vegetables that can be served in sandwiches, wraps, on top of salads, and more. But what exactly are the main ingredients that go into this tasty spread? Here is an essential guide to the core components of ham salad and how to make it yourself.
The Key Ingredients
While there are many variations, ham salad typically contains just a few main ingredients:
Chopped or Ground Ham
Of course, ham is the star of the show when it comes to ham salad. The ham can come from a few sources
-
Leftover baked or roasted ham from a previous meal. This is a delicious way to repurpose holiday ham into another dish.
-
Deli-style cooked ham that you purchase specifically to make ham salad. Look for good quality ham without too many preservatives or additives.
-
Canned cooked ham. This works well but tends to be saltier than other options so adjust any added salt accordingly.
No matter the source, the ham should be finely chopped, diced, or ground so it incorporates well into the salad mixture. Pulse it in a food processor for an easy shortcut.
Mayonnaise
A good ham salad needs a creamy base and mayonnaise is typically used. Regular or low-fat mayo both work well. Some folks also use Miracle Whip style salad dressing in ham salad. The mayo binds the mixture and adds moisture and tang.
Onion
Onion (white, yellow or sweet) adds crunch and flavor. The onion should be minced or finely diced. I’d recommend using at least 1/4 cup in your ham salad but you can adjust to taste.
Celery
Like onion, celery contributes texture and freshness. Chopped celery pairs nicely with the salty ham and rich mayo. Aim for around 1/2 to 1 cup chopped celery per batch of ham salad.
Hard Boiled Egg (optional)
While not all recipes call for it, hard boiled egg can add extra protein and flavor. The egg is typically chopped before mixing in with the other ingredients. Feel free to leave it out if you don’t care for egg.
Seasonings and Extras
In addition to the core ingredients above, there are a variety of seasonings and mix-ins that can make ham salad unique:
- Spices like black pepper, paprika, garlic powder
- Sweet pickle relish or chopped dill pickle
- Seedless mustard
- Minced parsley, chives, dill or other fresh herbs
- Hot sauce or Worcestershire sauce
- Grated onion or sweet pickle juice
- Lemon juice
The possibilities are endless for customizing ham salad to suit your tastes. Play around with different add-ins and tweak seasonings until you find your perfect blend.
How to Make Ham Salad
Now let’s discuss the easy process of actually preparing ham salad:
-
Chop the ham. Place diced or cubed ham into a food processor. Pulse several times until the ham is finely chopped but not completely pureed. You want some texture left rather than a ham paste.
-
Prep any vegetables. Dice the onion and celery into small pieces. Mince any herbs or garlic if using.
-
Mix the mayonnaise. In a medium bowl, combine the mayo with any spices, seasonings, or extras like mustard, hot sauce, etc. Stir well to fully incorporate.
-
Combine everything. Transfer the chopped ham and diced vegetables to the bowl with the mayo mixture. Stir until evenly blended.
-
Chill before serving. Refrigerate the ham salad for at least 1 hour (preferably longer) to allow flavors to meld. Overnight is ideal.
And that’s all there is to it! For even more flavor, consider adding the ham salad to a larger pasta salad, macaroni salad, or potato salad recipe. Top it on greens for a protein-packed salad. Stuff it into tomato halves or scoop it onto cucumber slices for an easy appetizer.
Serving Suggestions
Ham salad tastes great when served:
- On sandwich bread, rolls, or croissants
- Wrapped in lettuce leaves or tortillas
- Scooped onto crackers like Ritz or Club crackers
- On top of a green salad
- Stuffed into pitas or sandwiches
- Inside deviled eggs
- As a dip with fresh vegetables
- In celery stalks or hollowed out cucumbers
- Alongside cheese slices or cubes
- On top of baked potatoes
Get creative with how you incorporate this versatile ham mixture into snacks, sandwiches, side dishes and more. It keeps well in the fridge for 4-5 days so is great meal prep.
FAQs
Can I use canned ham?
Yes, canned chopped ham or spam can absolutely be used. Drain any liquid from the can first. Canned ham tends to be saltier than baked ham so decrease any added salt.
How long does ham salad last?
Store homemade ham salad in an airtight container in the refrigerator for up to 5 days. You can also freeze it for 1-2 months.
What’s the difference between ham salad and chicken salad?
While prepared similarly, the main difference is the use of ham vs chicken. Ham salad also sometimes utilizes more crunchy vegetables like celery or pickle relish. But both chicken salad and ham salad make great sandwiches!
Can I use Miracle Whip instead of mayo?
You sure can! Miracle Whip will lend a more tangy flavor. Feel free to substitute regular mayo for Miracle Whip if that’s your preference.
Should ham salad have mustard?
A bit of mustard (Dijon, yellow, spicy brown, etc.) adds nice flavor to ham salad. Some recipes call for 1-2 teaspoons of mustard. But it can be omitted if you don’t care for mustard.
Classic Southern Ham Salad Recipe
To experience this Southern staple for yourself, whip up a batch of this classic ham salad recipe:
Ingredients:
- 1 pound cooked, diced ham
- 3/4 cup mayonnaise
- 1/2 cup chopped onion
- 1 cup chopped celery
- 2 tablespoons sweet pickle relish
- 1 tablespoon mustard
- 1/4 teaspoon black pepper
- Salt to taste
Instructions:
-
Place diced ham in a food processor. Pulse 5-6 times until finely chopped.
-
Transfer ham to a medium bowl. Add remaining ingredients and stir until fully blended.
-
Refrigerate for 1-2 hours before serving to allow flavors to meld.
-
Serve on sandwiches, over greens, with crackers, etc. Refrigerate leftovers.
Make It Your Own
Ham salad is endlessly adaptable to individual tastes. Play with different ham sources, veggie add-ins, seasonings and serving methods until you find the perfect ham salad recipe for you and your family. With its classic Southern flavors and inexpensive ingredients, ham salad makes for a budget-friendly and delicious addition to any meal.
HOW TO MAKE THE BEST HAM SALAD:
Add the ham, egg, celery, and onion to a blender or food processor. Add a little salt and black pepper to taste. Pulse (short, quick pulses) 20-25 times to mince.
Combine remaining ingredients into a separate bowl (sweet pickle relish, mayonnaise, mustard.)
Then stir it into minced ham mixture. Cover and chill. I like to chill ham salad for several hours. It definitely gets better as it chills for a while.
Serve on rolls, in a sandwich or with crackers!
A TRIED AND TRUE HAM SALAD RECIPE
I’ve been making this salad for over 25 years. You just can’t top perfection. I actually tweaked this recipe based off a recipe I got from my very first Betty Crocker Cookbook. These old Betty Crocker salad recipes are the best! If you like my Potato Salad, you’ll know this! I’ve only slightly changed them over the years to suit my tastes and because I’m very picky about my salad recipes! This ham salad recipe will be the one you use over and over again!
This recipe is perfect for leftover holiday ham. For this recipe, I used a small boneless cooked ham. Thick ham steaks would also work well.
No. You could certainly cut this up by hand. It will take a bit of work though because you want it finely minced. You could also do this in a blender. Just mince a little at a time.
Give this ham salad a taste test before serving. Not adding any more salt to mine would have made it too salty, since my ham was already very salty. Adjust to your taste.
Serve on rolls, biscuits, as Ham Salad Pinwheels, in a sandwich or as a spread for crackers!
Leftovers should be stored in the refrigerator in an airtight container. It will last up to 4 or 5 days. I don’t recommend freezing ham salad. Sometimes the mayonnaise separates when it defrosts.
