Need a recipe for ham salad

I cooked a 12 (or so) pound ham on Hot Mama yesterday and being as there are only two of us, I have a lot of left over ham. This morning I did a yeoman's job of removing the bone(s) and slicing what can be sliced. Now I want to dice some of the smaller pieces (ham and potato soup, plus some will be used in making omelette's) and the rest I will grind for ham salad. So, I am hoping my friends here will share their favorite ham salad recipes. I am not sure if non-southern folks even do ham salad, but if not maybe some of them will learn something from the recipes I am expecting. Thanks in advance.

Hello Robert,

I have never heard of ham salad. Is it something similar to chicken salad with celery and mayo? Or is it like a German potato salad with ham instead of bacon?

Hello Robert,

I have never heard of ham salad. Is it something similar to chicken salad with celery and mayo? Or is it like a German potato salad with ham instead of bacon?

More of the former than the latter David. In the south it is used as a spread for sandwiches. So, more like chicken or tuna salad.

I sure do hope you're planning on split pea soup with that bone. When I make ham salad I simply grind up a few dill pickles when grinding the ham and then mix it with mayo. Or you can simply mix in dill pickle relish with the mayo.

Bob,

That ham sure sounds good. Here's my wife's recipe for ham salad sand, an ancient one from her Florida cracker Gran.

Ham Salad Sand (Carrie Sue Whitten)

1.5 lb. baked ham, approx.
4 TB homemade mayonnaise
2 tablespoons dijon mustard
1/4 cup dill pickle relish (or a sweet pickle relish)
1 tsp hungarian paprika
1/4 cup chopped celery for crunch (sometimes yes, sometimes use 1/4 C radish for spice)
fresh ground white pepper to taste
(addition of 1-2 tsp prepared horseradish is popular if sweet relish is not used)

---------------------------------------------

Chop the ham very finely (use food processor if you want smoothest)
Combine with spoon in non-reactive bowl
Add more mayo, if creamier texture preferred

serve on sandwiches or hold (2 day max)

I sure do hope you're planning on split pea soup with that bone. When I make ham salad I simply grind up a few dill pickles when grinding the ham and then mix it with mayo. Or you can simply mix in dill pickle relish with the mayo.

Howie, I like ham salad with some very finely diced onion and celery in it, I agree with you though I like dill more than sweet pickle relish. And I like a mayo that is more lemony than most commercial mayo's. I have found one though that is lemony called Dukes. Dukes is a North Carolina company, and IMO it is superior.

Bob,

That ham sure sounds good. Here's my wife's recipe for ham salad sand, an ancient one from her Florida cracker Gran.

Ham Salad Sand (Carrie Sue Whitten)

1.5 lb. baked ham, approx.
4 TB homemade mayonnaise
2 tablespoons dijon mustard
1/4 cup dill pickle relish (or a sweet pickle relish)
1 tsp hungarian paprika
1/4 cup chopped celery for crunch (sometimes yes, sometimes use 1/4 C radish for spice)
fresh ground white pepper to taste
(addition of 1-2 tsp prepared horseradish is popular if sweet relish is not used)

---------------------------------------------

Chop the ham very finely (use food processor if you want smoothest)
Combine with spoon in non-reactive bowl
Add more mayo, if creamier texture preferred

serve on sandwiches or hold (2 day max)

Thanks for the recipe Jeff, I have saved it to file. I've never thought of either Dijon mustard or horseradish for ham salad. They both sound good as they would add a touch of piquancy to the sandwich.

I sure do hope you're planning on split pea soup with that bone. When I make ham salad I simply grind up a few dill pickles when grinding the ham and then mix it with mayo. Or you can simply mix in dill pickle relish with the mayo.

Howie, I like ham salad with some very finely diced onion and celery in it, I agree with you though I like dill more than sweet pickle relish. And I like a mayo that is more lemony than most commercial mayo's. I have found one though that is lemony called Dukes. Dukes is a North Carolina company, and IMO it is superior.

I like Duke's, too.

Here is some browsing for you: http://www.cdkitchen.com/recipes/cat/965/

Personally, my fave would be Jambon Persillé

We had a Heavenly Ham store for a short time in Redding. I had their ham salad a few times and it was fabulous. Wish I had the recipe. Other than that, I have not had ham salad since.

We had a Heavenly Ham store for a short time in Redding. I had their ham salad a few times and it was fabulous. Wish I had the recipe. Other than that, I have not had ham salad since.

Karen, have you tried to duplicate the recipe? Being southern Ham salad can't be real difficult. I am thinking a secret ingredient of something unsuspected is necessary. I just got some freshly ground red chile powder from New Mexico, maybe a three finger pinch would work. I do like the idea of a bit of Dijon or maybe a spoonful of horseradish to add that something else. Definitely though I am a dill pickle relish kind of guy over sweet pickle relish.

Bob, be sure to hang onto a fourth pound of the ground ham for these:

HAMBURGERS ALLA ORSON WELLES:

1 lb Lean ground beef
1/4 lb Finely ground ham
1 Small onion minced
2 1/2 tbl Butter
1 Egg (beaten)
3/4 tsp Salt
1/4 tsp Pepper
1/8 tsp Thyme

Nuke onion in butter. Add to meat with everything else. Form into four patties. Refrigerate for at least an hour, preferably overnight. Grill over high heat/coals for fifteen minutes, turning once.

its like baloney salad only you use ham.

its like baloney salad only you use ham.

LOL David, but you are dead on!

Bob, be sure to hang onto a fourth pound of the ground ham for these:

HAMBURGERS ALLA ORSON WELLES:

1 lb Lean ground beef
1/4 lb Finely ground ham
1 Small onion minced
2 1/2 tbl Butter
1 Egg (beaten)
3/4 tsp Salt
1/4 tsp Pepper
1/8 tsp Thyme

Nuke onion in butter. Add to meat with everything else. Form into four patties. Refrigerate for at least an hour, preferably overnight. Grill over high heat/coals for fifteen minutes, turning once.

Thanks for the recipe Carl. That sounds delicious, and I will be sure to do it.

its like baloney salad only you use ham.

I've never heard of baloney salad either. Is that another Southern delicacy?

its like baloney salad only you use ham.

I've never heard of baloney salad either. Is that another Southern delicacy?

Sort of like this?

http://www.youtube.com/watch?v=g8huXkSaL7o

southern delicacy? well, i do come from south jersey.

Carl,

We love diced ham in burgers and thought we were the only ones to have the secret. Good ideas are rarely a secret.

[Jenise]

Hello Robert,

I have never heard of ham salad. Is it something similar to chicken salad with celery and mayo? Or is it like a German potato salad with ham instead of bacon?

More of the former than the latter David. In the south it is used as a spread for sandwiches. So, more like chicken or tuna salad.

To make the ham salad even more distinct from the usual chicken or tuna salads, consider substituting finely diced water chestnuts for the celery component.

To make the ham salad even more distinct from the usual chicken or tuna salads, consider substituting finely diced water chestnuts for the celery component.

That is a great idea Jenise, it's too late for this one, but I will remember it for the next. I have also thought about finely dicing some white radish for a different twist on the celery component. I still have probably 8oz left, and deliberately left it a little dry (can always add a little more Duke's) and am now wondering if I might add a little raw egg as a binder, and then form a patty for a REAL hamburger.

[Jenise]

That is a great idea Jenise, it's too late for this one, but I will remember it for the next. I have also thought about finely dicing some white radish for a different twist on the celery component. I still have probably 8oz left, and deliberately left it a little dry (can always add a little more Duke's) and am now wondering if I might add a little raw egg as a binder, and then form a patty for a REAL hamburger.

Radish would be delish, but it's something that you should only add just before serving--radish goes a rubbery form of soft when moistened. For your burger mix, shouldn't need any egg at all--the meats should bind perfectly.