April 5, 2015
Growing up in Western PA, ham salad on white bread was a way of life. I particularly loved it as an after-school snack -- in fact, it's one of my fondest memories of childhood. I also loved it spread on saltine crackers, endive leaves and celery ribs. A few years ago, I was surprised to find that ham salad is popular in other areas of the country as well...but definitely not in New York City. If you have never had it, do yourself a favor next time you have leftover holiday ham. Instead of the same old ham sandwich with mustard, give ham salad a go! - Stephanie
1 pound leftover ham (wet-cured or dry cured -- try Stephanie's recipe for roasted ham)
½ cup prepared mayonnaise
¼ cup sweet pickle relish
2 teaspoons Dijon mustard
Kosher salt and freshly ground black pepper
Put the ham in a food processor and process until finely chopped. Stir together the mayonnaise, relish and mustard in a bowl until combined. Add the ham and fold to combine; season lightly with salt and pepper. Cover and refrigerate for at least 1 hour to allow the flavors to meld. Serve with crackers or as a sandwich on toasted bread.