Virginia Ham Salad

Oxmoor House
12 servings


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2 cups diced cooked ham
1 cup diced celery
1 cup sweet pickle relish
4 hard-cooked eggs, finely chopped
1/4 cup plus 2 tablespoons mayonnaise
1 teaspoon prepared mustard
12 medium tomatoes
1 1/2 teaspoons salt
Lettuce leaves


Combine ham, celery, pickle relish, eggs, mayonnaise, and mustard; mix well. Chill.

Cut tops from tomatoes; scoop out pulp, leaving shells intact. Sprinkle inside of each tomato with 1/8 teaspoon salt, Invert on paper towels; drain.

Spoon ham salad into tomato shells. Serve on lettuce leaves.

Created date

February 2010