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Photo: Iain Bagwell; Styling: Buffy Hargett Photo by: Photo: Iain Bagwell; Styling: Buffy Hargett

Ham Salad

Classic Ham Salad gets a new look atop toasted crostini, but it's just as delicious sandwiched between two slices of bread.

Southern Living JANUARY 2012

  • Yield: Makes about 6 cups
  • Hands-on:20 Minutes
  • Total:20 Minutes

Ingredients

  • 2 pounds fully cooked boneless ham, cut into large chunks
  • 1 cup sweet pickle relish
  • 1 cup mayonnaise
  • 1 tablespoon celery seeds
  • 1 1/2 teaspoons yellow mustard
  • 1 teaspoon refrigerated horseradish
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon seasoned pepper
  • 3 to 5 hard-cooked eggs, peeled and chopped
  • Toasted French bread slices (optional)
  • Garnishes: fresh parsley leaves, small sweet pickle halves

Preparation

Process ham, in batches, in a food processor until coarsely ground, stopping to scrape down sides as needed. Place ground ham in a bowl; stir in pickle relish and next 6 ingredients. Fold in chopped eggs. Serve on toasted bread slices, if desired.

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Ham Salad recipe

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