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.
Oxmoor House Homestyle Recipes
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