electrolux137
Well-known member
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As is usually the case, I had a good bit of ham left over from Christmas dinner. In the past, I’ve used the leftovers to make a pot of soup of one sort or another. But this year I just wasn’t in a “soup state of mind.” I got to thinking about what I could make instead, and the idea of ham salad came to mind. I did some googling and combined and adjusted ingredients from a couple of different recipes. Here’s what I came up with. It’s really good!
HAM SALAD
4 cups finely chopped ham
2 cold finely chopped hard-boiled eggs
1/2 finely chopped white onion
1/2 cup finely chopped celery
1/3 cup finely chopped pecans
1/4 cup sweet pickle relish
1/3 to 1/2 cup mayonnaise
1-2 tbsp Dijon mustard, to taste
Mix together all the ingredients. The amount of mayonnaise will vary depending on how gooey you like the salad. I like it on the less-gooey side so I went light on the mayo.
I served it on toasted whole-grain bread with baby spinach, mayonnaise on one side and mustard on the other, along with a mélange of dill pickles (cucumbers, red bell peppers, carrots & garlic) and blackberries with a dollop of crème fraîche.[this post was last edited: 12/26/2014-20:09]
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As is usually the case, I had a good bit of ham left over from Christmas dinner. In the past, I’ve used the leftovers to make a pot of soup of one sort or another. But this year I just wasn’t in a “soup state of mind.” I got to thinking about what I could make instead, and the idea of ham salad came to mind. I did some googling and combined and adjusted ingredients from a couple of different recipes. Here’s what I came up with. It’s really good!
HAM SALAD
4 cups finely chopped ham
2 cold finely chopped hard-boiled eggs
1/2 finely chopped white onion
1/2 cup finely chopped celery
1/3 cup finely chopped pecans
1/4 cup sweet pickle relish
1/3 to 1/2 cup mayonnaise
1-2 tbsp Dijon mustard, to taste
Mix together all the ingredients. The amount of mayonnaise will vary depending on how gooey you like the salad. I like it on the less-gooey side so I went light on the mayo.
I served it on toasted whole-grain bread with baby spinach, mayonnaise on one side and mustard on the other, along with a mélange of dill pickles (cucumbers, red bell peppers, carrots & garlic) and blackberries with a dollop of crème fraîche.[this post was last edited: 12/26/2014-20:09]
