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Prep Time15 minutes
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Cook Time15 minutes
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Serv SizeYield 4 servings
Perfect ham salad with just the right amount of crunch, sweetness, tang — and a little jalapeño spice!
Ingredients
Directions
This is the perfect recipe to use leftover holiday ham from Christmas or Easter — though we often make it with deli ham too. My husband first made it for his fire station crew, and it quickly became a favorite. Creamy, tangy, and a little spicy, it’s just right for sandwiches, crackers, or straight from the bowl.
Finely dice 1 ½ cups of ham and add to a large bowl. This recipe also works wonderfully with leftover Easter hard‑boiled eggs, making it a tasty way to enjoy holiday leftovers.
Finely dice ¼ cup of sweet pickles and 1 tablespoon of pickled jalapeños, then add them to the bowl with the ham.
Finely dice 1 rib of celery and add to the bowl.
Finely dice 3 eggs and finely mince 1 green onion, placing them in the bowl also.
Make the dressing: In a small bowl, stir together ⅔ cup of mayonnaise, 1 ½ teaspoons of Dijon mustard, and 3-4 springs of chopped dill.
Pour the dressing over the diced ingredients, season with salt and pepper to taste, and stir gently until everything is well mixed. Refrigerate the ham salad until ready to serve.
Enjoy!
Conclusion
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