This old-fashioned ham salad recipe is a creamy, flavorful spread made with simple ingredients, just like Grandma’s. It’s perfect for sandwiches, sliders, or serving with crackers for an easy lunch or party appetizer.
For even more hearty salads, try this tuna salad recipe, seafood salad, and egg salad, too!
Table of Contents
Before You Get Started
- Avoid overprocessing. Pulse the ham in the food processor (don’t puree) for a chunky, deli-style texture.
- Drain wet ingredients (like relish or pickles) to keep the salad from turning watery.
- Chill before serving. A quick rest in the fridge helps the flavors meld and improves texture.
- Optional add-ins: Hard-boiled eggs or cheese make it heartier. Adjust the mayo if you add these.
How to Make Ham Salad
Step 1: Chop or Pulse the Ham
Add ham, celery, onion, and any eggs or herbs to a food processor. Pulse in short bursts until finely chopped; don’t overdo it.
** Quick Note: You can also chop by hand for a chunkier texture.
** Pro Tip: Pulse just until the ham looks like small flakes; too much and it’ll turn mushy.
Step 2: Mix the Dressing
In a large bowl, whisk together mayonnaise, mustard, relish, and Worcestershire. Add a splash of vinegar or lemon juice if you want a tangier flavor.
** Quick Note: If your ham was glazed or sweet, start with dill relish to balance the flavor.
Step 3: Combine
Stir the chopped ham mixture into the dressing until evenly coated. Taste and season with salt and pepper, if desired.
** Quick Note: Ham is salty on its own, so don’t add the salt until you’ve had a chance to taste the salad first.
** Pro Tip: Start with less mayo, since you can always add more for your desired consistency.
Step 4: Chill and Serve
Cover and refrigerate for at least 30 minutes to allow flavors to develop.
Variations and Serving Ideas
- Classic Southern style: Use sweet pickle relish and hard-boiled eggs for a traditional flavor.
- Deli-style version: Add chopped dill pickles for tang.
- Add cheese: Fold in grated cheddar for a heartier twist.
- Serving ideas:
- On slider rolls or croissants for mini sandwiches.
- As a cracker or veggie dip at parties.
- In a wrap or lettuce cups for a low-carb option.
Storage, Freezing & Make Ahead
- Store in an airtight container in the fridge for 3–5 days.
- Do not freeze. Mayo-based salads separate and become watery.
- Make ahead: Prepare up to one day early, then stir before serving.
Frequently Asked Questions
How do I prevent ham salad from turning watery?
Drain any wet ingredients (pickles, relish, or canned ham) and don’t overmix. Chill before serving.
Can I freeze ham salad?
No. The mayo will separate and create an unpleasant texture.
What’s the difference between ham salad and deviled ham?
Ham salad is looser, creamier, and usually includes relish or eggs. Deviled ham is smoother and more heavily seasoned.
Should I use sweet or dill relish?
Sweet relish gives a classic old-fashioned flavor, but dill relish or chopped pickles make it tangier. Both work great!
Can I make ham salad without a food processor?
Yes! Just mince the ham finely with a sharp knife for a chunkier texture.
Related Recipes
Classic Ham Salad
Equipment
Ingredients
- 1 ½ lbs. leftover or thick-cut ham, trimmed and chopped (about 4 ½ – 5 cups total)
- 2 green onions, chopped
- 2 stalks celery, chopped
- 1 tablespoon fresh chives (optional)
- ¾ cup mayonnaise, plus more to taste
- 2 tablespoons mustard (I like Dijon, but yellow mustard also works well)
- 2 tablespoons sweet pickle relish
- ½ teaspoon Worcestershire sauce
- Kosher salt and ground black pepper, to taste
- Garnish: chopped fresh chives or chopped fresh parsley
- For serving: assorted crackers, slider rolls, or buns
Instructions
- In the bowl of a food processor, combine the ham, egg, green onions, celery, and chives. Pulse until the ingredients are very finely chopped (but not pureed), scraping down the sides and stirring as necessary.
- In a large bowl, whisk together the mayonnaise, Dijon mustard, pickle relish, and Worcestershire sauce.
- Add the ham mixture and stir to combine. Taste and season with salt and pepper, if desired. Add extra mayo, if necessary, to bring the salad together and reach the desired consistency.
- Cover and chill for at least 30 minutes before serving. Serve with assorted crackers or on sandwiches.
Notes
- Use leftover ham, not deli slices. Thicker ham gives better texture.
- Pulse in short bursts; avoid a paste-like consistency.
- Chill before serving for the best flavor.
- Taste before salting; ham is salty on its own.
- Use Duke’s mayonnaise for authentic Southern flavor.
- Add diced egg or cheese for variations.
- Best eaten within 3-5 days.
- Don’t freeze; it will separate.
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