Classic Ham Salad

Square overhead shot of ham salad in a bowl.

An old fashioned ham salad recipe that's creamy, flavorful, and perfect for using up leftover ham. Serve it with crackers or tucked inside sandwiches.

Course Appetizer, Lunch

Cuisine American, Southern

Keyword best ham salad, ham salad recipe, how to make ham salad, leftover ham salad, old fashioned ham salad

Prep Time 20

Chilling Time 30

Total Time 50

Servings (1/4 cup each)

Calories 135kcal

Author Blair Lonergan

Equipment

food processor

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.

Nutrition