Ham Salad

Ingredients

• 450 g (3 cups)fully cooked ham, ground
• 2hard-boiled eggs, chopped
• 10 g (2 tbsp)celery, finely chopped
• 20 ml (4 tsp)sweet pickle relish
• 10 g (2 tsp)onion, finely chopped
• 240 ml (1 cup)mayonnaise
• 15 ml (1 tbsp)prepared yellow mustard

Instructions

1. 1

   Combine the ham

   Put the ground ham, chopped eggs, celery, relish and onion in a mixing bowl.

2. 2

   Mix the dressing

   In a separate small bowl, stir the mayonnaise and mustard until smooth.

3. 3

   Add the dressing

   Pour the mayonnaise and mustard mixture over the ham mixture.

4. 4

   Stir until creamy

   Mix everything until evenly combined and creamy.

5. 5

   Chill before serving

   Refrigerate the ham salad until you are ready to serve it.

What is ham salad?

Ham salad is a chilled American-style mixture of chopped or ground cooked ham and a creamy dressing, often served as a sandwich filling or with crackers. This version adds hard-boiled egg, celery, sweet pickle relish and onion for a balance of savoury, crunchy and sweet notes.

The method keeps the preparation simple: combine the additions with the ham, stir together the mayonnaise and mustard separately, then mix them in. Chilling lets the salad firm up and makes it convenient to serve cold.

Nutrition and macros by portion

The nutrition label shows one serving as written: 226 calories, 9g protein, 1g carbs, 21g fat.

The ham and eggs contribute most of the protein, while the mayonnaise supplies most of the fat; the ham and relish provide the main carbohydrates. Serve a portion with vegetables or fruit, or add bread or crackers if you want a more substantial meal.

The ingredients that shape the flavour

Ham: Use fully cooked ham and grind it finely so it mixes evenly with the dressing. The recipe depends on the ham for its savoury base.

Relish and onion: Sweet pickle relish brings a tangy-sweet contrast, while finely chopped onion adds a sharper note. Keep both finely chopped for a more even texture.

Dressing: Mayonnaise gives the salad its creamy body, and prepared yellow mustard adds a mild tang. Stir them together first so they are smooth before adding them to the ham.

Getting an even, creamy mix

Separate the dressing step from the ham mixture as written: combine the ham, eggs, celery, relish and onion first, then mix the mayonnaise and mustard in a small bowl. This makes it easier to distribute the dressing without leaving pockets of plain mayonnaise.

Fold and stir until the ingredients look evenly coated, but stop once the mixture is combined. The ham and egg should remain discernible rather than becoming a uniform paste.

Texture and serving

Celery: Finely chopped celery provides small, crisp bites throughout the creamy salad. Cutting it finely helps keep each spoonful easy to spread.

Egg: Chopped hard-boiled egg softens the texture and adds substance. For a neater mixture, chop it into small, fairly even pieces.

Serve the chilled salad in bread or rolls, alongside crackers, or spooned into lettuce cups. Keep it refrigerated until serving.

Chilling and make-ahead timing

The recipe gives no specific chilling time, so refrigerate the salad until it is cold and ready to serve. A covered container helps keep it fresh and prevents it from picking up other fridge smells.

You can prepare it ahead and serve it straight from the fridge. If it has been sitting out during a meal, return leftovers to the refrigerator promptly.

What to serve alongside

For a sandwich, pair the filling with bread or a roll and add crisp lettuce if you like. Crackers make an easy option for a snack or a light lunch.

For a plate with more variety, serve lettuce cups alongside sliced vegetables or fruit. These additions provide freshness and crunch without changing the salad itself.

Recipe notes & tips

• Chop the celery and onion finely so they distribute evenly through the salad.
• Stir the mayonnaise and mustard together until smooth before adding them to the ham.
• Mix just until creamy so some texture remains in the ham and egg.
• Keep the salad covered in the refrigerator until serving.
• Serve with bread, crackers or lettuce cups, depending on how you want to eat it.

Variations

• Add black pepper: Season the salad with a little freshly ground pepper.
• Use dill relish: Swap the sweet relish for dill relish for a less sweet, tangier flavour.
• Add extra celery: Increase the finely chopped celery for more crunch.
• Serve in lettuce cups: Spoon the chilled mixture into crisp lettuce leaves.
• Make sandwiches: Spread the salad between slices of bread or into a roll.

Common mistakes to avoid

• Coarse vegetables: Finely chop the celery and onion so they mix through the salad.
• Uneven dressing: Stir the mayonnaise and mustard together until smooth before combining.
• Overmixing: Stop once the mixture is creamy and evenly combined to retain some texture.
• Serving it warm: Chill the salad in the refrigerator before serving.
• Leaving it uncovered: Store it in a covered container to protect its texture and flavour.

How to store

Store the ham salad in a covered container in the refrigerator and use it within 3–4 days. It is best served cold, so stir it briefly after chilling and serve straight from the fridge rather than reheating.

Frequently asked questions