Chopped Ham Salad

Ingredients

• 790 ml (3⅓ cups)chopped ham
• 80 ml (⅓ cup)diced celery
• 80 ml (⅓ cup)finely sliced green onion
• 80 ml (⅓ cup)drained diced pimentos
• 80 ml (⅓ cup)drained sweet pickle relish
• 80 ml (⅓ cup)real mayonnaise
• 5 ml (1 tsp)Dijon mustard
• 5 ml (1 tsp)prepared horseradish
• 2.5 ml (½ tsp)coarsely ground black pepper
• 1.25 ml (¼ tsp)salt

Instructions

1. 1

   Chop the ingredients

   Chop the ham, celery and green onions.

2. 2

   Drain the additions

   Drain the pimentos and sweet pickle relish thoroughly.

3. 3

   Mix the salad

   Put all the ingredients in a medium mixing bowl and mix well.

4. 4

   Serve or chill

   Serve straight away, or chill in the fridge before serving.

What is chopped ham salad?

Ham salad is an American deli-style mixture of chopped ham bound with a seasoned dressing. It is often served as a sandwich filling or alongside crackers.

This version keeps the ham chunky and adds celery, green onion, pimentos and sweet pickle relish for a mix of savoury, crisp and tangy flavours.

Nutrition and macros by portion

The nutrition label shows one serving as written: 200 calories, 17g protein, 5g carbs, 12g fat.

Ham supplies most of the protein, while the mayonnaise contributes much of the fat; ham, relish and vegetables provide some carbohydrates. Serve a portion with plenty of salad vegetables and bread or crackers to make a more balanced plate.

The ham sets the texture

Chopped ham: Cut or chop it into small, even pieces so it is easy to scoop but still has some bite. The recipe’s 790 ml measure refers to the volume of chopped ham, so pack it loosely rather than compressing it.

Celery and onion: Fine, even pieces distribute their crunch and sharpness throughout the salad without overwhelming each mouthful.

Drain for a creamy result

Pimentos and relish: Drain both well before mixing. Excess liquid can make the mayonnaise dressing thin and watery.

Mayonnaise: It coats the ingredients and brings them together. Mix until everything is lightly covered, while keeping the ham pieces distinct.

Balance the seasoning

Mustard and horseradish: These bring a gentle tang and heat to the creamy mixture. Stir them through evenly so neither flavour is concentrated in one spot.

Salt and pepper: Ham and relish can already be quite savoury, so the listed amounts provide a starting point. Taste the mixed salad before adding anything extra.

Serve it your way

Crackers: Spoon the salad onto sturdy crackers for an easy appetiser, adding it shortly before serving so they stay crisp.

Bread: Use soft sandwich bread or a roll for a filling lunch. Lettuce leaves or sliced cucumber make fresh, crunchy accompaniments.

Chilling and timing

The hands-on preparation takes about 20 minutes, and the salad can be served as soon as it is mixed. Chilling it first is optional, but makes it convenient to prepare ahead.

Keep the bowl covered in the fridge until serving, particularly if it will be out on a table with crackers or bread.

Recipe notes & tips

• Chop the ham into pieces small enough to scoop easily, but avoid mincing it into a paste.
• Drain the pimentos and relish thoroughly to help the salad stay thick.
• Slice the green onion finely so its flavour is spread evenly through the mixture.
• Fold everything together gently to preserve the chunky texture.
• If preparing ahead, cover and refrigerate the salad until it is time to serve.
• Taste before adding extra salt, as the ham and relish are already seasoned.

Variations

• Add crunch: Stir in a little extra finely diced celery.
• Make it tangier: Add a small extra spoonful of sweet pickle relish.
• Increase the heat: Mix in a little more prepared horseradish.
• Use a different mustard: Swap Dijon for another smooth mustard you enjoy.
• Serve as lettuce cups: Spoon the salad into crisp lettuce leaves instead of bread.

Common mistakes to avoid

• Watery relish: Drain it thoroughly before mixing to keep the dressing creamy.
• Large ham chunks: Chop them smaller so the salad is easier to scoop and spread.
• Overmixing: Stir just until combined to retain a chunky texture.
• Too much salt: Taste first, since ham and relish can add plenty of savouriness.
• Leaving it uncovered: Cover the bowl while chilling so the salad stays fresh.

How to store

Store covered in the fridge and use within 3 days. Keep it chilled between servings; stir briefly before serving if any liquid has separated. Do not leave it at room temperature for an extended period.

Frequently asked questions