Paula Deen Ham Salad

Paula Deen ham salad takes 10 minutes and leftover ham, celery and hot pickle relish to make a creamy, chunky spread that feeds 5. It's an easy leftover ham recipe for potluck tables, cookouts, church suppers or Sunday dinner sandwiches, and it's make-ahead friendly.

Chop the ham in a food processor until it's finely crumbled, because that texture is what makes the salad spread like a sandwich filling. Leave it in big chunks and you get a loose, chewy mix that slides right off the cracker.

Paula uses hot pickle relish and a spoonful of Dijon instead of the usual sweet relish, so the salad gets a tangy kick that cuts through the salty ham. She also folds in diced hard-boiled eggs, which keep every bite creamy.

Paula Deen Ham Salad

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Course: SaladCuisine: American, SouthernDifficulty: Easy

Servings

5

servings

Prep time

10

minutes

Cooking timeminutes

Calories

280

kcal

Finely chopped ham, crisp celery and diced eggs come together in a creamy, tangy spread with a little heat from the relish. It's thick enough to mound on a cracker or stack between two slices of bread.

Ingredients

• 2 cups chopped in a food processor leftover ham
  

• 1 cup finely diced celery
  

• 1/4 cup finely minced sweet onion
  

• 1 teaspoon Dijon mustard
  

• 2 hard-boiled diced eggs
  

• 1/4 cup drained hot pickle relish
  

• 1/2 cup mayonnaise
  

Directions

• Chop the ham: Pulse 2 cups of leftover ham in a food processor until it's chopped fine. Stop before it turns to paste, so you still have some texture.
• Prep the vegetables: Finely dice 1 cup of celery and mince 1/4 cup of sweet onion. Keep the pieces small, so nobody gets a big crunchy bite in a sandwich.
• Boil the eggs: Hard-boil 2 eggs, then peel and dice them. Let them cool first, since warm egg will thin out the mayonnaise.
• Mix the salad: Combine the ham, celery, onion, eggs, 1/4 cup drained hot pickle relish, 1 teaspoon Dijon mustard and 1/2 cup mayonnaise in a bowl. Stir until everything is well blended and evenly coated.
• Serve: Spoon the ham salad onto crackers or spread it on bread for sandwiches. A sprig of parsley and a slice of egg on top makes it look nice for a party.

Tools for this recipe

• Cuisinart 14-cup food processor, Pyrex 3-piece glass mixing bowl set, Victorinox Fibrox 8-inch chef's knife, Hellmann's real mayonnaise, 30 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use deli ham instead of leftover baked ham?

Yes, thick-cut deli ham works fine, since you chop it fine anyway. Baked ham has a deeper, smokier flavor, so you may want to add a pinch of black pepper if you use deli ham.

How long does ham salad keep in the fridge?

Store it in an airtight container and eat it within 3 to 4 days. Because it has mayonnaise and eggs, don't leave it out at a party for more than 2 hours.

Can I make ham salad ahead of time?

Yes, it actually tastes better after an hour or two in the fridge, since the flavors have time to blend. Give it a good stir before serving, because it can settle a bit.

What can I use if I don't have hot pickle relish?

Sweet pickle relish works, though you'll lose the heat. Add a few dashes of hot sauce or a little chopped jalapeno to bring some of that kick back.

Why is my ham salad watery?

The usual cause is relish that wasn't drained well, so press it in a strainer before you stir it in. Celery can also release water if the salad sits for days, which is another reason to eat it fresh.