The best Ham Salad recipe…how to make ham spread with leftover ham. Plus, three other recipes with ham leftovers including potatoes, sandwiches and rollups!
Ham Salad Recipe
Thanks to the Ohio Pork Council for sponsoring this post. As always, all opinions are mine.
Did you grow up eating ham salad sandwiches? The first time I remember eating ham salad spread was at my grandma’s house. I think she had often served it, but when I was younger I never wanted to try it. When Maddie was little, she tried it and LOVED it. It was then that I finally tried it for myself. Ham salad is versatile, easy to make and serves up an excellent snack or lunchtime sandwich.
How to Make Ham Salad
Ham salad is really easy to make. Simply take leftover cooked ham (or buy ham specifically for this purpose!) and run it through the food processor. If you have a food grinder, you could run the ham through a grinder, but I like the texture of the processed ham. It’s smaller than diced ham, so works well as a “spread”. You’ll want about two cups of chopped up ham.
Add shredded swiss cheese. I’m a cheese-lover, so this step is a must. Ham & swiss just go together, right?
Add mayonnaise or whipped salad dressing. The choice is yours. Go with whichever you like on a sandwich, or you can even use half whipped dressing and half mayo. It’s your choice!
The last crucial ingredient is a touch of dijon mustard. The mustard adds a little zing of flavor that you’ll love.
Ham Salad with Cheese
As I said above, I LOVE adding cheese to ham salad. Not all ham spreads call for cheese. You can leave it out if you choose. Or you could even add cheddar cheese for a different twist if you’d like.
Ham Salad with Eggs
Some people add hard-boiled eggs to ham spread. At Easter time when you are trying to use up leftover ham and eggs, this recipe is perfect!
Ham Salad with Relish, Onions and Celery
If you like a crunchy texture to your sandwich spreads, add a touch of relish (either dill or sweet), finely diced onion or even chopped celery. These are all optional add ins. I choose to leave them out, but I’ve had ham salad with a touch of sweet pickle relish and it’s given it a nice touch of flavor.
Serve this ham salad on crackers or a sandwich. It makes cute finger sandwiches for brunches, showers and afternoon tea parties.
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Leftover Ham Recipes
If you are looking for what to make with leftover ham, we’ve got three ideas for you!
Hot Ham & Swiss Sandwiches: Take a bakery-style bun (we like pretzel buns). Spread about a tablespoon of dijon mustard on the bottom half of the bun. Place slices of ham and two slices of swiss cheese on the bun. Top it with the other piece of bun to make a sandwich. Wrap the sandwich in aluminum foil and bake at 400 degrees for about 15 minutes or until the sandwich is heated through. Serve warm.
Ham, Swiss & Pineapple Rollups: Take a tube of refrigerated pizza dough (13.8 ounces) and unroll it onto a lightly floured surface. Press the dough gently with your fingers to even it out. Sprinkle ¾ cup finely chopped ham over the dough. The sprinkle ½ cup shredded swiss cheese and ⅓ cup drained crushed pineapple overtop. Roll up the dough starting at the short end as you would a jelly roll. Cut the roll into 8 or 9 slices. Place the slices cut side down in a greased 8×8 pan. Bake at 400 degrees Fahrenheit for about 25 minutes or until the rolls are golden brown and baked through.
Ham, Cheese & Broccoli Stuffed Potatoes: To make the potatoes, bake or microwave the potatoes until they are soft. Slice off the very top of the potato. Scoop out the potato pulp, leaving about ¼ of an inch of potato attached to the skin. Place the pulp in a bowl and add about ¼ cup of diced ham, ¼ cup of shredded cheddar cheese and ¼ cup chopped broccoli. Mix well and stuff the mixture back into the potato. Sprinkle the top with a little bit more shredded cheddar cheese. Bake at 400 degrees Fahrenheit for 15 minutes or until the cheese is melted and the potatoes are heated through.
About Julie Clark
I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.