Culinary history in America reveals ham salads and other minced-meat and mayonnaise preparations were popular from the 1600s on. Before grocery stores were common, most Americans found ways to repurpose dinner leftovers, mixing scraps of chicken, ham or fish with mayonnaise. Ham salad recipes are similar to other “meat salads” and are popular in areas with long histories of pork production, like the Upper Midwest, Mid-Atlantic and Southeastern regions of the country. The texture can vary from chunky to creamy, with regional and family variations. Satisfying and simple, ham salad can be served in sandwiches, with crackers or on a bed of lettuce.
Recipe Servings: 5
Ingredients
- 2 cups finely diced or ground ham (about 3/4 pound)
- 3 hard boiled eggs, chopped
- ¼ cup sweet pickle relish
- ¼ cup mayonnaise
- 2 Tbsp minced green onion
- 2 Tbsp minced celery
- 2 Tbsp minced red bell pepper
- 1 Tbsp chopped fresh parsley
- 2 tsp Dijon mustard
- 1 Tbsp lemon juice
- Large pinch of cayenne (optional)
- Salt, to taste
- Ground black pepper, to taste
Directions
- In a large bowl, combine all ingredients except salt, pepper and cayenne.
- Taste to check flavoring and add cayenne, salt and pepper.
- Serve chilled.
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