Creamy, a little tangy, and perfect on crackers or soft white bread. Here’s a classic, no-frills version, done step by step.
🐖 Old-Fashioned Ham Salad
⏱ Time
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Prep: 15 minutes
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Chill (optional but recommended): 30–60 minutes
🍽 Serves
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About 4–6 people
🛒 Ingredients
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2 cups cooked ham, finely chopped
(leftover baked ham is perfect) -
½ cup mayonnaise (add more if you like it creamier)
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1 tablespoon yellow mustard
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1–2 tablespoons sweet pickle relish
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1 tablespoon finely minced onion
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1 tablespoon celery, very finely chopped
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½ teaspoon sugar (optional, but very traditional)
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¼ teaspoon black pepper
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Pinch of salt (taste first—ham is salty)
Optional old-school add-ins
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1 hard-boiled egg, finely chopped
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A dash of pickle juice
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Paprika for garnish
🔪 Step-by-Step Directions
1. Chop the ham
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Cut the ham into chunks.
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Finely chop it with a knife or pulse briefly in a food processor.
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You want it small and spreadable, not a paste.
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2. Prep the mix-ins
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Finely mince the onion.
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Chop the celery as small as possible so it blends in smoothly.
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Big chunks = crunchy surprises (not very old-fashioned).
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3. Make the dressing
In a medium bowl, combine:
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Mayonnaise
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Yellow mustard
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Sweet pickle relish
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Sugar (if using)
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Black pepper
Stir until smooth.
4. Combine everything
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Add the chopped ham, onion, and celery to the bowl.
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Gently stir until everything is evenly coated.
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Taste and adjust:
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More mayo → creamier
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More relish → sweeter
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A splash of pickle juice → tangier
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5. Chill (recommended)
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Cover and refrigerate for at least 30 minutes.
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This lets the flavors blend and mellow—very worth it.
6. Serve
Serve cold:
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On white bread or potato rolls
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With crackers
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In lettuce cups
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Or straight from the bowl (no judgment)
Optional garnish: a light sprinkle of paprika on top.
💡 Old-School Tips
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If it’s too thick, add 1–2 teaspoons milk or pickle juice.
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If it’s too salty, a tiny pinch of sugar balances it.
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Keeps well in the fridge for 3 days, tightly covered.