Ham Salad
By America's Test KitchenPublished on February 18, 2010
Time
10 minutes
Yield
Serves 4 (Makes 1 3/4 cups, enough for 4 sandwiches)
Ingredients
1 ½ cups diced ham, rind removed¼ cup mayonnaise 3 tablespoons sweet pickle relish 1 tablespoon whole-grain mustard ½ teaspoon pepper
Before You Begin
Stored in an airtight container, this salad can be refrigerated up to 3 days.
Instructions
- CHOP HAM Pulse ham in bowl of food processor until coarsely chopped, about ten 1-second pulses.
- MAKE SALAD Combine mayonnaise, relish, mustard, and pepper in medium bowl. Add ham and mix. Serve chilled.
Time
10 minutesYield
Serves 4 (Makes 1 3/4 cups, enough for 4 sandwiches)Ingredients
1 ½ cups diced ham, rind removed
¼ cup mayonnaise
3 tablespoons sweet pickle relish
1 tablespoon whole-grain mustard
½ teaspoon pepper
Ingredients
1 ½ cups diced ham, rind removed
¼ cup mayonnaise
3 tablespoons sweet pickle relish
1 tablespoon whole-grain mustard
½ teaspoon pepper
Ingredients
1 ½ cups diced ham, rind removed
¼ cup mayonnaise
3 tablespoons sweet pickle relish
1 tablespoon whole-grain mustard
½ teaspoon pepper
Why This Recipe Works
Some ham salad recipes we tested contained as much (if not more) mayonnaise as ham. For our recipe, in order to taste the sweet, smoky meat, we used just enough to add creaminess and hold the salad together. Black pepper was all the seasoning we needed; the ham was plenty salty on its own. For the best consistency, we pulsed the ham in the food processor—but not for too long.
Before You Begin
Stored in an airtight container, this salad can be refrigerated up to 3 days.
Instructions
- CHOP HAM Pulse ham in bowl of food processor until coarsely chopped, about ten 1-second pulses.
- MAKE SALAD Combine mayonnaise, relish, mustard, and pepper in medium bowl. Add ham and mix. Serve chilled.
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