Four or five years ago, I did a couple of posts about ham salad (here and here), detailing my search for THE recipe to replicate the delicious, nummy, oh! so tasty ham salad served in sammiches at my school – the University of Massachusetts at Amherst (the ‘h’ is silent, y’all – unless you’re talking about that town in New York state, which is not where I went to school). My earlier efforts came close, but now, years and years later, I think I can finally say that I have achieved ham salad nirvana and can go to my rest a happy and fulfilled man.
Too much?
I don’t really care, this is a darned good ham salad, and, if you’re the sort of person likely to enjoy ham salad, you need this recipe. It is also, I should add, a pretty nifty way to use leftover ham.
INGREDIENTS
•3 cups diced ham
•1/2 cup chopped sweet onion
•1 tbsp dill pickle relish
•1 tsp yellow mustard
•1/3 to 1/2 cup mayonnaise
•1 tbsp Thousand Island Dressing
•1 tsp sugar
Place the diced ham in a food processor fitted with the metal blade and pulse several times to finely chop.
Add the chopped sweet onion and the dill pickle relish and pulse a few more times to blend well.
Turn the ham mixture into a mixing bowl and stir in the mustard, mayonnaise, and Thousand Island Dressing.
Give it a taste.
Pretty good, isn’t it?
But it’s not quite right, yet…
Stir in one teaspoon of sugar, let the ham salad rest, then give it another taste.
THAT’S what I’m talkin’ about!