Ham Salad

Back in the day, this was my GO TO lunch at school. Well, back then, it was offered on white or wheat bread, not a carb-balance tortilla wrap with added organic Romaine.

Still and all… Ham Salad.


I have not, in the ensuing decades, managed to find the secret to what made my university’s version so very, very good, but I am approaching a nice approximation.

•1 lb deli ham, chopped*
•1/2 cup diced sweet onion
•1/2 cup diced celery
•2 tbsp Pepper Relish
•2 tbsp sweet relish
•1/2 to 3/4 cup mayonnaise
•1/2 tsp black pepper
•1/2 tsp celery seed

*For this batch, I used honey baked ham.

Stir the mayonnaise together with the onion, celery, relishes, black pepper, and celery seed in a large bowl, then add the chopped ham and stir to combine.

Transfer to a covered bowl and, if you can,  stash in the fridge for a few hours to allow the flavors to blend.

Note: if finding (or making your own) Pepper Relish is too much trouble, simply add another two tablespoons of sweet pickle relish.

When ready to enjoy your Ham Salad Sammich, you could go simple with the Romaine and that carb-balanced flour tortilla; or, take my husband’s approach and spread a schmear of jalapeño cream cheese on lightly toasted bread before adding the ham salad.

Nothing wrong with that at all.


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