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Classic Creamy Ham Salad

A quick, creamy, and tangy ham salad made from leftover cooked ham, perfect for sandwiches, crackers, or as a dip. Ready in 15 minutes with no cooking required.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Main
  • 1 lb cooked ham cut into 1-inch chunks
  • 1/2 cup mayonnaise
  • 3 tbsp sweet pickle relish drained
  • 1 tbsp Dijon mustard
  • 2 celery stalks finely diced
  • 2 tbsp red onion minced
  • 1 tbsp fresh lemon juice
  • 1/2 tsp black pepper
  • 1/4 tsp garlic powder
  • 2 tbsp fresh chives chopped (optional)

Method
 

  1. Cut the cooked ham into 1-inch chunks, trimming away any excess fat or gristle.
  2. Place the ham chunks in a food processor and pulse 15–20 times until the desired texture is reached—slightly coarse and spreadable but not a paste.
  3. In a large mixing bowl, whisk together mayonnaise, sweet pickle relish, Dijon mustard, lemon juice, black pepper, and garlic powder until smooth.
  4. Add the processed ham to the bowl and fold gently with a rubber spatula until the meat is evenly coated with the dressing.
  5. Fold in the diced celery and minced red onion until distributed throughout the mixture.
  6. Taste and adjust seasoning, adding more pepper, mustard, or lemon juice if needed.
  7. If using, gently stir in chopped chives, reserving a pinch for garnish.
  8. Cover the bowl and refrigerate the ham salad for at least 30 minutes before serving to allow flavors to meld and the texture to firm up.

Notes

For best texture, let the mayonnaise come to room temperature before mixing. Store leftover ham salad in an airtight container in the refrigerator for up to 5 days. Stir before serving, and if the mixture seems dry, add a small spoonful of mayonnaise.