Ham Salad With Mayonnaise, Pickles, and Celery Recipe
This gammon salad recipe is made from finely chopped cooked gammon, creamy mayonnaise, sweet pickle relish, crunchy celery, red onion, and Dijon mustard. The spread is savory with a little tang and is good for quick lunches, sandwiches, or casual appetizers. You can make it with leftover baked ham or fully cooked ham from the deli. The simple instructions allow you to achieve a spreadable texture without turning the gammon into a smooth paste.
Why You’ll Love the Ham Salad Recipe
- Fast to prepare: No cooking required to combine the ingredients.
- Creamy with a little crunch: Mayonnaise coats the chopped gammon, and the celery and onion add texture.
- Flavor balance: Sweet pickle relish and Dijon mustard go well with savory gammon.
- Versatile: Use it on sandwiches, crackers, in lettuce cups, or as a simple appetizer spread.
What Is Ham Salad?
Ham salad is a cold salad or sandwich spread made with finely chopped cooked ham mixed with mayonnaise and seasonings. Many types include pickle relish, mustard, celery, or onion, but the exact combination depends on the recipe.
This one uses sweet pickle relish for a little sweetness and tang and Dijon mustard and crunchy veggies to balance out the creamy dressing.
Health Benefits
Protein in cooked gammon helps the body with normal growth and tissue maintenance. Celery and red onion contribute small quantities of fiber and other nutrients. But cured gammon and pickle relish can pack a lot of sodium, and mayonnaise is a concentrated source of fat. The nutrition information below is an estimate, not a medical or dietary recommendation.
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How to Serve the Ham Salad Recipe
Sandwiches of gammon salad
Spread the salad on sandwich bread, rolls, or croissants while it is cold. Top with lettuce if desired.
Crackers & appetisers
Spoon the mixture onto crackers to make a fast party snack or a light lunch.
Stalks of celery
Fill crisp celery sticks with some ham salad for a crunchy, bite-sized option.
Leaf of Lettuce
Serve scoops in crisp lettuce leaves when you don’t want bread.
These are serving suggestions rather than additional ingredients required for the base recipe.
Notes on ingredients
- Cooked Ham: Leftover baked ham or plain cooked deli ham is good. Remove any bones, thick rind, and large chunks of excess fat.
- Mayonnaise: The salad is made creamy by the regular mayonnaise.
- Sweet pickle relish: Adds tang and sweetness. Remove excess liquid to keep the salad from being watery.
- Celery and red onion: Finely chop so that they are mixed throughout the mixture.
- Dijon Mustard: Adds a touch of tanginess to cut through the richness of the mayonnaise.
Directions
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Cut the ham. Cut 1 pound of fully cooked ham into 1-inch chunks, removing any bones and tough rind.
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Finely chop the ham. Pulse the chunks in a food processor in short bursts until finely chopped but not puréed. Work in batches if necessary.
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Prepare the dressing. In a medium mixing bowl, combine the mayonnaise, sweet pickle relish, Dijon mustard, and black pepper.
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Combine the ingredients. Add the chopped ham, celery, and red onion to the bowl.
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Mix thoroughly. Fold everything together until the ham and vegetables are evenly coated with the dressing.
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Chill the salad. Transfer the mixture to a covered container and refrigerate for 20 minutes. Keep the refrigerator at 40°F (4°C) or below.
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Serve cold. Stir gently, then serve as a sandwich filling, appetizer spread, or accompaniment to crackers. Refrigerate any leftovers promptly.
Ingredients
- 1 lb (454 g) cooked gammon, diced (1-inch cubes)
- 1/2 cup mayonnaise (around 110 g)
- 1/4 cup sweet pickle relish, drained of excess liquid (60 g)
- 1/2 cup celery, finely diced (about 2 ribs)
- 1/4 cup finely diced red onion
- 1 tbsp. Dijon mustard
- 1/4 tsp. black pepper, ground
Execution
Prepare the Ham: Cook the gammon and cut it into bite-size pieces. Chop and throw away any bones or tough bits.
Chop, but do not purée: Cut the gammon into small, distinct pieces in a food processor using short pulses. Or chop the gammon very finely with a knife.
Combine creamy dressing: In a bowl, stir together mayonnaise, sweet pickle relish, dijon mustard, and black pepper until blended.
Add in the veggies: Add the chopped gammon, celery, and red onion. Toss to evenly coat all the ingredients with the dressing.
Chill Before Serving: Cover and refrigerate the bowl for 20 minutes for the flavors to meld. If need be, you can serve the salad right away, provided it has been handled safely.
Additional tips
- Don’t over-process. Instead of running the food processor continuously, pulse it. You want small chunks of gammon in your finished salad, not a smooth paste.
- Control moisture. drained pickle relish (drained of excess liquid) Too much liquid will make the mixture runny.
- Tweak the flavor carefully. Season to taste. Add more if you like. Different hams and relishes have different saltiness and sweetness.
- Get ready ahead of time. Make the salad and put it in a covered container in the fridge. The flavors can develop as it sits.
- Keep it safe. Keep refrigerated. 40°F (4°C) or below. Refrigerated leftovers should be eaten within 3–4 days. Discard the salad if it has been left out at room temperature for more than 2 hours (or 1 hour if the temperature is above 90°F/32°C).
Nutrition Facts
Estimated values per serving · Serving size: 1/2 cup
AMOUNT PER SERVING
Nutrition values are estimates based on the listed ingredients and an 8-serving yield. Actual values may vary with the ham, mayonnaise, relish brand, and serving size. Added sugars are approximate and depend on the relish label. This is an informational estimate, not a laboratory analysis or an official FDA Nutrition Facts label.
Common FAQ of the Ham Salad Recipe
Can I make ham salad ahead of time?
Yes! You can prepare ham salad a day ahead. Store it in an airtight container in the refrigerator until ready to serve. Chilling also gives the flavors time to blend together.
How long does homemade ham salad last in the refrigerator?
Homemade ham salad can generally be stored in an airtight container in the refrigerator at 40°F (4°C) or below for 3–4 days. Keep it chilled and discard it if it has been left at room temperature for more than 2 hours. Ham Salad Recipe: More Tips
Can I use leftover holiday ham to make ham salad?
Absolutely! Leftover baked ham works very well in this recipe. Remove any bones, tough rind, and excess fat before chopping the ham into small pieces. Make sure the leftover ham has been stored safely.
Can I make ham salad without a food processor?
Yes. A food processor is convenient, but it is not necessary. Simply use a sharp knife to chop the cooked ham into small, even pieces. The result will still be creamy and delicious.
Can I freeze homemade ham salad?
Freezing is not recommended for this recipe. Mayonnaise-based dressing can separate after thawing, which may change the salad’s creamy texture. For the best quality, prepare only what you can enjoy within 3–4 days.
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Conclusion
This easy ham salad recipe is a delicious way to turn fully cooked ham into a creamy, flavorful spread. With mayonnaise, sweet pickle relish, crunchy celery, red onion, and Dijon mustard, every bite has a satisfying balance of savory, tangy, and slightly sweet flavors. Serve it on sandwich bread, with crackers, or in crisp lettuce cups for a simple lunch or appetizer. Keep any leftovers refrigerated and enjoy this homemade ham salad throughout the week!
