Ham Salad
This easy ham salad recipe is the best way to use leftover ham! Just 4 simple ingredients, a few minutes of prep and endless serving options.
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes
Servings: 8 servings
Ingredients
- 8 ounces ham diced into ¼-inch cubes (about 1 ½ cups)
- ½ cup plain Greek yogurt or mayo
- 2 celery stalks ¼-inch diced (about ¾ cup)
- 5 dill pickles chips roughly chopped (about ¼ cup)
- 2 tablespoons chopped chives optional
- Crackers or bread for serving
Instructions
- Combine all of the ingredients in a food processor: the ham, yogurt, celery, pickles, and chives (if using). Pulse in 5-second bursts, scraping down the sides of the bowl as necessary, until the texture is chunky but spreadable. Blend less if you prefer a chunkier texture.
- Serve as a dip with crackers or use as a filling for a sandwich.
Notes
- You can use leftover spiral ham, or purchase a "ham steak", which is often sold in 8-ounce packages.
- TO STORE: Refrigerate ham salad in an airtight storage container for up to 4 days.
- TO FREEZE: I don’t recommend freezing ham salad, as the texture of the celery will suffer and if you use mayo, it’s likely to separate.
Nutrition
Serving: 1(of 8)Calories: 77kcalCarbohydrates: 1gProtein: 7gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.001gCholesterol: 18mgPotassium: 108mgFiber: 0.1gSugar: 0.5gVitamin A: 46IUVitamin C: 1mgCalcium: 19mgIron: 0.3mg
