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INSTRUCTIONS
- Cut ham into small sections and pulse in a food processor 6-7 times or until desired consistency. Place in a large bowl. Add the celery, onion, mayonnaise, pickle relish, yellow mustard, and dill.
- Stir until combined. Season with fresh ground black pepper to taste. If desired add 1-2 tablespoons dill pickle juice.
NOTES
- For optimal taste, use good quality cured smoked ham, as it is the star of the show.
- If you don’t have a food processor, then dice your ham really fine and continue with the recipe.
- You can use dill pickle relish or sweet pickle relish. They both work well! It is just more of a matter of personal preference.
- I love Duke’s Real Mayonnaise with this recipe. It is creamy, thick, and flavorful. But you can use Miracle Whip for a little added zip.
- This recipe also works well for egg salad, tuna salad, and chicken salad.
- If, despite your best efforts, to buy good quality ham and it puts off too much moisture, carefully drain the excess moisture and add a few more tablespoons of mayo. This may happen after being stored in the fridge for a couple of days.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. I do not recommend freezing ham salad.