Ham Salad: A Great Use for Leftover Holiday Ham by Cleo Coyle

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Ham Salad made fresh is absolutely delicious. Yes, it's a little old fashioned, but sometimes the old recipes are the best, especially with new twists. My husband and I like to eat our ham salad on water crackers with slices of jalapeno and oil-cured olives. Frankly, it's good enough to feed guests with a glass of wine or champagne. Just call it "American Pate" and serve it with a little smile. To download our recipe now in a free PDF, click here

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Cleo Coyle is author
of The Coffeehouse
A few years ago, Marc, my husband (and partner in crime writing), said he wanted to make ham salad with some of our leftover ham from New Year's Day.

"Ee-gad, no!" I said, remembering Deviled Ham
in a can, and not fondly!

"Oh, honey, you never had it made fresh for you," he said. "It’s delicious. Really, you don’t know what you’re missing."

Marc was absolutely right! Ham salad made fresh is an outstanding treat--for sandwiches and especially on slices of crusty bread or crackers and topped with olives or slices of jalapeno. 

Below is the recipe we now use every year. It's our favorite. Tweak it to your own taste and eat with joy! ~ Cleo


Cleo Coyle's 
Ham Salad


3 cups ham, fully cooked
1 hard-boiled egg, chopped
2 heaping teaspoons dill relish (or sweet)
1 Tablespoon fresh parsley, chopped
1 green onion, chopped (or 1 T. chopped shallots)
1 heaping teaspoon Dijon mustard (or yellow if you like)
1/2 cup mayonnaise

Directions: Grind your ham slices with a blender, food processor, meat grinder, or (use the method of Marc's grandmother), a pastry blender! 

Add remaining ingredients. Mix well. Chill and serve on your favorite crackers or slices of crusty baguette. We enjoyed topping ours with slices of jalapeno or hot "banana pepper" and cured, pitted olives.

Click here for a free
recipe PDF, and...

Eat (leftovers) 
with joy! 

~ Cleo Coyle

New York Times bestselling author of
The Coffeehouse Mysteries

Yes, this is me, Cleo (aka Alice). 
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