Old-fashioned Ham Salad
Tom loves ham salad. We used to be able to get it freshly made at Wegman's from their deli, but they started bringing it in pre-made and it isn't very good. So, Tom has been going without it.
While Tom was recuperating, I decided to make him some from our leftover ham. I turned to James Beard's American Cookery, to look up how to make it.
A good use of leftover ham. Especially after a holiday, like Easter.
Ham Salad
(James Beard's American Cookery)
Makes 4 cups
2.5 cups diced cold ham
1/2 cup finely chopped celery
1/2 cup finely cut green onions (I used dried 2-3 T. minced onions)
1/4 cup finely chopped pickles -- sweet gherkins
mayonnaise
mustard, optional
I used my mini-Cuisinart to pulse the ham into light, chipped-ham bits, to make the texture smoother and therefore, more spreadable, rather than just dicing the cold ham as called for in his recipe.
I also used dried minced onions instead of fresh onions, which take a little while to hydrate in the salad, but I find they make a salad like tuna salad, or ham salad, less pungent. Another way to add the onion with less obvious-ness would be to grate the onion instead of dicing it.
Serve with crackers, buttered toast, or as a salad on a bed of lettuce and a garnish of hard boiled eggs, sliced tomatoes and olives.
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