Old-Fashioned Ham Salad

 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.  

Combine the ham, celery, green onions, and chopped pickles, and bind with manyonnaise to taste.  If you like, add some mustard to the mayonnaise.

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.

B