Roughly 4 cups
Don’t know what to do with all that leftover ham from Easter? Try this fast and easy ham salad with tangy mustard and crunchy celery. Enjoy it in a sandwich or just on its own.
Cook’s Note: The type of ham you use will determine the amount of extra mayonnaise and/or pickle juice you add to the salad: hams with higher water content will require less moisture.
cup mayonnaise, plus more if needed
tbsp whole-grain mustard
lb(s) leftover baked ham, cut into 1-inch chunks
cups drained bread-and-butter pickle chips and 1 tbsp pickle juice, plus more if needed
inner ribs celery, finely chopped, plus 2 tbsps coarsely chopped leaves from the inner ribs
small red onion, finely chopped
Whisk the mayonnaise and mustard together in a large bowl. Pulse the ham and pickles in a food processor until finely chopped but not pureed. Add the ham mixture, pickle juice, celery, onions and celery leaves to the mayonnaise mixture, and stir. Taste; if the salad seems dry (it should be spreadable), add more mayonnaise and/or pickling liquid. Serve as is or on sandwiches.