Ham Salad is one of those classic Southern recipes that really pushes the boundaries of what the word ‘salad’ can mean. It’s easy to prepare and holds well for a few days in the fridge, making it a great choice for hosting a crowd, especially during the holidays when you’ve got other cooking projects going on. This recipe keeps things pretty traditional, using Duke’s Mayonnaise for creaminess, and adding minced shallot, pickles, and Dijon mustard to increase the Twang Factor even more. I like to garnish with a big flurry of green herbs because, let’s face it, while ham salad has a great personality, appearances are lacking. To serve, I fan out the crackers (classics like Saltines and Ritz only, this isn’t the time to get fancy!) and set out a bowl of dill pickles and pickled banana peppers for folks to pop on top.
½ cup Duke’s Mayonnaise
- ½ lb Virginia country ham, preferably Edward’s
- 1 shallot, minced
- 1 egg, hard-boiled and diced
- 1 stalk celery, finely diced
- 2 baby dill pickles, finely diced
- 1 teaspoons Dijon mustard
- Salt and pepper, to taste
- Chopped parsley, chives, and celery leaves to garnish
- Saltines or Ritz crackers, pickles, and pickled banana peppers (optional but not really) to serve
- Either by hand or in a food processor, mince the ham until it’s very finely diced.
- Combine ham and remaining ingredients and mix well to combine. Taste and adjust seasoning as necessary.
- Garnish with chopped herbs, and serve with crackers and extra pickles and pickled peppers.