Use leftover ham and a mayonnaise-based dressing to make ham salad.
Similar to tuna, egg and seafood salads, ham salad is a simple way to use leftover ham. Cold ham salad was often served during the colonial period, since salted and dried meats were common. Though numerous ham salad recipes exists, many use a mayonnaise-based dressing and contain hard-boiled eggs. Serve the salad on toasted bread for sandwiches or with crackers for delicious dip. You may not need to add salt to the salad because of the ham's sodium content.
Instructions
1. Place eggs in a pot and cover with 4 cups of water. Bring the water to a boil and and cook for four minutes. Remove pot from the stove and cover with a lid. Allow the eggs to stand in the hot water for 15 to 20 minutes.
2. Drain the water from the pot. Fill the pot with cold water and refrigerate for 30 minutes. Roll the egg on a hard surface to break the eggshell. Peel egg and discard the shell.
3. Dice the peeled eggs, ham and celery.
4. Mix 2 tbsp. mayonnaise, 1 tbsp. sweet relish, 1 tsp. Dijon mustard and 1 tsp. black pepper in a clean bowl. Add salt, if desired.
5. Add the mayonnaise mixture to the ham, egg and celery, and mix well.
Tags: cover with, mayonnaise-based dressing