I made a ham salad sandwich the other day for lunch. It’s kind of like tuna or egg salad, but with ham. Normally ham doesn’t sound too appealing to me, not sure why, since I LOVE bacon and they are both pork products, but there are some times of the year that I have an abundance of ham (around Easter). So this was a good recipe to help me use up leftover ham when I get my requisite Honeybaked Ham for Easter this year.
TAB loves ham. Here’s a well-known fact about TAB – she takes a ham sandwich to school every day and consumes it. It’s weird to me that she can eat the same thing EVERY day for lunch but go figure…she’s 4. Her other sandwich of choice is peanut butter (no jelly), but since she can’t have peanuts in school (in the event that one child one day in that school will have an allergy – even though there are none now). I’m going to go off on a tangent now – and maybe this is dangerous - but if there are no children with nut allergies currently enrolled in that school, then why can’t they have peanuts there? I guess it’s easier to make the school nut free then to have to find out each year about allergies, but still. It means my daughter has to have a ham sandwich daily. One day I ran out of ham and I was forced to send her to school with a cheese and mayonnaise sandwich. Eew.
So back to my ham salad. I threw the ham and onions in the food processor to make a finer textured ham salad and threw in some diced pickles for crunch. Served it up on some potato rolls and yumm-o!
Start with the ham and onion – in the food processor.
Add the remainder of the ingredients and mix to combine.
Refrigerate for at least an hour.
Serve on bread or rolls.
1 lb ham – diced
1 medium onion
1/3 cup diced pickles
2/3 cup mayonnaise
2 Tablespoons mustard (any kind – I used honey mustard)
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon crushed red pepper
1 Tablespoon brown sugar
Pulse ham and onion in food processor – do not emulsify. Add remaining ingredients and stir to combine. Refrigerate for at least an hour. Serve on rolls or bread and enjoy!