Best 20 Ham Salad Recipes

HAM SALAD

Steps:

• 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.

HAM SALAD SPREAD

Steps:

• In a large bowl, combine the first five ingredients. Combine mayonnaise and mustard; add to ham mixture and mix well. Refrigerate until serving. Serve with crackers.

HAM SALAD SPREAD

Steps:

• Mix ham, eggs, celery, pickle relish, and onion together in a bowl. Combine mayonnaise and mustard together in a separate bowl; pour over ham mixture. Stir to coat. Refrigerate until serving time.

AWESOME HAM PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a large bowl, mix together the drained pasta, ham, peppers, onion, pickles and tomatoes.
• In a small bowl, whisk together the mayonnaise, sour cream, beef bouillon granules, vinegar, salt, pepper, garlic and 1/2 cup of reserved pickle juice. Fold into the salad and toss gently until evenly coated. Chill overnight to allow the flavors to blend. Serve near room temperature.

HAM PASTA SALAD

Steps:

• In a large bowl, toss macaroni with ham, green pepper, tomato and onion. In a small bowl, combine Miracle Whip, Parmesan cheese, milk and salt. Pour over pasta mixture and stir to coat. Cover and refrigerate. , Sprinkle with additional Parmesan before serving.

HAM AND MACARONI SALAD

Steps:

• Dice ham into 1/2-inch cubes.
• Combine ham and cheese with macaroni, celery, onion and pickle.
• Mix mayonnaise and mustard; then stir into macaroni mixture, mixing well.
• Chill well until ready to serve, several hours for maximum flavor!
• Serve in a lettuce lined bowl, and garnish with fresh parsley, if desired.
• Tip: Elbow macaroni doubles in volume when cooked, so start with 1 cup dry macaroni to yield 2 cups needed for this recipe.

HAM MACARONI SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse with cool water. Pat dry with a paper towel.
• Combine pasta, ham, Cheddar cheese, celery, green onions, relish, mayonnaise, mustard, salt, and pepper in a bowl and mix well.

HAM AND MACARONI PICNIC SALAD

Steps:

• Cook and drain macaroni as directed on package. Rinse with cold water to cool; drain well.
• In large bowl, mix cooked macaroni, ham, celery, onions, pickle relish and pimientos.
• In small bowl, mix all dressing ingredients until well blended. Add to salad; mix well. Gently stir in hard-cooked eggs. Serve immediately, or cover and refrigerate until serving time.

HAM AND EGG SALAD SANDWICH SPREAD

Steps:

• Shred the ham using the shredding blade on a food processor.
• Stir shredded ham, chopped eggs, celery, light mayonnaise, relish, onion, Dijon mustard, and black pepper together in a large bowl.
• Refrigerate 2 hours before serving.

MACARONI HAM SALAD

Steps:

• In a bowl, combine the first six ingredients. Combine mayonnaise and mustard; add to macaroni mixture and toss. Cover and chill until serving. Refrigerate leftovers.

MACARONI SALAD WITH DILL AND HAM

Steps:

• To mellow the minced onion, soak it in cold water while you make the salad.
• Bring a large pot of cold water to a boil over high heat and salt it generously. Add the macaroni and boil, stirring occasionally, until al dente, about 8 minutes. Drain the macaroni in a colander, put in a serving bowl, and toss with the milk. Allow the macaroni to cool slightly while you make the dressing.
• For the dressing: Whisk the vinegar, mustard, the 2 teaspoons salt, and black pepper to taste in a large bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in the sour cream.
• Drain the onions, pat dry, and add to the macaroni along with the ham, peas, celery, and dill. Add the dressing and fold to coat the pasta evenly. Serve immediately or cover and refrigerate until ready to serve.

HAM & EGG SALAD

Steps:

• Halve the hard-boiled eggs and remove the yolks to a bowl. Coarsely chop the egg whites and set aside.
• To the bowl with the egg yolks, add the mayonnaise, mustard, hot sauce, salt, and pepper. Using a fork, smash the mixture until smooth. Add the reserved chopped egg whites, ham, shallot, and celery. Toss to combine. If you like a creamier texture, add more mayonnaise.

COLD HAM SALAD SANDWICH SPREAD (OR APPETIZER)

Steps:

• In a medium bowl combine the first 6 ingredients together.
• In a small bowl mix together the mayonnaise and yellow mustard until well combined; add to the mixture in the ham mixture; mix to combine.
• Season with black pepper to taste.
• Cover and chill a minimum of 2 or more hours before using.

GRANDMA'S BAKED HAM SALAD SANDWICHES

Steps:

• Preheat oven to 350°. Place ham and pickles in a food processor; pulse until almost smooth. Transfer to a small bowl; stir in eggs, celery, onion and mayonnaise. Spread 1/2 cup over each roll bottom; replace tops. Wrap each in foil and place on a baking sheet. Bake until heated through, 10-15 minutes.

HAM AND CHEESE PASTA SALAD

Steps:

• Whisk mayonnaise, pickle relish, and milk in a bowl until combined; season with salt and black pepper. Chill in refrigerator while preparing remaining ingredients.
• Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and transfer to a large bowl.
• Gently stir ham, Cheddar cheese, peas, onion, celery, and pimento into pasta. Pour mayonnaise mixture over pasta mixture and toss to evenly coat.
• Cover the bowl with plastic wrap and refrigerate 4 hours to overnight.

MACARONI SALAD WITH PEAS AND HAM

Steps:

• Cook macaroni in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain; rinse with cold water and drain well. Place macaroni in large bowl. Add ham, bell pepper, peas, celery, shallots and parsley. Whisk vinegar, lemon juice and mustard in small bowl to blend; whisk in oil. Season dressing with salt and pepper. Toss salad with dressing. Cover; chill at least 2 and up to 6 hours, tossing occasionally. Serve salad cold or at room temperature.

HAM AND EGG SALAD

Steps:

• Combine all ingredients.
• Cover and chill.

HAM AND PINEAPPLE PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain and let cool.
• Heat butter in a medium skillet over medium heat and add ham and brown sugar. Cook for 2 to 3 minutes; do not overcook. Set aside and let cool.
• Mix mayonnaise and sour cream together in a small bowl. Combine pineapple, grapes, Cheddar cheese, and pineapple juice in a large bowl; mix in mayonnaise mixture, ham mixture, and pasta. Mix well before every serving.

GRILLED HAM AND EGG SALAD SANDWICHES

Steps:

• Combine eggs, ham, celery, onion, mayonnaise, mustard, salt and pepper; spread on six slices of bread. Top with remaining bread and set aside. In a bowl, whisk batter ingredients until well blended., Heat about 1/2 in. of oil in a large deep skillet. Dip sandwiches into batter. Fry in hot oil for 3 minutes on each side or until golden brown. Drain on paper towels.

DEEP-DISH HAM QUICHE WITH HERB AND ASPARAGUS SALAD

Steps:

• To make the pastry: combine the flour, salt, and sugar in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Beat the egg yolk and ice water in a small bowl to blend, add it to the pastry. Work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Form the dough into a disk and wrap in plastic wrap; refrigerate for at least 30 minutes.
• Sprinkle the counter and a rolling pin lightly with flour. Roll the dough out into a 14-inch circle about 1/4-inch thick. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 9-inch springform pan. Press the dough firmly into the bottom and sides so it fits tightly; trim the excess dough around the rim. Place the pan on a sturdy cookie sheet so it will be easier to move in and out of the oven, this quiche is pretty heavy.
• Preheat the oven to 375 degrees F.
• To make the filling: Heat a skillet over medium-low heat, coat the pan with oil, and add the onions. Slowly cook the onions, stirring, until they caramelize and release their natural sugars. Add a couple of tablespoons of water to help the onions break down, if needed. Toss in the ham, cook, stirring, for about 10 minutes to get some color on it. Remove from heat. In a large bowl, beat the eggs until frothy, pour in the cream; season with salt and pepper. Arrange the caramelized onions and ham over the bottom of the crust and carefully pour in the cream and egg mixture; the filling should be about 1-inch from the top of the pan. Cover loosely with foil and bake for 1 hour and 30 minutes. Remove the foil and continue to bake for 15 minutes or until the quiche is set, puffy, and jiggles slightly. Remove to a wire rack and let cool for 30 minutes. In the meantime make the asparagus salad.
• To make the asparagus salad: In a large pot of boiling salted water, blanch the asparagus for 4 minutes, or until they are just crisp-tender. Drain the asparagus, transfer to a bowl of ice water to stop the cooking, and drain well. Slice the asparagus into 1/2-inch pieces and put them in a mixing bowl. Add the Parmesan and herbs, drizzle the herb and asparagus salad with olive oil, a squeeze of lemon juice, season with salt and pepper. Toss gently to combine.
• Loosen the quiche from the sides of the pan by running a thin metal spatula around the inside rim. Carefully unmold the ring, and transfer the quiche (with the bottom base) to a serving plate. Cut it into wedges, drizzle with a little olive oil, and a few turns of freshly ground black pepper. Garnish with the asparagus salad on top.