Southern Ham Salad Recipe | Kevin Is Cooking
If you’ve got leftover ham hanging around, this ham salad is about to make lunch a whole lot better! It’s creamy, crunchy, and is ready to go in about 15 minutes. Make a sandwich, grab some crackers, and don’t be surprised when everyone comes back for seconds!
There’s something wonderfully old-school about a good ham salad. It reminds me of deli counters, church potlucks, and those little tea sandwiches that get nabbed quicker than basically anything else at a picnic spread. And that’s probably because a good ham salad recipe has the best texture ever. The ham is finely chopped and never mushy, so every bite is creamy, but not so overworked that it turns into pâté.
This Southern-style version takes things right back to basics with salty ham, crunchy celery, a little red onion, sweet relish, pimentos, and plenty of mayonnaise to keep it hearty. And hey, it’s a great alternative to your typical Egg Salad or Chicken Salad sandwich.
Aside from that awesome taste, one of the main reasons I pull this recipe out is that it gives leftover holiday ham a second life. But truthfully I pick up some chopped ham from the deli section of the market more times than I’d like to admit whenever I’m craving some!
Serve it between slices of soft white bread, spoon it onto crackers for an easy appetizer, or tuck it into lettuce cups to give that Thanksgiving or Christmas meat somewhere to go.
Proper Mayo
Both Duke’s and Hellmann’s are popular in Southern cooking, but for slightly different reasons.
- Duke’s is often considered the quintessential Southern mayonnaise. Introduced in Duke’s in 1917, it contains more egg yolks and no added sugar, giving it a richer, tangier flavor. That extra tang stands up well in dishes like pimento cheese, potato salad, coleslaw, and deviled eggs.
- Hellmann’s (sold as Best Foods west of the Rockies) has a milder, slightly sweeter flavor and a smoother texture. Many cooks prefer it because it’s widely available and has a balanced taste that doesn’t dominate a recipe.
In many Southern recipes, the mayo brand is specified because mayonnaise is a major flavor component rather than just a binder. A potato salad made with Duke’s will taste noticeably tangier than one made with Hellmann’s.
If a Southern recipe specifically calls for Duke’s, it’s usually because the recipe developer wants that signature tangy flavor. If you only have Hellmann’s, the recipe will still work well—you may just lose a bit of the sharpness that Duke’s brings.
Ingredient Notes and Substitutions
(Be sure to check the recipe card for a full list of ingredients and quantities)
- Ham: Leftover baked ham is absolutely perfect here, but a good-quality ham steak or thick-cut deli ham also works. Avoid honey-glazed ham if possible, as it’s often too sweet.
- Red Onion: Gives the salad a mild bite and a little color. White or yellow onion can be substituted if needed, but use a slightly smaller amount since their flavor tends to be sharper.
- Celery: Adds freshness and a bit of crunch that balances the creamy dressing. If you prefer a softer texture, you can finely dice it by hand instead of processing it as much.
- Pimentos: This cherry pepper is slightly sweet and is the traditional choice for a Southern ham salad recipe. Roasted red peppers are fine if you can’t find these,
- Mayonnaise: Duke’s is my pick to give the salad a Southern tang, but Hellmann’s is a better pick if you’d like something milder.
- Sweet Relish: For plenty of sweetness and acidity that balances the salty ham. Dill relish or finely chopped dill pickles is a good substitute if you’d like a tangier version.
How to Make Ham Salad
- Chop the Vegetables. Pulse the celery and onion in a food processor until finely chopped. Starting with the vegetables helps everything process evenly.
- Pulse the Ham. Add the diced ham and pulse just until finely chopped. You want small, even pieces with a little texture.
- Mix Everything Together. Transfer the mixture to a bowl and stir in the mayonnaise, sweet relish, pimentos, and black pepper until evenly coated.
- Serve. Scoop with your favorite crackers or assemble ham salad sandwiches.
- Food Processor: Gives you that ideal chopped texture without turning the ham into mush.
- Silicone Spatula: Makes it easy to fold everything together.
Serving Suggestions
If you somehow have leftovers, here are a few great ideas to stretch this ham salad recipe for a couple more days!
- Pile it onto soft white bread, buttery croissants, or King’s Hawaiian rolls and serve with pickles and kettle chips.
- Make tea sandwiches by trimming the crusts and slicing them into quarters. They’re always a hit at brunches and holiday gatherings.
- Pair it with potato salad, a slaw, or a Summer Pasta Salad if you’re heading to a backyard BBQ.
- Spread it on some sourdough or rye with a few slices of tomato. It’s like an upgraded open-faced sandwich!
Share this recipe on Pinterest!
Love this recipe? Share it with the world on Pinterest.
Frequently Asked Questions
It’s tempting to keep the food processor running, but that’s how this recipe turns gummy. So, process the ham just until the pieces are small and evenly chopped. You should still be able to see individual bits of ham in the mixture.
Since every ham is seasoned a bit differently, it’s best to taste the chopped ham before mixing everything together. You probably won’t need any additional salt, and if your ham is especially salty, adding a little extra celery or mayonnaise helps balance that out.
A short rest in the refrigerator lets the mayonnaise, relish, and seasonings fully coat the ham while also giving the vegetables time to soften slightly. The textures become more balanced and the flavors meld together in the best way!
Spice Blends for Sale
-
Place onion and celery in a food processor and pulse a few times to chop. Add diced ham, and continue pulsing until finely chopped. Don’t turn it into a paste.
-
Transfer ham mixture to bowl. Add remaining ingredients and stir until smooth and mixed thoroughly.
-
Serve with crackers or use to make ham salad sandwiches.
- 2 hard-boiled eggs, chopped
- ½ cup dill pickles, chopped
- 1 green onion, thinly sliced
Calories: 296kcal | Carbohydrates: 4g | Protein: 13g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 44mg | Sodium: 877mg | Potassium: 212mg | Fiber: 0.5g | Sugar: 3g | Vitamin A: 252IU | Vitamin C: 5mg | Calcium: 12mg | Iron: 1mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
