Go Back

Ham Salad

Course Salad
Servings 4


  • 2 lbs. fully-cooked boneless ham cut into large chunks
  • 1 c. sweet pickle relish
  • 1 c. Mayonnaise
  • 1 T. Celery seeds
  • 1-1/2 t. yellow mustard
  • 1 t. refrigerated horseradish
  • 1 t. fresh lemon juice
  • 1/4 t. seasoned pepper
  • 3-5 hard cooked eggs peeled and chopped
  • Toasted French bread slices
  • Fresh parsley leaves or small sweet pickle halves as garnish optional


  • Process ham in batches in food processor until coarsely ground, stopping to scrape down sides as needed.
  • Place ground ham in a bowl; stir in pickle relish and next 6 ingredients. Fold in chopped eggs.
  • Serve on toasted bread slices, if desired.