Adapted from “Ham: A Savor the South Cookbook” (University of North Carolina Press; 2017)
- 2-1/2 cups trimmed diced, cooked ham
- 1/2 cup finely minced celery
- 1/2 cup finely minced shallot red onion or scallions
- 1/2 cup diced sweet pickles or sweet pickle relish
- 2 Tbsp. Dijon or honey mustard
- 1/2 cup mayonnaise
- Freshly ground pepper
- Pinch of cayenne or a dash of hot sauce
- Lettuce leaves for cups to serve
- Chopped parsley pickles, olives, scallions, sliced tomatoes, hard-cooked egg, etc., for garnish
- Place ham in the bowl of a food processor and pulse until it is coarsely but evenly chopped (you may want to pulse it more finely if making this as a spread).
- Turn the ham into a mixing bowl and mix in the shallot/onions, pickles/pickle relish and mustard. Fold in the mayonnaise until the salad is a desired consistency and season with pepper, cayenne pepper or hot sauce. Cover and refrigerate until needed. It will keep, well-covered and refrigerated, for up to 4 days.
- Serve mounded in lettuce cups and garnished with parsley, sweet pickles, olives, scallions, hard-cooked eggs, etc., and crackers or buttered toast. This can also be used as a spread for sandwiches.
Sodium: 618mgCalcium: 29mgVitamin C: 7mgVitamin A: 400IUSugar: 5gFiber: 2gPotassium: 192mgCholesterol: 4mgCalories: 133kcalTrans Fat: 1gMonounsaturated Fat: 1gPolyunsaturated Fat: 4gSaturated Fat: 1gFat: 6gProtein: 2gCarbohydrates: 18gIron: 1mg
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