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Ham Salad Recipe
Quick, creamy, and perfect for summer lunches or festive picnics, this ham salad recipe comes together in minutes—no oven needed!
This ham salad recipe is my go-to for turning holiday leftovers into a bright, satisfying meal. It’s a creamy blend of diced ham, crunchy celery, and tangy pickles, all tossed in a light yogurt-mayo dressing. What makes it special? First, it’s endlessly adaptable—swap herbs, add nuts, or sneak in colorful bell peppers. Second, it’s a healthy twist on classic deli spreads, thanks to Greek yogurt. I whip this up on Sunday evenings for weekday meal prep, and folks say it tastes even better the next day. You’ll find it’s equally at home as a sandwich filling, an appetizer with crackers, or a topping for crisp lettuce cups.
Why You’ll Love This Recipe
• No-bake, no-fuss dish—you literally chop, mix, and serve
• Ready in under 20 minutes (plus a quick chill)
• Uses leftover ham—zero waste, full flavor
• Creamy dressing but lighter on calories (about 180 per half-cup)
• Perfect for lunchboxes, potlucks, or al fresco picnics
• Adds protein and texture to salads or wraps
• Keeps well for 4–5 days—ideal for meal prep
• Customizable: throw in grapes, nuts, or chopped apple for sweetness
Ingredients
• 3 cups cooked ham, finely diced (about 12 ounces; use smoked or honey-glazed for variety)
• ½ cup plain whole-milk Greek yogurt (for extra creaminess)
• ¼ cup mayonnaise (light or avocado-oil based works great)
• 2 tablespoons Dijon mustard (or grainy mustard if you like seeds)
• 2 stalks celery, minced (for crunch; organic if you can)
• 3 tablespoons sweet pickle relish (drained; you can swap for chopped dill pickles)
• 1 tablespoon apple cider vinegar (brightens the flavors)
• 1 teaspoon honey (balances the tang)
• 2 tablespoons fresh parsley, chopped (or 1 teaspoon dried)
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper (freshly ground)
• Pinch of smoked paprika (optional, for a hint of warmth)
(Tip: Chill your mixing bowl and utensils for an extra-fluffy dressing, and always taste your ham—salt levels vary!)
Directions
- In a chilled bowl, whisk together Greek yogurt, mayonnaise, mustard, vinegar, honey, garlic powder, and pepper until smooth.
- Add diced ham, celery, pickle relish, parsley, and paprika; stir gently to coat every bit.
- Taste and adjust: add a splash more vinegar if you desire tartness, or another teaspoon of honey for sweetness.
- Cover the bowl with plastic wrap (or pop on your silicone lid) and chill for at least 20 minutes—this resting step lets flavors meld.
- Give it one final stir, then scoop into a pretty serving dish or portion into mason jars for on-the-go lunches.
- Garnish with extra parsley or a sprinkle of paprika for color.
(Quick tip: If it seems too thick, stir in a teaspoon of milk or more yogurt. No fancy tool needed—a sturdy spoon does the job perfectly.)
Servings & Timing
Yield: Serves 6 as a sandwich filling or light lunch
Prep Time: 15 minutes (easy chopping!)
Chill Time: 20–30 minutes (flavors deepen)
Total Time: About 45 minutes
Variations
• Tex-Mex Twist: Stir in chopped jalapeño, cilantro, and a squeeze of lime.
• Apple-Cranberry Crunch: Fold in diced green apple and dried cranberries for sweetness.
• Low-Carb Plate: Serve atop butter-leaf lettuce or in avocado halves.
• Mediterranean Flair: Swap parsley for dill, add chopped olives, and a dash of feta.
• Curry Kick: Mix in 1 teaspoon curry powder and golden raisins for a warm spin.
Storage & Reheating
Store your ham salad in an airtight container in the fridge for up to 5 days—ideal for quick lunches or snack trays. Avoid freezing, as the yogurt-mayo dressing can separate. If it’s too stiff after chilling, give it a gentle stir and let it sit at room temperature for 10 minutes before serving. For make-ahead ease, prep all ingredients the night before and combine just before mealtime for peak freshness.
Notes
I’ve tested this ham salad recipe with everything from leftover holiday ham to deli-sliced ham you pick up at the market. A key lesson? Uniform dice matters—a rough chop can leave big, chewy chunks. Also, quality Greek yogurt makes a world of difference. Honestly, I started with all mayo (very traditional), but switching half to yogurt made it feel lighter without skimping on that creamy comfort. Feel free to experiment with herbs—chives, tarragon, even mint can shake things up.
FAQs
Q: Can I use low-fat yogurt and mayo?
A: Yes—just remember low-fat versions may be slightly less creamy, so taste and adjust seasoning.
Q: Is this recipe gluten-free?
A: Absolutely, as long as your mustard and pickle relish are certified gluten-free.
Q: How do I prevent it from getting watery?
A: Drain relishes or pickles well and pat celery dry with a paper towel before mixing.
Q: Can I add eggs?
A: Sure—hard-boiled eggs make it a fuller salad; chop two and stir them in at step 2.
Q: What’s the best way to serve at a picnic?
A: Pack in individual mason jars or small bowls with lids; bring extra crackers or pita on the side.
Q: How can I boost protein?
A: Mix in cottage cheese or edamame beans for an extra protein punch.
Conclusion
This ham salad recipe is a quick, healthy, and utterly delicious way to make the most of your leftovers or deli finds. Whether you’re meal prepping for the week or planning a sunny summer picnic, it’s a versatile, crowd-pleasing dish that’s sure to become a staple. Give it a try, then drop a comment below—or hop over to our Easy Chicken Salad or Tuna Niçoise Salad posts for more light, creamy delights!
Ham Salad Recipe
Ingredients
- 3 cups cooked ham finely diced
- 1/2 cup plain whole-milk Greek yogurt
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 stalks celery minced
- 3 tablespoons sweet pickle relish drained
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- 2 tablespoons fresh parsley chopped
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper freshly ground
- pinch of smoked paprika optional, for a hint of warmth
Instructions
- In a chilled bowl, whisk together Greek yogurt, mayonnaise, mustard, vinegar, honey, garlic powder, and black pepper until smooth.
- Add diced ham, minced celery, pickle relish, parsley, and smoked paprika; stir gently to coat evenly.
- Taste and adjust seasoning as needed. Chill the salad for at least 20 minutes to let flavors meld.
- Before serving, give the salad a final stir. Serve in a dish or portion into mason jars for easy storage.
- Garnish with additional parsley or a sprinkle of paprika for color. Enjoy!
