Easy Ham Salad Recipe

Ham Salad is one of those wonderfully old-fashioned simple recipes that makes you wonder why you haven't been making it all along. Finely chopped ham, crisp celery, sweet red bell pepper, and a creamy dressing come together in just 15 minutes.

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My version uses packaged cubed ham, so there's no need to wait until you have leftovers from a holiday dinner.

I especially love serving it with Ritz crackers. It's an easy little appetizer, but it's equally delicious in little sandwiches.

Then & Now: My First Taste of Ham Salad

Believe it or not, I had never tasted ham salad until about six months ago.

One day at the grocery store, I spotted a little container of prepared ham salad and decided to give it a try. I brought it home, opened a sleeve of Ritz crackers, and that was that.

We kept going back for another cracker and another scoop of ham salad. Instead of making sandwiches, we ate it almost like a dip. It was such a simple combination, but we really enjoyed it.

Naturally, I started thinking about making my own.

I wanted a homemade version with a little crunch, just enough sweetness, and a creamy dressing that wouldn't overwhelm the ham. After a bit of experimenting, I finally arrived at a combination I'm very happy with.

At the Grocery Store

When shopping for this recipe, you'll notice that packaged ham comes in both diced and cubed varieties.

Cubed Ham: The pieces are larger, making them ideal for my recipe. I use one 8-ounce package of Smithfield Anytime Cubed Ham and chop it in a food processor until the pieces are about the size of peas.

Diced Ham: These pieces are already smaller and are convenient for omelets, casseroles, and other dishes. They can also be used for ham salad, although you'll want to pulse carefully to avoid chopping them too finely.

I prefer starting with cubed ham because I can control the final texture.

Ingredients for Ham Salad

Ingredient Notes

Celery: Chopped, and into the food processor it goes.

Mayonnaise: Forms the base of the dressing and brings everything together. I like Hellmann's for this recipe.

Sour Cream: Lightens the mayonnaise dressing slightly and adds a pleasant tang. Light sour cream works, too.

Sweet Pickle Relish: Just one teaspoon adds a little sweetness without making the salad taste overly pickled.

Red Bell Pepper: Gives the salad a pretty touch of color and a mild, sweet crunch.

How to Make Ham Salad

1. Start by placing the cubed ham and celery in a mini-chopper or food processor. Pulse until the ham is chopped into small, pea-sized pieces.

2. In a separate bowl, stir together the mayonnaise, sour cream, and sweet pickle relish.

3. Fold in the chopped ham and celery, followed by the diced red bell pepper. Add a little black pepper to taste, but skip the salt.

Cover and refrigerate for at least one hour before serving.

Testing Notes

My first attempt was made with a bone-in ham steak, and I wasn't pleased with the results. The finished salad was much too salty.

I suspect boiling that ham in water first might have helped remove some of the saltiness, but I decided to try another approach instead.

Using packaged cubed ham gave me a much better result and made the preparation easier.

One thing I noticed during testing is that the flavor gets better as the salad sits. The ingredients have time to mingle, and the dressing becomes more flavorful. I definitely recommend making it ahead when possible.

Serving and Storage Suggestions

Serve ham salad with Ritz crackers, spoon it onto sandwich bread, or tuck it into little rolls for a luncheon.

Keep the salad covered in the refrigerator until serving. Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Because it contains ham and a creamy dressing, don't leave it sitting at room temperature for more than two hours.

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