Servings: 12
Preparation Time: 10 minutes
Start to Finish Time: 1 hour 20 minutes
A Ham Salad with a Side of Nostalgia
Winter Blossom’s Often-Requested Ham Salad isn’t just a recipe—it’s a memory in a bowl. Chef ETL recalls countless rounds of golf at Cobblestone/Fox Club in Stuart, FL with his father-in-law, George Panetta. After a day on the links, they’d sit back with cocktails and a hearty serving of Publix’s ham salad spooned over rice crackers. This recipe was born from those leisurely afternoons—simple, satisfying, and rich with sentiment.
Simple Ingredients, Big Flavor
This ham salad may seem unassuming, but the flavor is anything but. The salty richness of cooked ham, balanced by creamy mayo, tangy relish, and a hit of Dijon, creates a bold and addictive spread. The dried minced onion adds texture and depth, making every bite a little more interesting than the last.
Great Make-Ahead Option
This is a dish that actually improves with time. Prepare it the night before your event to let the flavors meld. The dried onions rehydrate as the salad chills, creating a more cohesive and flavorful mix. Just remember to give it a stir before serving—add a touch more mayo if it’s feeling dry.
Perfect for Casual Gatherings
Serve it chilled with rice crackers, hearty sandwich rolls, or crisp celery sticks. It’s a great choice for golf outings, afternoon cocktails, or casual get-togethers with friends and family. There’s a reason it’s often requested—it hits all the right notes: easy, nostalgic, and delicious.
George Panetta an I played a lot of golf in Cobblestone/Fox Club in Stuart, FL. At the end of each day of golf, we would sit with a few cocktails and a good bowl of Public’s ham salad & crackers. This recipe brings back those fond memories.
Ingredients:
1 1/2 pounds cooked ham, chopped
3/4 cup mayonnaise, or as needed
1/3 cup dried minced onion
1/3 cup relish, dill
1/4 cup Dijon mustard
Ham salad is simple but the flavors are intense. Salty ham combined with sweet mayo made for the perfect texture.
TIP: Can be made the night before and refrigerated for up to 3 days after making. You may need to add mayonnaise if too dry.
Process the ham in a food processor until finely chopped but not pasty, about 6 or 7 pulses. You may need to do this in batches. If you do, place the finely chopped ham in a large bowl and continue processing the remaining ham.
Add the mayonnaise, onions, relish, and mustard to the processed ham. Mix well and, if the mixture is too dry, add more mayonnaise.
Refrigerate at least 1 hour before serving.
The dried onions absorb some of the moisture from the mayonnaise and relish so you may need to add more mayonnaise before serving.
Per Serving (excluding unknown items): 151 Calories; 8g Fat (48.7% calories from fat); 12g Protein; 7g Carbohydrate; trace Dietary Fiber; 26mg Cholesterol; 813mg Sodium; 4g Total Sugars; trace Vitamin D; 14mg Calcium; 1mg Iron; 250mg Potassium; 140mg Phosphorus. Exchanges: .
5-Star Recipe is an ETL Consultant’s Corporation company. Visit us at www.5starrecipe.com
