Recipes from the Grapevine Cottage

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Ham-It-Up Salad

I’ve made this ham salad for a couple of amateur acting clubs I’m in, and it has had rave reviews. It can be served in a sandwich or as a dip, or eaten with a spoon over the sink in the middle of the night. - Mark Finch

Serves a Bunch


10 cups ground ham
4 hard-boiled eggs, chopped
1 medium onion, chopped fine
1 red, orange or yellow bell pepper, chopped fine
8 tablespoons celery, chopped fine
8 teaspoons sweet pickle relish
1 teaspoons white pepper, ground
1/4 teaspoon cayenne
4 tablespoons Dijon mustard
3 cups mayonnaise


In a bowl, combine the first eight ingredients and toss well. Add the Dijon mustard and stir until evenly distributed, then add the mayonnaise and stir until an even consistency is reached.

Chill in refrigerator for a few hours and serve however you like — wrapped in lettuce, as a sandwich, or as a dip with sturdy crackers.


I grind my own ham with the grinder attachment for my KitchenAid mixer, using the disk with the smaller holes. A hand grinder would work just as well. Take care if using a food processor — just use the pulse button, and don’t chop the meat too fine. Having a few chunks that are too large is preferable to a ham slurry.

The Kirkland brand spiral-sliced ham from Costco works very well for this recipe, because it’s not very salty and the slices are easy to feed into the grinder. Make sure to use the rind and fat — that’s where the best flavor is!

Hellman’s Olive Oil Mayonnaise (with the green lid) is by far the best mayo to use. It’s lower in calories than regular mayo, more flavorful than light mayo, and gives a nice creamy consistency to whatever it is blended with. (Plus, olive oil is good for you!)

Mark Finch

October, 2010