ham salad

Categories: Appetizers, Salads and Dressings, Meat, Posted by Sandy Bergsten


8 ounces country ham, trimmed of most fat and diced (about 1-1/2 cups)

1/2 cup golden raisins

4 ounces cream cheese, softened and cut into 2 pieces

3 tablespoons mayonnaise, more as needed

3 tablespoons sweet pickle relish

Freshly ground black pepper



Scatter half of the diced ham in a layer in a food processor fitted with the metal blade, followed by half of the golden raisins. Repeat the layers with the remaining ham and raisins, and pulse until very few golden raisins remain whole, about ten 2-second pulses.

Dollop in the cream cheese, mayonnaise, and pickle relish evenly over the top. Briefly pulse until just combined (take care not to over process). Season to taste with black pepper.

The relish can be refrigerated in an airtight container for up to 5 days.

Serve on crackers, endive leaves, or celery ribs for an hors d'oeuvre. Or use as a sandwich spread on buttered toast topped with sliced tomato and romaine lettuce leaves.

Makes about 2 cups, enough for 6-8 sandwiches or 12 as a dip

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