Old Fashioned Creamy Ham Salad

Jump to comments

A Classic Deli-Style Ham Salad for Sandwiches, Crackers, and Parties

Old-Fashioned Creamy Ham Salad is a delicious, savory spread made with fully cooked ham, finely diced celery, sweet onion, mayonnaise, rice vinegar, and simple seasonings. After the ingredients have had time to sit together overnight, everything is processed until creamy and spreadable, then finished with a little sweet pickle relish.

This is the kind of old-fashioned recipe that reminds me of the ham salad you would find at a neighborhood deli or family gathering. It’s perfect for spreading on crackers, piling onto rye bread, or making into a toasted sandwich with melted cheese.

I recently made this ham salad for a dinner party and served it as a cracker spread. It was exactly the kind of easy appetizer I love having ready before company comes over. No last-minute baking, no complicated assembly, and no worrying about finding extra room in the oven.

A Good Old-Fashioned Ham Salad

I love recipes that use simple grocery store ingredients to make something really delicious. Sometimes you don’t need an elaborate appetizer with twelve kinds of cheese and ingredients you can only find in specialty stores. Sometimes you just need a package of ham, some celery, onion, mayonnaise, and a few pantry staples.

For this recipe, I started with a package of fully cooked, cubed ham that I bought at the grocery store. Even though the ham was already diced, I chopped the pieces a little smaller before adding them to a mixing bowl. I wanted everything to be fairly uniform so that it would combine nicely with the other ingredients.

I added finely diced celery, a sweet onion, mayonnaise, rice vinegar, dried parsley, black pepper, and a small pinch of celery salt. After mixing everything together, I covered the bowl and refrigerated it overnight.

The next day, I ran the mixture through my food processor until it was mostly smooth. Then I stirred in a couple of tablespoons of sweet pickle relish. The finished ham salad was creamy, flavorful, and absolutely perfect for spreading on crackers.

What I love most about this version is the texture. Instead of big chunks of ham and vegetables, everything comes together into a thick, spreadable mixture that reminds me of the deli-style ham salads that were so popular years ago.

Special Equipment You’ll Need

You don’t need much to make this recipe, but a food processor is particularly helpful if you want the creamy, old-fashioned deli texture. You’ll also need a large mixing bowl, sharp knife, cutting board, measuring spoons, a spoon for combining the ingredients, and a covered container for refrigerating the mixture overnight.

If you don’t have a food processor, you can chop the ham and vegetables extremely fine by hand. The texture won’t be exactly the same, but the flavor will still be delicious.

How to Make Old-Fashioned Creamy Ham Salad

Step One: Chop the Cooked Ham

Open the package of fully cooked cubed ham and transfer it to a cutting board. Although the ham is already cut into cubes, chop the pieces a little smaller using a sharp knife.

This makes the mixture easier to combine before processing. You don’t need to mince the ham completely at this point because the food processor will take care of that later.

Transfer the chopped ham to a large mixing bowl.

Step Two: Finely Dice the Celery and Onion

Wash and trim four celery ribs, then dice them very finely. Peel one medium-to-large sweet onion and dice it into small pieces approximately the same size as the celery.

I recommend taking a little extra time with this step because I like the vegetables distributed evenly throughout the salad. If you prefer a little crunch in the finished ham salad, set aside a small portion of the finely diced celery and onion before mixing everything together.

Add the remaining celery and onion to the bowl with the ham.

Step Three: Add the Mayonnaise and Seasonings

Add approximately one cup of mayonnaise, one tablespoon of rice vinegar, two teaspoons of dried parsley, half a teaspoon of black pepper, and a small pinch of celery salt.

Stir until the ham and vegetables are evenly coated with the dressing. The mixture should look creamy but still have visible pieces of ham, celery, and onion.

Don’t worry about getting everything perfectly smooth yet. That happens the following day, after the ingredients have had time to sit in the refrigerator.

Step Four: Refrigerate Overnight

Cover the bowl tightly or transfer the mixture to an airtight food-storage container. Refrigerate overnight so the flavors have time to blend together.

I think this step makes a difference because the onion, celery, vinegar, and seasonings have time to mingle with the ham and mayonnaise. It also makes the mixture nice and cold before processing.

Step Five: Process Until Creamy

The following day, remove the ham salad from the refrigerator and transfer it to your food processor.

Working in batches if necessary, pulse the mixture until the ham and vegetables are very finely chopped and the salad reaches a mostly smooth, spreadable consistency.

I don’t want this to become completely puréed. I’m looking for that classic deli-style texture where you can still see little bits of ham and vegetables, but everything spreads easily onto bread or crackers.

If the mixture seems too thick after processing, add another small spoonful of mayonnaise.

Step Six: Add the Sweet Pickle Relish

Transfer the processed ham salad back into your mixing bowl. Stir in approximately two tablespoons of sweet pickle relish.

I deliberately add the relish after processing because I like having little pieces of sweet pickle throughout the salad. It creates a nice contrast with the creamy texture and adds just a hint of sweetness.

If you reserved some finely diced celery and onion, this is also when you can stir those pieces back in.

Taste the finished mixture before adding more seasoning. You can add a little additional celery salt if you prefer, but I find that the ham generally makes this salty enough without needing anything extra.

Step Seven: Serve and Enjoy

The ham salad is ready to serve as soon as the relish is mixed in. I recently served mine with buttery crackers at a dinner party, and it made a wonderful appetizer that I didn’t have to worry about preparing at the last minute.

You can also spread this onto rye bread, make sandwiches on toast, or enjoy it on a buttery croissant. Another delicious way to serve it is on rye bread with a slice of cheese melted over the top.

Why I Refrigerate Ham Salad Overnight

One of the things that makes this recipe a little different is that I don’t immediately put everything into the food processor. Instead, I mix the chopped ham, vegetables, mayonnaise, vinegar, and seasonings together and let the mixture sit overnight.

This gives the flavors time to blend, especially the sweet onion and celery. The next day, the chilled mixture is ready to be processed into that thick, creamy consistency that makes ham salad so delicious on crackers and bread.

You can certainly make ham salad without waiting overnight, but this is the method I used, and I love the results.

Why Add the Sweet Pickle Relish After Processing?

I think sweet pickle relish is a wonderful addition to ham salad because the sweetness balances the salty ham and tangy dressing. However, I don’t want the relish completely blended into the mixture.

By adding it after processing, those little pieces of pickle stay intact and provide some extra texture. You get small bursts of sweetness throughout the salad rather than having the pickle flavor blended into everything.

If you prefer dill relish instead of sweet relish, you can certainly try that variation. It will create a tangier, less sweet flavor.

What Kind of Ham Is Best for Ham Salad?

I used a 16-ounce package of FarmLand fully cooked cubed ham. This is convenient because the ham is already cooked and ready to use, so there’s no additional cooking involved.

You can also make this recipe with leftover baked ham, which makes it a wonderful recipe for the days after Easter or Christmas. Just remove any tough exterior pieces or excess fat before chopping the ham.

Keep in mind that different brands and types of ham have varying amounts of salt. For that reason, I recommend seasoning cautiously and tasting the finished ham salad before adding extra celery salt.

Can You Make Ham Salad Ahead of Time?

Absolutely. In fact, this recipe is specifically designed to be made ahead.

I prepare the ham and mayonnaise mixture the day before I plan to serve it, refrigerate it overnight, and process it the following day. After adding the sweet pickle relish, the salad can be served immediately or covered and refrigerated until your guests arrive.

For a party, I like keeping the ham salad in the refrigerator until shortly before serving. You can put it into a pretty serving bowl and surround it with crackers, small slices of rye bread, or toast points.

Because the ham salad contains cooked meat and mayonnaise, it should remain refrigerated at 40°F or below when it isn’t being served.

How to Serve Old-Fashioned Ham Salad

As a Cracker Spread

This is how I served the recipe at my dinner party. Place the ham salad in a serving bowl and surround it with buttery crackers. I like crackers that are sturdy enough to hold a generous scoop without breaking.

On Rye Bread

Ham salad and rye bread are a delicious old-fashioned combination. Spread the mixture generously onto your favorite rye bread for a simple lunch or sandwich.

As a Toasted Ham Salad and Cheese Sandwich

Spread the ham salad onto rye bread and top with a slice of Swiss, cheddar, or another cheese you enjoy. Place the open-faced sandwich under the broiler briefly until the cheese melts and begins to bubble.

Watch it closely because the cheese and bread can brown quickly. Serve immediately while the cheese is warm.

On Toast or Croissants

Ham salad is also wonderful on toasted sandwich bread or a flaky butter croissant. I think it’s especially good for a quick lunch when you want something homemade without turning on the stove.

For Holiday Entertaining

This is a great appetizer for Christmas, Easter, or another holiday gathering because it can be made in advance and doesn’t require oven space. It’s also a delicious way to use leftover holiday ham.

Ingredient Substitutions and Variations

Can I Use Leftover Ham?

Yes. Fully cooked leftover holiday ham works beautifully. Chop it into small pieces and use the same amount called for in the recipe. Be mindful of the salt content, especially if the ham has a heavily seasoned glaze.

Can I Use White Wine Vinegar Instead of Rice Vinegar?

Yes. I used rice vinegar for its mild acidity, but white wine vinegar is a reasonable substitute. Start with the same tablespoon and adjust according to your preference.

Can I Use Dill Relish Instead of Sweet Relish?

Absolutely. Dill relish will give the ham salad a tangier flavor without the added sweetness. I prefer sweet relish for this recipe, but both can work.

Can I Leave Out the Onion?

You can leave out the onion if you don’t care for it, although it contributes flavor to the salad. You could also use a smaller amount if you’re sensitive to raw onion.

Can I Use Less Mayonnaise?

Yes. Start with a little less mayonnaise if you prefer a firmer ham salad. You can always add more after processing to reach the consistency you like.

Can I Make Ham Salad Without a Food Processor?

Yes. Finely chop the ham, celery, and onion by hand and mix with the remaining ingredients. The texture will be chunkier, but the flavor will still be delicious.

How to Store Leftover Ham Salad

Transfer leftover ham salad to an airtight container and refrigerate promptly at 40°F or below.

For the best quality and food safety, use the ham salad within three to four days of preparation, provided the cooked ham was fresh when you started. If you’re using leftover ham, count the storage time from when the ham was originally cooked, not from when you made the salad.

If you’re serving the ham salad at a party, don’t leave it at room temperature for more than two hours, or one hour when the temperature is above 90°F. For a longer gathering, serve smaller portions and replenish the bowl from the refrigerator.

Can You Freeze Ham Salad?

I don’t recommend freezing this recipe. The mayonnaise can separate after freezing and thawing, and the finely chopped celery and onion may release moisture. Since the creamy, spreadable texture is one of the best things about this ham salad, I think it’s much better enjoyed fresh from the refrigerator.

Frequently Asked Questions

What Is Old-Fashioned Ham Salad?

Old-fashioned ham salad is a savory spread made with chopped cooked ham, mayonnaise, vegetables, and seasonings. Some versions are chunky, while others are finely processed into a creamy deli-style spread.

Can I Use Packaged Cubed Ham?

Yes. I used a 16-ounce package of fully cooked cubed ham, which made the preparation especially easy.

Why Do You Process the Ham Salad?

Processing creates the creamy, finely minced texture that reminds me of traditional deli-style ham salad. It also makes the mixture easy to spread onto crackers and bread.

Do I Have to Refrigerate the Ham Salad Overnight?

Overnight refrigeration is part of my original preparation method, and I think it helps the flavors blend. You can shorten the resting time, but the flavor may be slightly different.

Can I Make Ham Salad Without Pickle Relish?

Yes. The relish adds sweetness and texture, but you can leave it out if you prefer.

What Is the Best Bread for Ham Salad?

I particularly like rye bread, but toast, white sandwich bread, and croissants are also delicious.

Is Ham Salad Good for Parties?

Absolutely. It’s an excellent make-ahead appetizer that can be served with crackers, toast points, or small sandwich rolls.

Can You Make a Hot Ham Salad Sandwich?

Yes. Spread the ham salad onto rye bread, top with cheese, and broil briefly until the cheese melts. Keep a close eye on it so the bread doesn’t burn.

More Old-Fashioned Recipes to Try

A Simple Recipe Worth Keeping

I think sometimes we forget how delicious the simplest recipes can be. You don’t need to spend hours cooking or buy a long list of ingredients to make something people genuinely enjoy.

This Old-Fashioned Creamy Ham Salad is exactly the kind of recipe I love keeping in my collection. It’s affordable, easy to make ahead, and versatile enough to serve as an appetizer or a simple lunch.

Whether you’re spreading it onto crackers for a dinner party, making a sandwich on rye bread, or using leftover holiday ham, I think you’ll love the creamy texture and classic flavor.