SPICY-SWEET HAM SALAD
About 8 ounces cooked cured ham (leftovers from a whole ham are fine), fat trimmed off
1 cup minced celery
1/2 cup mayonnaise, or more to taste
2 hard-cooked eggs, finely chopped
1/4 cup drained hot pickle relish or finely chopped hot pickles
1/4 cup minced sweet onion, such as Vidalia
1 teaspoon yellow mustard, more to taste
Salt and black pepper to taste.
In a food processor, pulse ham just until finely chopped but not pasty. Transfer to a bowl and stir in remaining ingredients. Add more mayonnaise as needed to make mixture hold together. Add mustard and salt and pepper to taste. Serve immediately or refrigerate up to 3 days.
Yield: About 2 cups
Adapted from source: Paula Deen: It Ain't All About the Cookin' by Paula Deen
About 8 ounces cooked cured ham (leftovers from a whole ham are fine), fat trimmed off
1 cup minced celery
1/2 cup mayonnaise, or more to taste
2 hard-cooked eggs, finely chopped
1/4 cup drained hot pickle relish or finely chopped hot pickles
1/4 cup minced sweet onion, such as Vidalia
1 teaspoon yellow mustard, more to taste
Salt and black pepper to taste.
In a food processor, pulse ham just until finely chopped but not pasty. Transfer to a bowl and stir in remaining ingredients. Add more mayonnaise as needed to make mixture hold together. Add mustard and salt and pepper to taste. Serve immediately or refrigerate up to 3 days.
Yield: About 2 cups
Adapted from source: Paula Deen: It Ain't All About the Cookin' by Paula Deen
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