This simple Petit Jean Meats Peppered Ham Salad has been a family favorite for so many years. It probably ranks in the top 5 of my husband’s favorite things that I make. And it is beyond simple! I use it for sandwiches with or without tomatoes and lettuce, served as a stuffing for fresh tomatoes during the summer, and molded for a leafy green salad centerpiece. I’ve also used it as the filling for Pâte à Choux and to replace the egg yolk in deviled eggs.
Author: Debbie Arnold | Dining with Debbie
INGREDIENTS
- 16 ounces Petit Jean Meats boneless Peppered Ham slices (or equivalent leftover ham)
- 2-4 hard boiled eggs *
- ⅓ cup dill pickle relish
- 3 heaping tablespoons mayonnaise
INSTRUCTIONS
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In the bowl of a food processor, place the ham slices which have been roughly chopped (large pieces).
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Pulse 5-8 times just until the ham is coarsely chopped. Do not puree.
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Add in the hard boiled eggs and pulse 2-3 times; Add in the dill relish and the mayonnaise. Pulse just until blended.
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This will keep several days in the refrigerator. You can easily vary the amounts of the ingredients to suit your family’s tastes.
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*I use only 2 eggs, one whole and one just the white. My husband is not a huge egg fan.