1. Chop the Ham
- Finely dice cooked ham until it resembles coarse crumbs (about ⅛-inch pieces).
- If using canned deviled ham, break it up with a fork.
2. Mix the Salad
- In a bowl, combine ham, mayo, relish, mustard, horseradish, pepper, and cayenne.
- Stir gently until evenly blended.
- Fold in onion, celery, or herbs if using.
3. Chill & Serve
- Cover and refrigerate at least 30 minutes (best after 2 hours).
- Serve cold with:
- Buttered bread or croissants (for sandwiches)
- Crackers, cucumber rounds, or endive leaves
- Over mixed greens (as a protein-packed salad)
Serving Suggestions
- 🥖 Classic sandwich: On soft white bread with lettuce and tomato
- 🥒 Low-carb option: Stuffed in avocado halves or bell pepper cups
- 🧀 Elevated platter: With sharp cheddar cubes, olives, and pickles
- 🥚 Vintage twist: Mixed into deviled eggs or stuffed tomatoes
Make-Ahead & Storage Tips
- Fridge: Keeps well in airtight container up to 4 days.
- Freeze? Not recommended—mayo separates when thawed.
- Prep ahead: Chop ham and store separately; mix day-of.
Frequently Asked Questions
Q: Can I use leftover holiday ham?
A: Absolutely! Just ensure it’s not overly salty—rinse and pat dry if needed.
Q: Gluten-free?
A: Yes! Use GF ham (check label) and serve with GF crackers or lettuce.
Q: Too salty?
A: Balance with extra mayo, a splash of lemon juice, or diced apple.
Q: No pickle relish?
A: Substitute with minced cornichons or dill pickles + ½ tsp sugar.
❤️ The Heart of the Dish
Deviled Ham Salad isn’t trendy—but it’s timeless. It’s what grandmothers packed in lunch pails, what neighbors brought to potlucks, and what still satisfies with humble grace.
So chop that ham, stir with care, and serve with nostalgia. Because the best meals aren’t flashy—they’re savory, simple, and made with love.
“Good food doesn’t need a recipe—it just needs ham, mustard, and someone hungry.” 🥪✨