Ham Salad Spread Recipe
My family has enjoyed this hearty ham salad spread for years. It came to be an unexpected leftover every time we had ham for a special dinner. Recently, I decided to measure the ingredients, write down the recipe and pass it on to my daughter and daughter-in-law. They encouraged me to share it with Reminisce readers.
My family has enjoyed this hearty ham salad spread for years. It came to be an unexpected leftover every time we had ham for a special dinner. Recently, I decided to measure the ingredients, write down the recipe and pass it on to my daughter and daughter-in-law. They encouraged me to share it with Reminisce readers.
- Carbohydrate 0.894053341897818 g
- Cholesterol 2.62500000221904 mg
- Fat 2.52248900102155 g
- Fiber 0.0663558148217639 g
- Protein 0.109173996482055 g
- Saturated Fat 0.378737374315245 g
- Serving Size 1 1 serving (10g)
- Sodium 78.2881032967793 mg
- Sugar 0.827697527076054 g
- Trans Fat 2.09535740860507 g
- Calories 27 calories
Step-by-step
- In a large bowl, combine the first five ingredients.
- Combine mayonnaise and mustard; add to ham mixture and mix well.
- Refrigerate until serving.
- Serve with crackers.
Substituting low-fat mayonnaise for full-fat emulsion changes the binding capability drastically, often resulting in a watery spread that pools on crackers. Standard mayonnaise relies on a high oil-to-egg ratio to maintain a thick suspension when combined with dense protein. Reducing that fat content forces cooks to drain the ground meat thoroughly or add a binding agent like extra chopped hard-cooked egg to absorb excess moisture. Fully cooked ham varies wildly in salt content and moisture retention depending on whether it originates from a wet-cured spiral cut or a dry-cured country ham.
Texture and Processing Mechanics
Grinding cooked ham requires precision to avoid turning the protein into a paste. Pulse the meat in a food processor in short bursts rather than running the blade continuously, stopping when pieces reach uniform rice-sized grains. Celery and onions must be minced extremely fine, under two millimeters, so they distribute evenly without releasing excess water into the mayonnaise base. Chill the finished mixture for at least 30 minutes before serving to let the fats firm up and the mustard compounds mellow against the richness of the egg.
- Drain wet-cured ham in a colander for ten minutes before processing to prevent emulsion breakdown.
- Keep the bowl refrigerated below 40 degrees Fahrenheit during mixing to maintain mayonnaise viscosity.
- Consume within three days for optimal texture before moisture separates from the meat fibers.
