Ham Salad & Ham Salad Sandwich
Here is how to make ham salad and serve it as a sandwich, as well as a salad. Either way, it makes a light, but filling, tasty lunch!
Here is how to make ham salad and serve it as a sandwich, as well as a salad. Either way, it makes a light, but filling, tasty lunch!
- Carbohydrate 20.4654106606765 g
- Cholesterol 60.644 mg
- Fat 11.8287868683932 g
- Fiber 1.37783450860292 g
- Protein 3.84566783562368 g
- Saturated Fat 1.98280314534884 g
- Serving Size 1 1 Serving (109g)
- Sodium 424.021668868922 mg
- Sugar 19.0875761520736 g
- Trans Fat 0.795205658826638 g
- Calories 198 calories
Step-by-step
- In a small to medium-sized bowl, combine 5 oz. chunked ham, 1 chopped hard-boiled egg, 1/4 cup sweet pickle relish, and 1/4 cup mayonnaise.
- Mix well.
- If you like your ham salad very smooth, then blend it with a mixer at this point.
- To serve as a salad, place a generous mound of the mixture on a couple of lettuce leaves.
- Arrange some slices of apple on each side, and place some banana slices in an attractive way--a very healthy light lunch!
- To make your ham salad into a sandwich, spread your ham mixture onto one slice of frozen whole wheat bread.
- (Using frozen bread allows you to spread fillings easily, and it thaws very quickly for eating, when at room temperature.)
- Dress your sandwich by adding a couple of leaves of lettuce and a couple of slices of fresh tomato.
- Cap your sandwich off with the other slice of whole wheat bread.
- Cut the sandwich into two halves, cutting diagonally.
- Place your sandwich on a plate, with a few sweet midget pickles and some vegetable chips.
- Another light and healthy lunch
Choosing and Processing the Protein
Utilizing leftover holiday ham or commercially packaged chunk ham requires careful attention to particle size before binding. Uniform mincing ensures every bite contains an even ratio of meat to binder. Processing the mixture with an electric mixer breaks down the fibers completely, transforming a chunky spread into a smooth, homogeneous paste suitable for piping or delicate tea sandwiches. Fat content matters here; a full-fat mayonnaise provides the necessary emulsification to coat dense protein strands, whereas low-fat alternatives release excess water and result in a watery emulsion.Balancing Acid and Sweetness
Sweet pickle relish introduces both sugar and acetic acid, cutting through the heavy salinity of cured pork. Substituting dill relish alters the flavor profile entirely by removing the sugar component, requiring a pinch of sugar or a splash of vinegar to restore balance. Hard-boiled eggs contribute lecithin from the yolk, which acts as an additional emulsifier while adding a chalky texture that absorbs stray moisture from the mayonnaise and relish.Bread Mechanics and Temperature Control
Spreading sandwich fillings onto frozen bread prevents tearing by providing a rigid, structurally stable base. Slices left at room temperature for 15 minutes will thaw completely while maintaining their structural integrity under heavy spreads. Layering dry ingredients like washed and dried lettuce leaves directly against the bread creates a moisture barrier, preventing the mayonnaise from migrating into the crumb and making the sandwich soggy during storage.
