Leftover ham mixed with pickle relish and dried onion flakes come together in a nice and easy spread that gets slathered atop a soft white bun, for one of my favorite lunches of all time.
I can’t be all elegant and fancy all of the time. It’s just not in my nature.
You’ll find me in my Vans slip-ons more often than strappy heels.
I prefer to hole up at a cabin in the mountains or sit on the beach with friends and family rather than shopping at the hippest boutiques.
And I’m totally into eating good old-fashioned favorites instead of upscale molecular cuisine.
Who wants to eat molecules anyway? Oh wait, I guess we all do. But, you know what I mean.
I often find myself harkening back to my roots, to my childhood faves. And this recipe is one of the recipes I love just as much today as I did back then.
I’m a fan of any sandwich that has a ‘salad’ at the end of it’s title and always have been. Egg salad. Crab salad. Shrimp salad. Chicken salad. A sandwich filling with a bit of mayo—but not too much—mixed in with a few additional ingredients then sandwiched between two slices of bread delivers me straight to my comfort zone.
And my comfort zone lives with potato chips and pickle chips. It’s home all the way.
About the Recipe
This recipe takes advantage of that extra ham that always seems to linger after the family dinner, whether it’s Easter, Thanksgiving, Christmas or just any old Sunday. Choose a good ham for this recipe—I like to use the leftovers from a bone-in smoked ham—because there isn’t going to be much else to cover up if you use a crappy one. My mom always tells me to look for a ham that is lower in the water content. You don’t want a soupy sandwich.
You could ask your butcher to grind the ham but I use my food processor. I cut the ham into chunks, place it in the processor bowl with the big blade and pulse a few times. Don’t pulse too much or you’ll end up with a paste. Then everything else goes in the bowl, a few more pulses and you’re done.
My recipe uses just a few tablespoons of mayonnaise. I prefer it on the drier side. If you prefer, add more mayo—or even Miracle Whip for a sweeter taste—to your liking.
You can use sweet or spicy pickle relish, whatever you prefer. This pickle relish is my new favorite.
The secret ingredient in this recipe is dried onion flakes. I’ve tried it with fresh minced onion, with green onion and red and none of them measure up to the subtleness of the dried onion.
Ham Salad Sandwiches
- 4 cups ground ham about 2 pounds
- 3 tablespoons mayonnaise
- 2 tablespoons pickle relish
- 1 1/2 teaspoons dried onion flakes
- 8 potato or dinner rolls
- pickle slices
- potato chips
- lettuce leaves
Mix the ham mayonnaise, pickle relish and dried onion flakes in a large bowl. Cover and refrigerate for at least 1 hour for flavors to meld.
To assemble sandwiches, split the rolls in half then spread each side with mayonnaise. Top the bottom half with ham salad, pickle chips, potato chips and lettuce leaves and serve.
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