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Introduction:
Ham salad spread is an American appetizer which can be served with a variety of sides. Looking for a light snack ham salad spread, delicious and uncomplicated sandwich filling ham salad spread, or simple and hearty, and healthy dip for a get together? This is it! Really, including tangy foods, creamy and hearty spread is a favourite not only of the kids but of the adults too. And it hardly takes time to prepare with only simple ingredients.
Ingredients:
2 cups of cooked ham which has been cut into fine pieces or has been grated.
2 peeled and diced eggs.
½ a cup of mayonnaise.
2 tablespoons of sweet pickle relish.
1 tablespoon of dijon mustard.
1 finely grated small onion (optional).
Salt and black pepper as desired.
Crackers, bread, or veggies for serving.
Instructions:
Prepare the ham and eggs:
In case you are using the bone i.e. ham which is not chopped or ground use a food processor to make sure that it is uniformly consistent in mincing. Alternatively, you can use a knife and use it finely as it is mincing as well.
Beat the boiled egg and cut it up into small pieces.
Mix the ingredients:
In a big mixing bowl, put together all the chopped ham, the boiled chopped eggs, mayonnaise, the sweet pickle relish and last but not least, the Dijon mustard. If you are using onion, this goes in as well.
Pour the compound and then stir it until all the ingredients are incorporated.
Season to Taste:
If necessary, add salt and pepper to the meal.. Keep in mind that ham already brings a high level of salinity, and therefore, do add salt in moderation at the first and adjust if required.
In case you feel, that the spread needs to be a bit more zesty, you can incorporate some more pickle relish or mustard.
Chill and Serve:
Plastic-film the bowl and allow the ham salad to stay in the refrigerator for a further 30 minutes to let the ingredients get absorbed thoroughly after preparing.
Serve even chilled on top of crackers or a piece of bread or fresh veggies. It’s great as a filling in sandwiches too.
Hints for Success:
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