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Author Notes: We ate a lot of ham when I was growing up, and I still love ham in all its permutations. One of my favorites as a child was when we'd be down to almost the last of a big picnic ham, and Mama would take the bits and pieces off the bone and grind them for ham salad, which then served as a sandwich filling for the next couple of days. I've tinkered with the spread over the years, and here's what I've finally come up with. - Kayb —Kayb
Food52 Review: The ham salad is fun to make as a throwback to luncheons past. It has all the ingredients of a great sandwich -- you'll almost think you are eating slices of ham with dill pickles on toasted bread. Be sure to leave the ham chunky for some nice bites of meat coated in a flavorful mayo, mustard and horseradish mix. - Stephanie
- 1 cup ground ham (take cubes/chunks and pulse in a food processor until a coarse paste)
- 1/4 cup homemade or Hellman's mayonnaise
- 2 cloves garlic, minced
- 2 tablespoons chopped sweet pickles
- 1 tablespoon Dijon mustard
- 1 teaspoon prepared horseradish
- 1 tablespoon chopped fresh dill
- Mix mayo, garlic, sweet pickles, mustard and horseradish; fold into ham. Add a little more mayo if it seems too dry. Sprinkle dill on top and toss gently. Refrigerate for at least two hours to allow flavors to combine. Serve on toasted wheat bread, with lettuce leaves and tomato if desired.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Recipe with Horseradish
- This recipe was entered in the contest for Your Best Pork Sandwich
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