I am a huge fan of cooking a big turkey, roast of beef, or ham for the leftovers they generate. It’s great to be able to get multiple meals from one cooking exercise. Today, on the sandwich board, I am featuring a tasty Ham Salad Sandwich made with ham that was leftover from a recent boiled ham dinner (leftovers from a baked ham work equally well in this sandwich).
Of course, the benefits of leftovers are many – they are great on the food budget and they can be turned into entirely different meals than was had the first day the meat was cooked. This is very true of ham.
This sandwich recipe calls for ground ham. I used about 2½ oz of coarsely chopped leftover ham and ground the meat in my small 1-cup food processor that is perfect for small jobs like this. It generated about 2/3 cup of ground ham (ground to the consistency of coarse bread crumbs) which will make enough for two sandwiches. Don’t over-process the ham or it will turn into a paste-like consistency.
A lot of times what determines a tasty sandwich are the seasonings and add-ins that are blended into the mixture. This sandwich includes sweet pickle relish, celery, red onion, red pepper, hard-boiled egg, Havarti cheese, mayo, mustard, garlic salt, and a small amount of maple syrup to add a tad of sweetness.
This is a filling sandwich and is great either in a traditional sandwich or roll, on toasted English muffin halves, or even atop favorite crackers as a delicious finger food.
Ham Salad Sandwich
Ingredients:
2½ oz chopped/shredded leftover ham (will yield apx. 2/3 cup when ground)
1½ tsp sweet pickle relish
1 tsp Dijon mustard
1 tsp maple syrup
1½ tbsp celery, finely chopped
1 tbsp sweet red pepper, finely chopped
1 tbsp red onion, finely chopped
1/8 tsp garlic salt
1½ – 2+ tbsp mayonnaise
½ large hard-boiled egg, chopped (reserve other half of egg for another purpose – e.g., crumbling over a salad)
1 slice of Havarti cheese (apx. 7/8 oz), chopped (will yield apx. ¼ cup chopped)
Freshly ground pepper, to taste
4 slices bread of choice or 2 English muffins (halved and toasted)
Butter
Lettuce (optional)
Method:
In bowl of small food processor, pulse ham until ground to the consistency of coarse bread crumbs. Transfer ground ham to small mixing bowl and add the pickle relish, mustard, maple syrup, celery, red pepper, onion, garlic salt, and mayonnaise. Mix well. Stir in the egg and cheese. Season with freshly ground pepper, to taste. If mixture seems dry, add more mayonnaise, one teaspoon at a time, until desired consistency is achieved.
For sandwich, butter each slice of bread. If desired, add lettuce to one slice of bread for each sandwich. Divide filling mixture evenly for the two sandwiches and place on top of lettuce. Add additional lettuce, if desired. Top each with a slice of bread. Slice sandwich in half, diagonally, or into quarters, and serve.
For English muffins, divide filling between the four halves of muffins, spreading mixture to edges of muffin halves. Broil in pre-heated broiler, set to high, for 1½ – 2 minutes, watching carefully to ensure the muffins do not burn. Serve immediately.
Serving Suggestions: Serve with Bread and Butter Pickles, fresh vegetables, a green salad, potato chips, a cup of your favorite soup, or my regular Mac ‘n Cheese or my Gluten-free and Lactose-free Macaroni and Cheese.
Yield: 2 servings
Ham Salad Sandwich
Ingredients
- 2½ oz chopped/shredded leftover ham (will yield apx. 2/3 cup when ground)
- 1½ tsp sweet pickle relish
- 1 tsp Dijon mustard
- 1 tsp maple syrup
- 1½ tbsp celery, finely chopped
- 1 tbsp sweet red pepper, finely chopped
- 1 tbsp red onion, finely chopped
- 1/8 tsp garlic salt
- 1½ - 2 + tbsp mayonnaise
- ½ large hard-boiled egg, chopped (reserve other half of egg for another purpose – e.g., crumbling over a salad)
- 1 slice of Havarti cheese (apx. 7/8 oz), chopped (will yield apx. ¼ cup chopped)
- Freshly ground pepper, to taste
- 4 slices bread of choice or 2 English muffins (halved and toasted)
- Butter
- Lettuce (optional)
Instructions
- In bowl of small food processor, pulse ham until ground to the consistency of coarse bread crumbs. Transfer ground ham to small mixing bowl and add the pickle relish, mustard, maple syrup, celery, red pepper, onion, garlic salt, and mayonnaise. Mix well. Stir in the egg and cheese. Season with freshly ground pepper, to taste. If mixture seems dry, add more mayonnaise, one teaspoon at a time, until desired consistency is achieved.
For sandwich, butter each slice of bread. If desired, add lettuce to one slice of bread for each sandwich. Divide filling mixture evenly for the two sandwiches and place on top of lettuce. Add additional lettuce, if desired. Top each with a slice of bread. Slice sandwich in half, diagonally, or into quarters, and serve.
- For English muffins, divide filling between the four halves of muffins, spreading mixture to edges of muffin halves. Broil in pre-heated broiler, set to high, for 1½ - 2 minutes, watching carefully to ensure the muffins do not burn. Serve immediately.
- Serving Suggestions: Serve with Bread and Butter Pickles, fresh vegetables, a green salad, potato chips, a cup of your favorite soup, or Mac ‘n Cheese.
Recipe Notes
Yield: 2 servings
[Copyright My Island Bistro Kitchen]
For other recipes using leftover ham, click on the links below:
Ham Lentil Soup
Hawaiian Fiesta Casserole
Creamy Ham and Potato Chowder
Ham and Pasta Casserole
Chicken and Ham Casserole
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