Tuesday, April 11, 2023

Grandma's Ham Salad from author @CleoCoyle (A Great Use for #Easter #Leftovers)




Ham Salad made fresh is absolutely delicious. Yes, it's a little old-fashioned, but sometimes the old recipes are the best, especially with new twists.

My husband and I like to eat our ham salad smeared on water crackers or slices of crusty baguette and topped with oil-cured olives and a slice of fresh jalapeño. Frankly, it's good enough to feed guests with a glass of wine or champagne. Just call it "American Pâté" and serve it with a little smile.



Cleo Coyle writes two
bestselling mystery
 series with her husband.
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☕ A Recipe Note from Cleo

A few years ago, Marc, my husband (and partner in crime writing), said he wanted to make ham salad with our leftover holiday ham the way his grandmother did.

"Ee-gad, no!" I said, remembering Deviled Ham in a can (and not fondly).

"Oh, honey," he said, "you never had it made fresh for you like my grandmother did for me. Really, you don’t know what you’re missing."

Marc was right. Ham salad made fresh is an outstanding treat for sandwiches, but our favorite way to enjoy it is smeared on a slice of crusty baguette or as a topping for crackers, crowned with oil-cured olives and slices of jalapeño or hot banana peppers.

Below is the recipe we now use every year. It's our favorite. Tweak it to your own taste and eat with joy! ~ Cleo




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Grandma's Ham Salad
with love from Cleo Coyle

Ingredients:

3 cups diced ham, fully cooked
1 hard-boiled egg, chopped
2 heaping teaspoons dill relish (or sweet)
1 Tablespoon fresh parsley, chopped
1 green onion, chopped (or 1 T. chopped shallots)
1 heaping teaspoon Dijon mustard (or yellow if you like)
1/2 cup mayonnaise
(optional) Toppings: sliced olives, jalapeño, bell or banana peppers

Directions: Grind your ham slices with a blender, food processor, meat grinder, or (if you have strong hands, use the method of Marc's grandmother) a pastry blender!



Add remaining ingredients. Mix well. Chill and serve on your favorite crackers or slices of crusty baguette. We enjoyed topping ours with slices of jalapeño or hot "banana peppers" and oil-cured olives.





Eat (and read) with joy!


New York Times bestselling author
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Haunted Bookshop Mysteries



Cleo (Alice) with her husband Marc

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Posted by Cleo Coyle at 12:01 AM
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12 comments:

  1. Kay GarrettApril 11, 2023 at 6:56 AM

    Thank you for the yummy recipe!
    2clowns at arkansas dot net

    ReplyDelete
  2. BetteApril 11, 2023 at 9:14 AM

    Thank you for making this dish poular again! Our family has made this for years. We sometimes add olives (green or black), hardboiled egg or jalapeno peppers. Your post has given me a hankering for this dish.

    ReplyDelete
    Replies
    1. Cleo CoyleApril 14, 2023 at 12:10 PM

      Bette -- Thanks for stopping by the Kitchen, and I'm glad you enjoyed our recipe post. As far as this dish, I can tell you that I was glad to "discover" it, thanks to my husband's memory of his grandmother's recipe!

      ~ Cleo
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  3. Toni DaleApril 11, 2023 at 9:15 AM

    Love your books, Cleo, and I love recipe, too!

    ReplyDelete
  4. aprilbluetxApril 11, 2023 at 10:44 AM

    Nice recipe - I love ham salad and it's the perfect time of year for it.

    ReplyDelete
    Replies
    1. Cleo CoyleApril 14, 2023 at 12:34 PM

      Thanks, April, and we agree. This recipe is a tasty use for leftover Easter ham. Cheers for dropping by the Kitchen this week. Enjoy the spring weather!

      ~ Cleo
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  5. Libby DoddApril 11, 2023 at 1:51 PM

    You just reminded me that when I was growing up we used an actual butcher's shop in town. That was the only time I was interested in baloney.. He'd slice a fresh slice and give it to me.
    The only other thing I remember (other than where the shop was!) is that sometimes we got ground ham from him. I think my southern grandmother used it. Possibly for ham salad. I remember that we had to schedule the order so he had time to clean the machine he used after chopping the ham. I don't remember many (any) people who were Jewish in town who might have had a problem with it, but I don't know why else he needed to be so careful.
    Although, back then you had to be careful about tichinosis.
    You have me really thinking now. We had a classic meat grinder, the kind that clamped onto the kitchen counter or table. Wonder why we didn't use that?
    Any way, fun recipe.

    ReplyDelete
    Replies
    1. Cleo CoyleApril 14, 2023 at 1:53 PM

      Fascinating memory, Libby, thank you for sharing it. Your ground ham story reminds me of the issues that Marc and I had in finding "chipped" ham in New York City. Although he and I met in New York, we were raised in the Western Pennsylvania area (near Pittsburgh), where chipped ham was commonly available at grocery store deli counters. That's not the case in NYC, where we now find ourselves explaining to deli counter workers how to slice the ham razor thin, shaving it against the cutting blade for that chipped ham effect. So far, they’ve been great about it and nobody has kicked us out of the store (yet!)! Anyway, these days, with inflation driving up prices, Grandma's Depression-era ideas of stretching the food budget by using every bite of those leftovers (and finding ways to enjoy less expensive cuts of meat) isn't so old-fashioned anymore!

      ~ Cleo

      Delete
  6. PlumGagaApril 11, 2023 at 6:16 PM

    That's just the way I make ham salad, except that I've never added the hard boiled egg. I'll have to try it next time.

    ReplyDelete
    Replies
    1. Cleo CoyleApril 14, 2023 at 1:03 PM

      The egg adds a layer of richness to the ham salad, and we highly recommend giving it a try. Marc and I hope you enjoy it, and have a happy spring!

      ~ Cleo
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