Thursday, April 4, 2013

Gloria's Devilish Ham Salad

If you still have leftover ham from Easter and are looking for a zesty, easy recipe to use it in, here's my version of ham salad, a chunky, zippy recipe inspired by deviled eggs.

Serve it as a cold salad on a bed of greens or in a bowl with raw vegetables like celery or carrot sticks for dipping. Try it as sandwich filling in pita bread or wraps, or served with crackers or crostini. My devilish ham salad is especially good with mixed baby greens, chopped tomatoes and thinly-sliced cucumbers, as shown in the photo, or in a sandwich with sliced tomatoes and some lettuce.

Feel free to multiply the ingredient quantities if you want to make a larger batch (this recipe is for 2 hearty servings), or adjust them to suit your taste preferences, e.g., change the mustard-mayo ratio.  And a splash or two of a mustard hot sauce is a nice way to add some heat, if you like spicy foods.

1 1/2 cups diced cooked ham
1/4 cup diced red onion
1/4 cup diced hot chili pepper of your choice
1 large clove garlic, minced
1 Tbs spicy mustard or horseradish mustard
2 Tbs mayonnaise

Combine all ingredients in a bowl and stir well to thoroughly combine. Taste for balance and adjust with more of one or more of the ingredients if desired. Refrigerate any leftovers in a lidded container.

Zestfully yours,

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