Make ham salad with leftover ham (or bologna), hard-boiled eggs, pickle relish, and mayo. Basil makes this recipe especially memorable. Serve on rolls, in sandwiches, or my favorite, oven-baked sweet potato chips. This recipe is easily cut in half if you don't have a pound of ham.
1(40g)stalk celery - optional, chopped very finely if you like crunch in your sandwich
½cup(112g)mayonnaise
⅓cup(82g)sweet pickle relish
Seasoning salt - (sparingly if desired--ham is salty already)
freshly ground black pepper to taste
2teaspoons(2teaspoons)apple cider vinegar
fresh sweet basil leaves
Instructions
Cube 1 pound ham or bologna(remove the rind if desired), then place in a food processor and pulse approximately 10-15 times until ham is chopped but not too fine. Alternatively, use a meat grinder or chop as finely as you can with a knife.
Chop 2 hard-boiled eggs and 1 stalk celery, if using. Add to ham. Add remaining ingredients: 1/2 cup mayonnaise, 1/3 cup sweet pickle relish, Seasoning salt (to taste),and freshly ground black pepper to taste except for vinegar, and stir gently to combine.
Mix in 2 teaspoons apple cider vinegar and taste. If ham salad needs a little more zip, add another teaspoon.
Chop fresh sweet basil leaves and add to spread if serving immediately. Otherwise, leaves should be left whole and added to the sandwich before serving. Cut leaves will turn an unappetizing color.