The 5-Ingredient Vintage Sandwich Spread We Think Deserves a Comeback

To me, ham salad tastes like the past (in the best way). While I only recently enjoyed my first taste of the vintage dish, I can imagine the salty spread tucked between slices of white bread at church potlucks, scooped into bowl alongside lots of sturdy crackers at buffet table, and nestled in a plastic-wrapped container in the refrigerator among other holiday leftovers. 

While versions vary by region and household, the heart of ham salad is its ability to turn simple ingredients to something surprisingly craveable. And the specialty’s old-school charm is making a quiet comeback among retro recipe lovers (like myself). In fact, one rendition of the salty, savory favorite—Winter Blossom’s Often Requested Ham Salad—has officially earned a spot in my party appetizer rotation. 

What Is Ham Salad?

Ham salad is a creamy, savory spread made by combining finely chopped cooked ham with mayonnaise and a few simple mix-ins like relish, mustard, or chopped onions and celery. A cousin to chicken or tuna salad, it’s often served chilled on sandwiches or crackers or atop a bed of lettuce.

During the Great Depression, ham salad gained popularity as home cooks turned to simple, affordable recipes that could satisfy as many appetites as possible. The dish also eventually became a staple at funeral luncheons, thanks to its comforting flavors and ability to feed a crowd during difficult times. Today, the specialty remains a popular sandwich spread in the South and is also a popular way to use up leftover ham during the holidays.

Winter Blossom’s Often Requested Ham Salad, submitted by Allrecipes community member Diane Horn Talts (who I suspect goes by the nickname “Winter Blossom,” per her sweet reply to reviewers), incorporates just five ingredients: cooked chopped ham, mayonnaise, dried mince onion, dill pickle relish, and brown mustard. 

The ham salad is so good, Diane Horn Talts wrote in the recipe that she once traveled from New Jersey to Oklahoma to make a batch for a friend. “This ham salad recipe is one I have been making for years and often requested,” notes the home cook. “It’s fast, simple, and great on party rye for a cocktail party, on toast or a bagel for breakfast, on rye with lettuce, thinly sliced onions, and dill (or sweet) pickles, and mayo for lunch, or with pea soup as a sandwich for dinner. It’s downright yummy!”

How to Make Winter Blossom’s Often Requested Ham Salad

To make ham salad, finely chop your ham in a food processor (about six to seven pulses is enough—don’t let it get pasty). Transfer the meat to a large bowl and mix in the mayonnaise, dried onion, dill pickle relish, and brown mustard. Chill and serve.

I recommend using the ratios in the recipe as a starting point and adding the condiments to your liking. For example, the ingredient list features 1/3 cup of dried onion but I only used a couple tablespoons. The consistency of the salad should be similar to tuna or chicken salad, spreadable but not watery.

Tips, Tricks, and Variations

• Choose the right meat. I bought a small cooked dinner ham at the grocery store to make my ham salad, but the recipe can also be made with extra-thick slices of deli ham, canned ham, or even Spam. Diane Horn Talts recommends using leftover baked ham: “I add some of the delicious crusty skin. You can also ask for baked ham ends in the deli department.”
• Mix in your pick of ingredients. Options include chopped hard-boiled eggs, finely (or coarsely) diced celery or onions, sweet relish, hot sauce, and shredded Cheddar cheese. A couple reviewers of the recipe added lemon juice or citrus preserves. “Tip: my mom used to add a heaping tablespoon of orange marmalade to her ham salad if it was a particularly salty ham,” says Lisa Lefebvre. “It adds another flavor to this already delicious sandwich spread.” 
• Serve with bold accompaniments. I love spreading ham salad on dark rye bread with a crunchy element such as alfalfa sprouts or thinly sliced cucumbers. At tailgates and parties, it’s great spooned on seedy crackers or piped into celery sticks and finished with couple drops of Tabasco Sauce.
• Get creative with your spread. Diane Horn Talts even stuffs her leftover ham salad into mushrooms: “Just wanted to mention, if there is any leftover it is great mixed with a little Italian flavored bread crumbs and stuffed in mushrooms then baked for 1/2 hour at 325 for an appetizer.” 

Get the recipe: Winter Blossom’s Often Requested Ham Salad