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If you love chicken salad with a sweet pickle relish, then make the best ham salad recipe below. It is the best way to use leftover ham from another dinner and makes for a quick dinner recipe.

Then just serve it with some potato chips or a creamy macaroni salad or potato salad for some tasty finger sandwiches the whole family will enjoy!

Make this delicious sandwich spread and use as is or pick your favorite bread like an English muffin, croissant, or even a bagel and enjoy having an easy meal in less than 10 minutes. 

Ingredients for Ham Salad Sandwiches 

ham salad sandwiches
  • Pre-cooked Ham: you can find the pre-cooked small diced ham in the area where you’ll find the other deli meat
  • Celery: thinly sliced and diced to avoid huge chunks
  • Onion: yellow onion diced is great for this ham mixture
  • Mayonnaise: I love using Miracle Whip for these sandwiches because it just gives a little added flavor
  • Mustard: yellow mustard or your favorite mustard like honey dijon mustard
  • Pickles: you will need to use dill pickle relish for this easy ham salad recipe
  • Salt: kosher salt or sea salt, pick your favorite
  • Pepper: ground black pepper you’d find in the seasoning section of the grocery store
  • Lettuce: romaine is my favorite for serving on the buns
  • Buns: use what you have but when I plan it I pick a slider bun
budget friendly meals

How to make Ham Salad Sandwiches

ham salad sandwiches
  • Add the complete list of ingredients of this simple ham salad recipe into a medium-sized mixing bowl and stir well. 
  • Serve immediately or refrigerate for later.
  • Serve in a bun with a piece of lettuce and enjoy!
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How to store leftover ham salad:

Fridge: Place any leftover homemade ham salad in an airtight container and store it in the fridge for up to 5 days. 

Tips and tricks for making my favorite ham salad recipe: 

Things to add to this old fashioned ham salad recipe:

  • Green onions
  • Tomatoes
  • Sweet relish (instead of dill pickle relish)
  • Diced red pepper
  • Diced green pepper
  • Fresh dill
  • Swiss cheese
  • Cheddar cheese
  • ​Red onion

Make this low-carb:

To make this classic recipe low carb, you can always serve the salad on large lettuce leaves and use that instead of a bun. 

You can also turn this into a delicious spread and use your favorite cracker to spread it on for a lighter option instead of a meal. 

Meat to use for salad sandwiches: 

When you make this recipe be sure to use deli ham, meaning cold but cooked ham or repurpose leftover ham from a holiday dinner. Or if you don’t love ham, you can always use deli turkey chopped into bite-sized pieces as well.

Easy casserole recipes to make:

Sausage Biscuit Casserole

Enchilada Meatball Casserole

Stuffed Pepper Casserole

Mediterranean Chicken Bake

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Ham Salad Sandwiches

Creamy and tangy, these ham salad sandwiches are a nostalgic, easy lunch that’s perfect for using up leftover ham.
Prep: 10 minutes
Total: 10 minutes
Servings: 6 servings
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Ingredients 

  • 1 lb pre cooked small diced ham (or chopped deli ham)
  • cup celery, diced
  • 1 small Yellow onion, diced
  • ¾ cup Mayonnaise
  • 1 tbsp Yellow mustard
  • 2 tbsp Dill pickle relish
  • ½ tsp Salt
  • ½ tsp Black pepper
  • Lettuce for serving on the buns
  • Slider buns

Instructions 

  • Add all of the ingredients into a medium sized bowl and stir well.
  • Serve immediately or refrigerate for later.
  • Serve in a bun with a piece of lettuce and enjoy!

Nutrition

Calories: 386kcal | Carbohydrates: 3g | Protein: 17g | Fat: 34g | Saturated Fat: 8g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 59mg | Sodium: 1356mg | Potassium: 263mg | Fiber: 1g | Sugar: 1g | Vitamin A: 55IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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simple family meal plan

About Julia Pacheco

Hello, I’m Julia Pacheco, and I’m so glad you’re here! I’m a published cookbook author with a passion for creating delicious, budget-friendly meals. My blog focuses on recipes that are accessible and enjoyable, because I truly believe in the power of food to heal, inspire, and bring people together. From early lessons in the kitchen with my mom to navigating life on WIC and food stamps, I’ve learned the value of making every meal count. Cooking has been my creative outlet, a way to connect with others, and it even helped me land my dream job.

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