I know I say my favorite (only) ham salad is from the Apple Market, but it is true. And then I look at the list of ingredients and see this: chopped ham. sweet relish, mayonnaise, onions, and black pepper.
And that really kind of makes me grumpy. Why can I not make a great ham salad out of simple ingredients. I do it with chicken salad, so what is the difference?? Makes me slightly crazy.
I do know I am going to have a ham salad sandwich for breakfast tomorrow. Yes, I eat all kind of random things for breakfast – cold tofu pad thai, pasta, cold pizza – and then some traditional things – peanut butter toast, toast with really good salted butter and apple jelly, toast with really good salted butter and local honey. Yes, toast seems to be a thing. Pop Tarts – specifically blueberry or brown sugar.
Okay, after wondering far afield, let us get back to ham salad.
1st – what kind of ham to buy and what to do with it. In the Apple Market version is seems more than just chopped as I know it. Almost minced. Maybe run through a food mill, or pulsed a few times in a food processor? Wonder who at Apple Market I can bribe to find out the answer?
So what I did was buy an 8oz ham steak, trimmed that weird stuff that is around the outside edge, and cube it. Then I put it in the food processor for 8-10 pulses, until it looked like what I thought would work best.
2nd – The sweet relish always made sense to me, but you should not go overboard, nor should you make it to liquidy – drain that relish for the most part, just like you do with deviled eggs.
This ended up to be about 3 Tbs, but that is a subjective thing – more or less if you would like.
3rd – Mayonnaise, Duke’s specifically, needs to be just enough to hold it together, but not go overboard. This might be subjective but as my mom would say, you can always add more, but you can’t take it away. Guess that’s why I will add this last.
It was only 2 Tbs and that was almost too much, but in the end, it worked out well.
4th – Onion – yikes there are lots of options here, but I think I will start simply. Yellow onion grated on the large holes of a box grater. Again, it’s the – how much – that’s the issue.
Tasting as I go along will be key. I took a small onion and instead of grating on a box grated, used the food processor to pulse it to very small pieces and kept the juice and used it too – about 3 Tbs total when it came down to it. I’d say 3/4 of a small yellow onion.
5th – Seasoning with black pepper should not be a problem. I love black pepper.
Now the question is do I just make it or do I have some Apple Market ham salad to compare. Is that wise? Perhaps or perhaps not.
Also, I must let this sit for at least a day or two. It tasted okay as I was going along, but I know I won’t really have a good idea for how it will work until it has sat in the fridge for at least, I’m thinking, two days.
It did make a difference. I had been worried I put too much mayonnaise , but after a days rest in the fridge, it worked well. Actually might have needed a bit more.