Pimento Cheese Ham Salad combines two classic Southern picnic salads into one delicious dish – perfect for using up leftover ham.
I created this recipe a while ago but never got around to posting it here on my blog. But I decided to share it with you today in case you have some leftover ham hanging around. Who served ham yesterday? Thankfully I got to just show up at our Easter gathering with a dish of my Party Potatoes. I’m always happy when someone else provides the ham and hosts and I get to be a guest.
My mom would make ham salad a lot when I was a kid. She’d grind her ham through the meat grinder attachment on her KitchenAid mixer. But if you don’t have a meat grinder attachment (and probably not many people do these days) then you can use a food processor to chop up the ham.
Usually ham salad is a simple mixture of ham, mayonnaise and sweet pickles. I decided to jazz it up by adding cheese, pimentos and onions to the mix for what I consider the ultimate ham and cheese salad combo. I grew up on mayonnaise based salads at picnics. This Pimento Cheese Ham Salad would be great to pack in a picnic when the weather finally gets warm. Or just make some now with your leftover ham and pack it in your lunches this week.
Tip for making Pimento Cheese Ham Salad:
- If you own a KitchenAid mixer a grinder attachment comes in handy – I recently made my own Chorizo sausage with it
- You can just as easily chop up ham for this salad with a food processor
- Grate the cheddar by hand to add to this salad – it tastes better than the pre-shredded variety
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Pimento Cheese Ham Salad
Pimento Cheese Ham Salad combines two classic Southern picnic salads into one delicious dish - perfect for using up leftover ham.
- 12 oz ham finely chopped
- 4 oz cheddar cheese grated
- 1/4 cup jarred pimentos drained
- 1/4 cup sweet onion minced
- 1/4 cup sweet pickles minced
- 1/2 cup mayonnaise
- 1/2 tsp salt
Add all ingredients to a mixing bowl. Mix together with a spatula or wooden spoon until well combined
Refrigerate in an air-tight container for at least one hour before serving.
Can be kept in the refrigerator for up to three days.