Try this easy American classic. The American South is famous for smoked ham; it’s fried for breakfast, sliced for sandwiches and popular in this party favourite.
It’s called Southern ham salad, but it’s really more of a dip or spread, perfect for serving alongside its retro cousins, pimento cheese dip and devilled eggs, for an impressive start to any family gathering.
Southern ham salad is a great way to use up leftover ham and you can turn it into a more substantial salad by piling it on top of a bed of mixed green leaves. With or without extra greens, try Southern ham salad with a glass of Electric Marsanne from Dirty Black Denim in Heathcote, Victoria.
Leftovers keep for four to five days refrigerated.
Makes: about 1½ cups
Ingredients
- ½ cup whole-egg mayonnaise
- 3 green onions, very finely chopped
- 1 tablespoon very finely chopped flat-leaf parsley
- 2 teaspoons whole-grain mustard
- ½ teaspoon salt flakes, crushed
- Good pinch ground cayenne pepper, more or less to taste
- Several grinds black pepper
- 200g smoked leg ham, chopped
- Crackers and/or celery heart, for serving
Method
Place mayonnaise, green onion, parsley, mustard, cayenne and pepper in a bowl and mix well.
Stir through the ham, cover and refrigerate until ready to serve.
Serve with crackers and/or stalks of tender celery heart.
You’ll find a print-friendly version of this recipe here as well as a step-by-step video of Pimento Cheese Dip, another favourite from the Deep South.
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Also read: Roberta’s Lemon and Ginger Rice
