You know when you’ve gotten toward the end of the ham you’ve cooked and it is too little to slice anymore? Dicing the remains and making ham salad spread is a great way to use up the rest.
I was out of stalks of celery, so I used ground celery instead. I kind of liked the added flavor without the crunch.
Use as a spread with crackers or slather between slices of toasted bread. I also stirred some into a skillet with some diced, parboiled potatoes for a quick and tasty hash.
Ham Salad Spread
2 cups cooked ham, diced
2 hard boiled eggs, sliced
1 – 8 ounce package cream cheese, cut into pieces
¼ cup mayonnaise
2 tablespoons sweet pickle relish
1 tablespoon mustard
2 teaspoons ground dried celery
Place the ham in a food processor and pulse a couple times to chop it up. Add the eggs, cream cheese, mayo, relish, mustard and celery to the processor. Pulse until it is desired consistency. Taste for seasoning and add salt and pepper, if necessary.