Did you have a spiral ham for Easter? As good as this is, ham is a rich, salty meat and a little goes a long way. Here’s a recipe for making ham salad with leftover Easter ham. Note that I like a ham salad that has a bit more crunch in terms of veggies or fruit, and a bit less mayo. If you like your ham salad more on the moist side, either add more mayonnaise or use an equal amount of no-fat Greek yogurt.

I used:
2 cups finely chopped spiral ham
1/2 cup chopped celery
1/2 cup chopped radishes
2 Tablespoons rough-cut mustard
3 Tablespoons mayonnaise

I used celery, radishes, rough cut mustard, mayonnaise and the pieces of ham that were left around the bone. If you don’t like radishes, you could use apples, cucumbers or pickles.

Chop the veggies into small pieces by hand. This gives you large enough pieces so that you notice the crunch and the freshness, which contrasts with and balances the rich, salty ham. I used the food processor to chop the ham, but you could also mince that by hand if you wanted larger pieces.

Ham salad can be put into bread for a sandwich, onto crackers, used to fill celery sticks or as stuffing for a quarter of a red pepper, or wrapped into a lettuce leaf.

By the way, after you have taken the meat off the bone, place the scraps and the bone in a pot, add the tops from the celery you used in the salad, a chopped onion, carrot, and a couple of bay leaves and boil it all as a stock for soup. This makes a great base for a lentil or bean soup. Just be sure not to salt it because the ham is already so salty.