Ham salad, a dish that evolved from funeral fare to a Southern favorite, is characterized by its combination of diced ham, celery, onion, pickles, mayonnaise, and mustard. Celebrated for its distinct salty, creamy, and crunchy qualities, it's typically served on white bread. Chef Jay Craddick suggests using spiral ham for its tender texture and convenience, highlighting the importance of cutting the ham into small dice for optimal texture. This dish is perfect for leftovers during brunch, making it a versatile choice for spring gatherings.
When crafting your ham salad, chef Jay Craddick says to cut those pieces of ham so they are ½ inch to ¾ inch in thickness.
Spiral has a tender, juicy quality to it, ensuring you aren't biting into a tough, dry piece of meat... it's exceptionally convenient.
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