[FrdmLvr]

What are you going to do with that left-over Easter ham? Here's a delicious recipe for ham salad that appeared in the April/May 2010 issue of Cook's Country. I've used it many times.

Cook's Country Ham Salad

Makes 1 3/4 Cups, enough for 4 sandwiches. Stored in an air tight container can be refridgerated up to 3 days.

1 1/2 C diced ham, rind removed (I dice it very fine)

1/4 C mayonnaise (Hellman's)

3 tbsp sweet pickle relish

1 tbsp whole-grain mustard (or a dijon)

1/2 tsp pepper

Chop ham in food processor on pulse until coarsely chopped, about 10 1 second pulses. (I don't use the food processor)

Combine mayo, relish, mustard and pepper in medium bowl. Add ham and mix. Serve chilled.

[Netizen]

That sounds really good! I wonder if my hubby would eat that. He’s funny. Le likes deviled eggs but doesn’t like egg salad. Same ingredients! It must be a texture thing. But, I’m going to try that!