With Sweet Pickle Relish, or no?
I like mine with just mayo, mustard, S&P, and Paprika sprinkled on top. (I used to put a slice of green stuffed olive on top; but it looked too much as if my food was staring back at me ;-)
-JT
See my post #5. :)
I often found I didn't have enough filling for all the white halves.
Anyway, I did mine your way except used dry mustard, Miracle Whip and sometimes a couple splashes of cider or white vinegar to taste (I like a little tangy flavor). Usually the MW is enough. I keep MW original and Hellman's original on hand and often use a little of both.
I don't use recipes for this type of food. I now have pastry tips; it would be fun to make them fancier with a bag and star tip but usually I go the fastest, easiest way.
I made some ham salad last week and it wasn't quite right. I shouldn't have put Dijon or any mustard (maybe a little dry) in it and I DO like pickle relish in that. I made it in the food processor and had some frozen celery I chopped up. Then I added pieces of frozen red peppers for color, doesn't affect taste particularly.
The ham I had had in the fridge for about a month, Cook's slice sealed in heavy plastic. I needed to use it and it was fine but did rinse it off. Perfect for ham salad. Maybe I should have simmered it a little first? Well I didn't and it seemed already cooked.
I will say texture is a big thing to me. Putting ham in a food processor is not the same as when I used to grind it in my vintage hand grinder (which is a nuisance to clamp on, assemble and clean). I liked the grind better though and think you can get the same texture with the Kitchen Aid attachment but until I grind enough stuff it isn't worth the investment.
I learned how to freeze peppers and celery on ytube because I was wasting so much of it. I wouldn't use the celery except for cooking but it works great and did work for the ham salad. Learned how on youtube (Phyllis Stokes).