Sweet Smokey Ham Salad
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I’ve been making this Sweet Smokey Ham Salad for years whenever I need a quick, satisfying lunch or a make-ahead dish for a potluck. It’s a tidy mix of diced ham, crunchy celery, bright red onion and a creamy, slightly sweet dressing spiked with smoked paprika — great spooned into lettuce leaves for a light meal or scooped onto crackers for a snack. If you like ham-forward salads, this one hits the sweet-smoky balance every time. For a heartier picnic option, pair it with a creamy potato salad like this creamy potato and ham salad.
What makes this recipe special
This ham salad is fast, forgiving, and full of contrast: the salty, smoky ham against crisp celery and tangy onion, all wrapped in a slightly sweet Dijon-mayo dressing. It’s ideal for using up holiday ham leftovers or turning deli ham into something a little more interesting.
"Perfectly smoky and not overly sweet — a weeknight favorite when I need something quick but flavorful."
Reasons to try it:
- Ready in about 10 minutes — no cooking required.
- Uses simple pantry and fridge staples.
- Kid-friendly and easy to customize for preferences or dietary needs.
- Works as a light lunch, sandwich filling, or party spread.
How this recipe comes together
Overview: Dice the ham, celery, and red onion. Whisk a dressing of mayonnaise, Dijon, honey and smoked paprika. Toss everything until evenly coated, and serve on lettuce leaves. No cooking, minimal cleanup, and you can make it ahead so flavors meld.
What to expect: a creamy texture with smoky warmth from the paprika and a touch of sweetness from the honey. Texture contrast is the key — keep the celery crisp and don’t over-mash the ham for the best mouthfeel.
Gather these items
Key ingredients
- 2 cups diced ham (leftover or deli ham) — for a stronger smoke flavor use smoked ham.
- 1 cup diced celery — adds crunch.
- 1/2 cup diced red onion — gives brightness and bite.
- 1/2 cup mayonnaise — use full-fat for best mouthfeel; Greek yogurt can replace half for tang.
- 1 tablespoon Dijon mustard — sharpness balances the sweet.
- 1 tablespoon honey — balances salt and adds sheen.
- 1/2 teaspoon smoked paprika — the recipe’s “smokey” signature; adjust to taste.
- Salt and pepper to taste.
- Lettuce leaves for serving (butter lettuce or romaine cups work well).
Substitutions and notes:
- Swap mayonnaise for plain yogurt or a vegan mayo for lighter/plant-based versions.
- If you want extra tang, add 1 teaspoon apple cider vinegar or lemon juice.
- For a different crunch, try diced dill pickles — see variations or a tangy take like this dill pickle ham salad.
Step-by-step instructions
- Prep the ingredients: dice the ham into roughly 1/4-inch pieces, finely chop the celery, and dice the red onion.
- Make the dressing: in a small bowl, whisk together the mayonnaise, Dijon mustard, honey, smoked paprika, and a pinch each of salt and pepper until smooth. Taste and adjust seasoning.
- Combine: in a large bowl, add the diced ham, celery, and red onion. Pour the dressing over the mixture. Toss gently until every piece is coated.
- Serve: spoon the ham salad into chilled lettuce leaves or onto your favorite crackers. Serve immediately or chill for 30 minutes to let flavors meld.
Tip on mixing: use a rubber spatula or large spoon to fold the dressing through the ham rather than vigorously stirring — it keeps the ham pieces intact and the salad looking chunky.
Serving suggestions
Best ways to enjoy it:
- Lettuce cups: spoon into butter lettuce or romaine for a low-carb lunch.
- Sandwiches: spread on soft rolls or croissants with extra greens.
- Snack board: add to a platter with crackers, sliced apples, and pickles for contrast.
- Stuffed tomatoes: hollow out large tomatoes and fill with the ham salad for a pretty presentation.
Pair it with something crisp and acidic to cut the richness — a simple green salad or a crunchy slaw like this crunchy cabbage salad works especially well. For a brunch spread, add boiled eggs and fresh fruit.
Storage and reheating tips
Keeping leftovers fresh:
- Refrigerator: store in an airtight container for 3–4 days. Because this is a mayo-based salad with cooked meat, treat it like deli meat — use within that window.
- Freezing: not recommended. Mayonnaise-based salads separate and become watery after thawing. If you must freeze, omit the mayo and freeze only the ham; thaw and mix with fresh dressing later.
- Make-ahead: you can mix everything and chill for up to 24 hours; flavors will meld and the salad may taste even better after a short rest. Keep lettuce for serving separate to avoid sogginess.
- Food safety: never leave the salad at room temperature for more than two hours (one hour if above 90°F/32°C). Always use a clean spoon to serve.
Pro chef tips
- Uniform dice: cut ham, celery, and onion to similar sizes for even bites.
- Texture balance: if you like a pop of sweetness and crunch, add finely diced apple or toasted pecans.
- Smoked paprika: choose good-quality smoked paprika (pimentón) — it adds real depth without extra heat.
- Adjusting salt: ham can vary in saltiness. Taste before adding salt; often the ham provides enough.
- Make it lighter: substitute half the mayo with plain Greek yogurt and add a squeeze of lemon for brightness.
Flavor swaps
Creative twists to try:
- Southern style: add a tablespoon of sweet pickle relish and a dash of hot sauce.
- Mediterranean: swap Dijon for whole-grain mustard, add chopped olives and a squeeze of lemon.
- Spicy kick: stir in 1/4 teaspoon cayenne or a diced jalapeño.
- Vegan option: use diced smoked tofu or chickpeas with vegan mayo and extra smoked paprika — if you want ideas, there are plant-based takes that recreate this flavor profile.
Your questions answered
Q: How long does this ham salad take to make?
A: From start to finish about 10 minutes if your ingredients are prepped. Allow 30 minutes chill time if you want flavors to meld.
Q: Can I use leftover holiday ham?
A: Absolutely. This recipe is ideal for leftover ham. Trim any large fatty pieces and dice uniformly.
Q: Is it safe to make ahead?
A: Yes, you can make it up to 24 hours ahead and store in the fridge. For best texture, keep lettuce separate until serving.
Q: Can I substitute mustard or honey?
A: Yes — swap Dijon for whole-grain or yellow mustard. Maple syrup or agave can replace honey if needed.
Q: How can I make this dairy-free or vegan?
A: Use vegan mayonnaise and replace ham with smoked tempeh, smoked tofu, or mashed chickpeas; season with extra smoked paprika.
Conclusion
If you want a classic ham-salad formula with a sweet-smoky twist, this recipe is quick, flexible, and crowd-pleasing. For another take on smoked ham in a salad preparation, check out this hickory-inspired version at Hickory Smoked Ham Salad — River City Recipes. If you’re sourcing smoked ham for this dish, consider a reliable option like Sweet Slice® Boneless Smoked Uncured Ham | Boar’s Head. And if you want a plant-based spin that mimics this profile, here’s a good reference for a vegan smoked “ham” salad.
Sweet Smokey Ham Salad
Ingredients
Method
- Dice the ham into roughly 1/4-inch pieces, finely chop the celery, and dice the red onion.
- In a small bowl, whisk together the mayonnaise, Dijon mustard, honey, smoked paprika, and a pinch each of salt and pepper until smooth. Taste and adjust seasoning.
- In a large bowl, add the diced ham, celery, and red onion. Pour the dressing over the mixture. Toss gently until every piece is coated.
- Spoon the ham salad into chilled lettuce leaves or onto your favorite crackers. Serve immediately or chill for 30 minutes to let flavors meld.
