Ham Salad Spread Ingredients:
  • 3/4 cup baked or boiled ham, grounded (or use Chicken, Turkey or Bologna.)
  • 1 egg, hard boiled and chopped
  • 1/4 cup red or green pepper, chopped
  • 1/4 cup celery, chopped fine
  • 1/4 cup of your favorite mayonnaise (more if necessary to make it more spreadable)
  • 1 tablespoon juice from a pickle jar
  • Pinch of black pepper
  • Optional: 1/4 teaspoon Mrs Dash Seasoning

Ham Salad Method: 
In a food processor or mini chopper grind ham to desired consistency. Combine above ingredients, mix well, cover and let set in refrigerator for one hour.  Spread on bread. Topple with some shredded garden salad mix if desired. Use on a salad; add one scoop of ham spread as a topping over a salad.
Makes enough spread for two ham salad sandwiches.
Double this recipe for 4, triple it for 6, etc.

​Types of Ham:
Ardennes Ham- An air-dried, salt cured, uncooked ham from Belgium

Bayonne Ham - A wine cured, boneless ham that is produced near the town of Bayonne, France.

Black Forest Ham - A moist German ham that is air-dried, salt cured and smoked over pine and/or fir to give it an intense flavor.

Capocolla - An Italian ham made from boneless pork shoulder butt. It is mildly dry cured and seasoned with hot or sweet peppers

Coppa - An Italian ham product that has been made from the pork shoulder and neck portion of the hog rather than from the hind leg. It has been salted, seasoned and dry cured for a long period

Culatello - An expensive dry-cured Italian ham that is hard to find in the United States. It is made from the butt end, high up on the hind leg. It is cured with salt, pepper, garlic, and dry wine

Jamon Serrano Ham - A dry-cured Spanish ham that comes from white hogs, which are raised in southern Spain and fed a diet of acorns.

Prosciutto Ham - An Italian dry-cured ham that is cured with salt, sugar and spices for 9 months or longer.

Westphalian Ham - A German ham that is made from hogs, which are fed acorns and raised in the Westphalia forest in Germany.

York Ham - A dry-cured, English ham that is smoked over oak sawdust.

Bradenham Ham - An English ham that is first dry cured and then is cured in a mixture of molasses, brown sugar and spices.

Irish Ham - A brine cured ham for which Belfast is famous.

Kentucky Ham - An American dry-cured country ham, which is made from the hind leg of a pig that has been raised on a diet of acorns, beans, clover, and grain.

Virginia Ham - A group of country hams that are produced in Virginia. The hams are lean and are most often smoked over hickory and applewood.

Smithfield Ham - Considered the best of the Virginia country hams. To be a Smithfield ham, it must be cured and processed in the Smithfield, Virginia city limits. The hams are slowly smoked over oak, hickory and applewood.

Sugar Cured Ham - A ham that is wet or dry cured where sugar is at least ½ of the sweetening ingredient used in the curing mix. The sugar must be used in an amount sufficient to affect the flavor and/or appearance of the finished ham product.

Honey Cured Ham - A ham that is wet cured with honey being at least ½ of the sweetening ingredient used in the curing mix. The honey must be used in an amount sufficient to affect the flavor and/or appearance of the finished ham product.

Picnic Ham - This is not a true ham but a cut from the shoulder of the pig, which has been cured and smoked. It is not as lean or tender but is less expensive. A good choice when in need of chopped or diced ham to add to other dishes.

Cottage Ham - A cut from the top end of the shoulder, known as the shoulder butt, which has been cured in brine. A cottage ham is uncooked. Also referred to as a cottage roll.

Canned Ham - Ham that has been cured, had the bones removed, and then vacuum-sealed in a can with a small amount of dry gelatin. The ham is steam cooked in the can and the gelatin helps to absorb the natural juices of the ham. When opened, it is ready to eat or it can be heated before serving.

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