I gave myself a ham “assignment” this week. New Year’s Ham (served with black-eyed peas and collards) was amazing, but it was time to mix it up a bit. A woman cannot live by ham sandwiches alone, no matter how good they are. And there was still so much ham left.
Enter the ham salad. It’s a variation on the sandwich, yes, but it can be more of a “down-home” appetizer spread, served with crackers. Bringing ham to a girls’ night? Overkill. But bringing ham salad works.
White Trash Cooking is a cookbook that knows its way around a sandwich spread and white bread, so I knew I’d find what I was looking for. And I did – a surprisingly fresh-tasting variation on ham salad that will have you pulling out the Saltines or Triscuits. No water crackers for this one …
Ham-Lima Salad (from White Trash Cooking, Ernest Matthew Mickler, Ten Speed Press, 1986.)
Chop your four hard-boiled eggs. Cut two cups of ham into ½-inch cubes. Add two cups of drained, cooked green lima beans, one cup of chopped celery, 1 tablespoon finely chopped onion, ½ cup Blue Plate mayonnaise, ½ teaspoon curry powder, salt and pepper. Mix, taste for salt, chill and hour or more to blend flavors. Then help your plate!
Ham-Lima Salad, Vintage Kitchen Translation
- 3 hard-boiled eggs, chopped (3 is what I had in the fridge, and I didn’t miss the fourth)
- 2 c. chopped ham (processed in food processor for a finer texture)
- 2 c. cooked and drained lima beans
- 1 c. chopped celery
- ½ tbsp. onion powder (wanted onion flavor with less of a raw onion bite)
- ½ c. Duke’s Mayo (I do not deviate)
- ½ tsp. curry powder
Mix all together and chill for an hour. Serve with crackers.