The recipe originally appeared in Elizabeth Coblentz's Amish Cook column and was christened "Baked Ham Salad":, but it's pretty much a baked ham casserole.  It's a hot meal that would taste good as a main entrée and not so much (in my opinion) like a ham salad sandwich.  I made this meal on WGN "Lunch Break" segment last year to celebrate the column's 20th anniversary.  Since our weather is so summery so early, I thought I might as well share a picnic-type recipe with you!
Baked Ham Salad
Ingredients
- 3 cups diced ham
- 1 /2 cup sweet pickle relish
- 2 teaspoons minced onions
- 2 teaspoons prepared mustard
- 1 /2 cup mayonnaise
- 1 cup diced celery
- 2 hard-boiled eggs
- 1 Tablespoon lemon juice
- 1 /4 teaspoon salt
- 1 /4 teaspoon pepper
- 1 cup crushed potato chips
Instructions
- Preheat the oven to 425. In a large bowl combine all of the ingredients, except for the potato chips. Stir until the mixture is smooth and well combined. Pour the mixture into a 2-quart casserole dish and sprinkle the top with the crushed chips. Cover and bake 20 minutes or until the top is bubbling and golden.
Julia Hankins
i love spending time with the amish here in michigan and love their food they are wonderful friends and their work is wonderful.Julia
Kimberly
Can this ham salad recipe be made without mustard? (Allergy) if so do I need to substitute something to balance flavour or can I make it without? Thank you
Kevin Williams
Just skip the mustard, it'll still taste fine, mustard just adds a bit of zing. If you like zing you can use a bit of horseradish.