Southern Ham Salad

Try this easy American classic. The American South is famous for smoked ham; it’s fried for breakfast, sliced for sandwiches and popular in this party favourite.

It’s called Southern ham salad, but it’s really more of a dip or spread, perfect for serving alongside its retro cousins, pimento cheese dip and devilled eggs, for an impressive start to any family gathering.

Southern ham salad is a great way to use up leftover ham and you can turn it into a more substantial salad by piling it on top of a bed of mixed green leaves. With or without extra greens, try Southern ham salad with a glass of Electric Marsanne from Dirty Black Denim in Heathcote, Victoria.

Leftovers keep for four to five days refrigerated.

Makes: about 1½ cups


  • ½ cup whole-egg mayonnaise
  • 3 green onions, very finely chopped
  • 1 tablespoon very finely chopped flat-leaf parsley
  • 2 teaspoons whole-grain mustard
  • ½ teaspoon salt flakes, crushed
  • Good pinch ground cayenne pepper, more or less to taste
  • Several grinds black pepper
  • 200g smoked leg ham, chopped
  • Crackers and/or celery heart, for serving


Place mayonnaise, green onion, parsley, mustard, cayenne and pepper in a bowl and mix well.

Stir through the ham, cover and refrigerate until ready to serve.

Serve with crackers and/or stalks of tender celery heart.

You’ll find a print-friendly version of this recipe here as well as a step-by-step video of Pimento Cheese Dip, another favourite from the Deep South.

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Also read: Roberta’s Lemon and Ginger Rice

Roberta Muir
Roberta Muir
Roberta Muir loves making it easy for home cooks to explore new cuisines and ingredients and sharing her passion for cooking, eating, drinking and travelling. She’s a recipe writer, cooking teacher, and author of four cookbooks including the Sydney Seafood School Cookbook. Find more of her inspiration at
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