Dad's Down Home Ham Salad Sandwich Spread
A nostalgic ham salad spread that transforms leftover ham into a satisfying sandwich filling or cracker topper. Sweet gherkins add tang and crunch while whipped salad dressing creates a creamy base with a hint of sweetness. The optional bologna was Dad's splurge ingredient when the budget allowed, adding extra richness and flavor. Perfect for casual lunches, picnics, or quick snacks, this recipe stretches ingredients economically while delivering comfort food satisfaction. The coarse texture from pulsing rather than pureeing gives it the ideal spreadable consistency.
Ingredients
- 2 cups ham, cubed
- 1 cup ring bologna, cubed(optional)summer sausage1:1meat
similar flavor profile
- 1 cup sweet gherkinsdill pickles1:1dietary
tangier flavor
- 1 ⅓ cups whipped salad dressingmayonnaise1:1dietary
less sweet
- 1 tablespoon ketchup
Instructions
- 1
Place cubed ham and bologna in food processor and pulse until you get smaller pieces
- 2
Add gherkins and pulse until pieces are about rice size
- 3
Scrape mixture into bowl
- 4
Add whipped salad dressing and ketchup and mix to combine
- 5
Serve on crackers
Tips
Pulse ingredients carefully to avoid pureeing - you want distinct small pieces for proper texture
If using bologna, increase dressing to 1 1/3 cups plus 2 tablespoons for proper consistency
Store in airtight container in refrigerator for best freshness
Good to Know
refrigerate in airtight container
can be made 1-2 days ahead
room temperature on crackers or bread
Common Mistakes
avoid over-processing to prevent mushy texture
adjust dressing amount based on bologna inclusion
Substitutions
similar flavor profile
tangier flavor
FAQ
Can I make this without a food processor?
Yes, finely chop ham and gherkins by hand with a sharp knife, though texture will be less uniform than pulsing.
How long does this keep in the refrigerator?
Store covered for up to 4-5 days. The flavors actually improve after a day as ingredients meld together.
Can I freeze this ham salad?
Not recommended as the dressing and pickles don't freeze well, resulting in watery texture when thawed.