Makes 3 ½ cups, or 6 to 8 servings When all the “pretty” slices have been cut from a Boiled Country Ham (page 57) or Baked Country Ham (page 58), there is still lots of ham left in odd sizes and shapes. The solution? Ham salad. “It’s a good way to use those scrappy pieces of ham,” says Nell Wallace of Cadiz, Kentucky. She serves hers with Angel Biscuits (page 59) for a “pick up” bite that’s good on a buffet or luncheon plate.
3 cups ground cooked country ham
6 to 8 tablespoons salad dressing (more as necessary to reach spreading consistency)
¼ cup sugar
½ cup sweet pickle relish
Combine the ham, salad dressing, sugar, and relish in a large bowl and mix well. Serve as a dip or use to fill Angel Biscuits.
Makes 3 ½ cups, or 6 to 8 servings