Ham Salad (for sandwiches)

A great way to use leftover roast ham. This probably works with chicken or leftover turkey, too.

• 1 lb cooked ham
• 3-4 green onions
• 2 celery stalks
• 3-4 dill pickles, plus 1 tbsp pickle juice
• 1-2 hard boiled eggs
• 2-3 tbsp. mayonnaise
• 2-3 tbsp. whole grain mustard
• bread or crackers for serving

Hard boil (approx. 11 min) eggs in advance. Can keep in the frige overnight before peeling.

Roughly cut/chop ham, onions, celery, pickles, and egg before putting them all in a food processor.

Pulse the ham combo together until all are just mixed. You want contents finely chopped, not pureed.

In a largish bowl, whisk together mayo, mustard, and pickle jar juice.

Fold the ham mixture into the mustard and mayo and taste. Ham is usually pretty salty, but add salt or pepper as desired.

Serve with bread of your choice for sandwiches. Can store and keep leftovers in the fridge for a few days.