Skinny Ham Salad Recipes

HAM SALAD

Ham Salad image

Don't know what to do with all that leftover ham from Easter? Try this fast and easy ham salad with tangy mustard and crunchy celery. Enjoy it in a sandwich or just on its own.

Provided by Food Network Kitchen

Categories side-dish

Time 10m

Yield about 4 cups

Number Of Ingredients 6

Ingredients

1/2 cup mayonnaise, plus more if needed
2 tablespoons whole-grain mustard
1 pound leftover baked ham, cut into 1-inch chunks
1 1/4 cups drained bread-and-butter pickle chips and 1 tablespoon pickle juice, plus more if needed
2 inner ribs celery, finely chopped, plus 2 tablespoons coarsely chopped leaves from the inner ribs
1/2 small red onion, finely chopped

Steps:

Whisk the mayonnaise and mustard together in a large bowl. Pulse the ham and pickles in a food processor until finely chopped but not pureed. Add the ham mixture, pickle juice, celery, onions and celery leaves to the mayonnaise mixture, and stir. Taste; if the salad seems dry (it should be spreadable), add more mayonnaise and/or pickling liquid. Serve as is or on sandwiches.

SUNNY'S QUICK HAM AND EGG SALAD

Sunny's Quick Ham and Egg Salad image

Provided by Sunny Anderson

Time 55m

Yield 2 cups or 4 sandwiches

Number Of Ingredients 13

Ingredients

1/3 cup mayonnaise
1/4 cup finely chopped red onion (about 1/4 small red onion)
2 heaping tablespoons English mustard
1/2 teaspoon sriracha seasoning (I like McCormick brand)
6 to 8 chopped hot cherry pepper slices (I like B&G brand)
3 finely chopped scallions (white and green parts)
Freshly ground black pepper
6 hard-boiled eggs, peeled, halved and sliced
2 cups 1/2-inch cubes ham
8 slices toasted white bread
Several leaves butter or Bibb lettuce
8 super-thin slices heirloom tomato
4 super-thin slices red onion

Steps:

For the salad: Add the mayonnaise, red onion, mustard, sriracha seasoning, cherry peppers, scallions and a few grinds of black pepper to a large bowl and fold together. Add the eggs and fold gently, then add the ham and fold in. Refrigerate for at least 30 minutes before serving.
For sandwiches: Make sandwiches on white toast with egg salad, lettuce, tomato and onion.

SKINNY HAM AND POTATO CASSEROLE

Skinny Ham and Potato Casserole image

76% less sat fat • 69% less fat • 45% fewer calories than the original recipe. This self-contained supper solution tastes as good as the original, but with a lot less fat.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h5m

Yield 6

Number Of Ingredients 10

Ingredients

4 cups cubed (1/2 inch) unpeeled red potatoes (4 medium)
1 teaspoon olive or canola oil
1 cup chopped green bell pepper (1 medium)
1/4 cup chopped onion
1 1/4 cups fat-free (skim) milk
2 tablespoons Gold Medal™ all-purpose flour
1/4 cup reduced-fat or fat-free mayonnaise
1/8 teaspoon black pepper
1 cup shredded reduced-fat sharp Cheddar cheese (4 oz)
2 cups cubed cooked ham

Steps:

Place potatoes in 2-quart saucepan; add enough water just to cover potatoes. Heat to boiling. Reduce heat to medium-low; cook uncovered 8 to 10 minutes or until tender. Drain.
Heat oven to 350°F. In 10-inch nonstick skillet, heat oil over medium-high heat. Add bell pepper and onion; cook 3 to 4 minutes, stirring occasionally, until vegetables are tender.
Meanwhile, in small bowl, mix milk and flour with wire whisk until well blended. Stir into vegetables in skillet. Heat to boiling. Reduce heat; cook uncovered 2 to 3 minutes, stirring constantly, until thickened. Stir in mayonnaise, pepper and cheese; stir until cheese is melted.
Place ham and potatoes in ungreased 2-quart casserole. Pour milk mixture over ham mixture; stir to mix. Bake uncovered 25 to 30 minutes or until bubbly and light golden brown on top.

Nutrition Facts : Calories 290, Carbohydrate 25 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 2 g, Protein 19 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 930 mg, Sugar 5 g, TransFat 0 g

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