If you grew up near a small-town deli or ever worked behind the counter like I did, then you probably know this recipe by heart. This deli ham salad recipe is only 3 ingredients and was one of the most popular items where I used to work. It’s creamy, tangy, and full of that classic sweet-and-savory flavor everyone loves.
Made with just cooked ham, sweet pickles, and mayo, this easy ham salad is the perfect way to use up leftover ham—or give new life to a store-bought boneless ham. We used a grinder in the deli, I just use the KitchenAid grinder attachment at home, but you can absolutely use a food processor if that’s what you’ve got.
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Whether you serve it as a sandwich filler, scoop it onto crackers, or eat it straight from the fridge with a spoon (no judgment here!), this recipe is always a hit.
Why You’ll Love This Recipe
- Only 3 ingredients – simple, affordable, and pantry-friendly.
- Great way to use leftover ham – no waste, all flavor.
- Takes just 10 minutes – easy enough for busy weekdays.
- Perfect for sandwiches or crackers – pack it in a lunchbox or bring it to a potluck!
Ingredients You’ll Need For This Deli Ham Salad Recipe
Here’s all you need to make this creamy deli-style ham salad:
- Boneless cooked ham – About 2 pounds, cubed. Leftovers work great, or use a small store-bought boneless ham.
- Sweet pickles – Chopped or whole, as long as they’re drained well.
- Mayonnaise – Just enough to bind it all together and give it that smooth, creamy texture.
🔁 If you prefer a tangier taste, swap the sweet pickles for dill pickles or bread-and-butter chips. You can also add a splash of pickle juice for extra zip.
How to Make This Deli Ham Salad Recipe
Step 1: Grind the Ham
Using a KitchenAid stand mixer fitted with the grinder attachment, feed the ham through the coarse plate and into a large bowl. This gives it that finely shredded, deli-style texture.
Step 2: Add the Pickles to your deli ham salad
Next, run the drained sweet pickles through the grinder—right on top of the ham. No need to rinse or clean in between.
Step 3: Mix with Mayo
Use a spatula to mix in the mayo until everything is evenly coated and creamy. You can add more mayo or a splash of pickle juice to reach your desired consistency.
That’s it! Your ham salad is ready to chill, serve, and enjoy.
Ways to Serve It
This deli ham salad recipe is super versatile. Here are a few ways we love to enjoy it:
- Classic sandwich – pile it on soft white bread with lettuce.
- Low-carb snack – scoop into celery sticks or lettuce cups.
- Appetizer-style – spread on buttery crackers or mini croissants for easy party bites.
- Wrap it up – roll in a tortilla with a little shredded lettuce for a quick lunch.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 4 days. The flavors actually improve after a few hours, making it a great make-ahead option for the week.
Optional Add-Ins
Want to switch it up a little? Try stirring in:
- A spoonful of Dijon mustard
- Finely diced red onion
- Chopped fresh dill or parsley
- A dash of cayenne for heat
Try These Next
- Deli Style Egg Salad
- How To Make Pickled Vegetables
- Pennsylvania Dutch Ham Pot Pie Recipe
- Cheesy Baked Breakfast Boat
- Pickled Eggs With Red Beets
Ready to mix it up? Grab that leftover ham, and let’s make something delicious.
Scroll down for the full printable recipe!
Frequently Asked Questions
What kind of ham works best?
Leftover baked ham is perfect, but deli ham slices or cubed ham also work well.
Can I make ham salad ahead of time?
Yes, it tastes even better after chilling for a few hours, so it’s great for meal prep.
How do I serve ham salad?
It’s delicious on crackers, in sandwiches, or scooped into lettuce wraps.
Deli Ham Salad Recipe
Ingredients
- 2 pounds boneless cooked ham cubed (leftover or store-bought)
- 1½ cups sweet pickles drained
- ¾ cup mayonnaise
Instructions
- Using a KitchenAid stand mixer fitted with the coarse grinding plate, grind the cubed ham into a large bowl.
- Run the drained sweet pickles through the grinder and let them fall right into the bowl with the ham.
- Add the mayonnaise and use a spatula to mix until the salad is creamy and evenly combined.
- Taste and add more mayo or a splash of pickle juice if you’d like it creamier or tangier. Chill if desired, then serve on sandwiches, crackers, or in lettuce wraps.
Notes
- If you don’t have a grinder, pulse the ham and pickles in a food processor until finely chopped—just be careful not to over-process.
- You can use bread and butter pickles for a sweeter version or dill pickles for a tangy twist.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Optional add-ins: a spoonful of Dijon mustard, chopped fresh dill, or finely minced onion.