I looked at her recipe and it’s the wonderful, classic ham salad recipe, so I shared it with my Facebook followers at Julia’s Simply Southern Facebook . A little while later I received a comment, from Susan,  on the shared recipe posts suggesting that I try a modification of the recipe and was intrigued.

 

Susan is a great cook and soon to be a member of our family. Her suggestion sounded so good I had to get her recipe to share with you all. I tried it and loved it and Susan’s Ham Salad went quickly. That got me to thinking, again,  so I had to to a variation on both recipes and came up with a new one.

 

The variation brought together parts of both recipes I loved and was necessary because at this point, I had run out of leftover baked ham. Yikes. I wasn’t going to bake a ham just to make ham salad knowing that Easter is right around the corner and I would have leftover ham then. I had to come up with something easy and using what I had on hand.

 

Off to the store I went to get cubed ham and a jalapeno pepper to see what I could come up with. I took the cubed ham out of the package and put it in a small pot, covered with water and boiled it for about 30 minutes. The cubed ham was pre-cooked but I wanted to boil it to heat it up, and to break down the texture a bit more. Drain the ham and allow to cool a few minutes, then add to a food processor. Pulse the ham 6-8 times to give it the consistency you need. Don’t pulverize it! Haha, just 6-8 times will do the trick.