"OK, everyone has to take some ham home with them..."

I have a whole section of my recipe clippings dedicated to recipes that use up holiday dinner leftovers.  Ham salad is always on the menu the week following Easter and Christmas (our ham holidays).  You can substitute green onions for the chives, and add more jalapeno if you like.  I like to hand-chop the bell pepper to keep a bit of crunch in the mix. 

Made-up ham salad can be kept in the fridge at least 2 or 3 days, but due to the mayo content, probably doesn't freeze so well.

Ham Salad
Makes 6 servings

1 lb. cooked ham, fat and rind trimmed off, coarsely chopped
1/4 cup coarsely chopped chives
sprig of parsley or tarragon
1 tbsp diced jalapeno (or more to taste)
1/2 bell pepper, diced
1/2 cup mayonnaise
2 tbsp dijon mustard
1/2 tsp black pepper
6 sourdough rolls

Put ham, chives, parsley and jalapeno into a food processor and pulse several times until ham is finely chopped.  In a medium bowl, mix together green peppers, mustard, mayo and pepper.  Mix ham into dressing.  Add more mayo if the mixture seems dry.  Season to taste with additional pepper and jalapeno.  Serve on split sourdough rolls. Pin It