The concept “ham salad” We can escape a little to those outside the American cuisine, a cuisine that never hurts to approach with caution. Worthy of our kitchen old man, the call ham salad It is as simple as it is practical, considered retro by its own adherents and gained popularity as a life-saving, economical and comforting development.
Remembering the filling of the also popular tuna sandwich, in its basic formula we only need three ingredients: cooked ham, mayonnaise and pickle relish, a seasoning similar to pickled gherkins. Mix creamy but with its crunchy touchSoft and sweet with a touch of acidic flavor, it is ideal for filling sandwiches, serving as a dip or in a selection of canapés and small cheap bites to satisfy the guests.
In fact, during the worst years of the American twentieth century economic crises, the ham salad was a common dish in homes and on special occasions, especially in the funeral feasts. Over time, each family was adding its particular touch, adding chopped celery, mustard, boiled egg or onion.
We have tried the simplest version with cooked ham from the supermarket -trying to find the best quality-, with pickles in the absence of relish and raw celery, and the truth is that it is a very good mixture to keep several days in the fridge and make a sandwich that you will undoubtedly like in family reunions or birthdays with children.
Cut the ham into cubes, chop the washed celery and pickles, and arrange in a food processor, food processor, or food processor. Add mayonnaise, optional mustard, and ground pepper to taste. It can also be done by first finely chopping the solid ingredients with a knife.
Blend for a few seconds, stir and blend a little more. Taste and add more pickles or seasonings to taste, trying to leave a biteable texture, with bumps that are noticeable but without being so big that they bother. The overall texture should be creamy and spreadable, without crumbling.
With what to accompany the American ham salad
The American ham salad should be refrigerated until consumption, as it is tastier at a point of cold temperature, like the salad. We can use it as filling for sandwiches or snacks, with a bread that is tender, or to spread crunchy canape or blinis toasts. It can also be a type of cream for dipping bread sticks, nachos, nachos, crudités or naan or pita flatbreads.
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