Ingredients:

  • 14 oz (400 g) Smoked Cooked Ham, diced
  • 2 Large Hard-Boiled Eggs, peeled
  • ½ cup (120 ml) full-fat Mayonnaise
  • 1 tbsp (15 ml) Dijon Mustard
  • 2 tbsp (30 ml) Sweet Pickle Relish (drained)
  • ½ cup (75 g) Celery, finely diced
  • 2 tbsp (30 g) Red Onion or Shallot, very finely minced
  • 2 tbsp (5 g) Fresh Parsley, chopped
  • 1 tsp (5 ml) Worcestershire Sauce
  • ½ tsp (2.5 ml) Black Pepper, freshly cracked
  • Kosher Salt, to taste (use sparingly)
  • Pinch of Smoked Paprika (optional)

Instructions:

  1. Prepare the Eggs: Peel and roughly chop the two hard-boiled eggs. Set aside.
  2. Dice Vegetables: Finely dice the celery and red onion/shallot. Chop the fresh parsley.
  3. Process the Ham: Divide the diced ham into two equal portions. Place half (200g) into a food processor and pulse 5 to 7 times until finely minced (the creamy base). Set the processed ham aside.
  4. Retain Texture: Take the remaining half of the ham (200g) and dice it chunkier by hand, or pulse briefly, ensuring it retains bite.
  5. Combine Solids: In a large mixing bowl, combine the finely processed ham, the chunkier ham, the chopped hard-boiled eggs, the diced celery, and the minced onion/shallot.
  6. Create the Dressing: In a small separate bowl, whisk together the mayonnaise, Dijon mustard, sweet pickle relish, Worcestershire sauce, and smoked paprika (if using).
  7. Fold In & Season: Pour the prepared dressing over the ham and egg mixture. Gently fold the ingredients together until uniformly coated. Add the black pepper and a small pinch of salt. Avoid over-mixing.
  8. Chill and Serve: Cover the bowl tightly and refrigerate for a minimum of 30 minutes to allow the flavors to marry. Taste and adjust seasoning before serving chilled.