Tip #1 : The amount of mayonnaise you add will vary depending on how dry your ham is. Start with a half cup of mayo and add more as it is needed

Tip #2 : Do not over process the ham, you want it diced fine but not a paste

Tip #3 Chop green onions as small as you can, very small !!!. This allows its flavor evenly travel throughout the salad. If you create big chunks of green onion, this could potentially overpower a bite of the ham salad

Tip #4 Dill Relish is used on quite a number of ham salads, but if you don’t like dill you can resort to sweet relish.

Tip #5 Horseradish. You can use prepared horseradish for this salad. Horseradish doesn’t just add a little zing, it adds alot of zing

Tip #6 Don’t overchop the ham. If you do that, you could make the ham mushy. The best way to cut the ham into cubes is to use an egg slicer. This creates even slices and saves you time

Reminders

If you don’t have a food processor, you can finely mince the ham with a kitchen knife

Keep salad covered and refrigerated for up to two days. Leave your salad covered and refrigerated for no more than 3 days. If you leave your ham salad to chili overnight, by morning time it will explode with flavor