Ham Salad

This is an oldie recipe that I just dug out of the doldrums of my photo collection. Talk about being a procrastinator! We made this one back in November with some leftover Thanksgiving ham and it's based off of Becky's Chicken Salad, since we discovered that recipe around the same timeframe. Inspired by the use of dill and having plenty leftover from our chicken salad, Will decided to design a similar recipe with just as much dill. This comes with the warning though that you really need to like dill to enjoy this salad. Dill with chicken? Excellent and not overwhelming. Dill with egg, ham or anything else? Potentially overwhelming. Just be prepared to have something sweet on hand after eating this for lunch! But if you're a dill fan and want a little variety in your life, this would be a good recipe for you to try. We rarely eat ham, so it was a bit of a treat for us to have it for lunch for an entire week, dill overload or not. And if you're not a huge ham person, this would be a good basis for a dill egg salad or you can always just check out the original recipe. Serve this over a bed of fresh baby spinach or on a Wasa cracker and you'll be good to go!

Ham Salad (serves 6-8)
3 cups finely diced ham
2 hard boiled eggs, finely chopped
1/3 cup celery, finely diced
1/4 cup dill, chopped
1/2 cup mayo
1/2 cup sour cream
1 tbsp dijon mustard
1 tbsp lemon juice
Pinch of cayenne pepper
S&P, to taste

Combine the mayo, sour cream, dijon mustard and lemon juice. Stir until well blended. Add ham, eggs and celery, stirring in gently. Lastly add dill, cayenne and S&P, tasting for flavor preference. Chill overnight, then serve over a bed of baby spinach or with crackers.