World Famous Country Ham Salad

By: Hannah Lee Leidy

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  • 3 tablespoons diced shallot
  • 3 tablespoons diced fresno chile, or semi hot red chile
  • 3 tablespoons red wine vinegar
  • 1 pound block of country ham, cut into 1-inch cubes (Broadbent preferred, but any semi dry ham will work)
  • 2 cups Duke’s mayonnaise
  • Salt
  • 2 tablespoons roughly chopped flat leaf parsley
  • Garnish: 2 tablespoons thinly sliced chive
  • To serve: crackers, pickles, spicy mustard
  1. In a small bowl, combine the shallot, fresno chile, and red wine vinegar. Set aside. Cut country ham into 1-inch cubes.
  2. In a food processor, add ham and pulse in one-to-two second intervals until chopped and consistently fluffed and flaky. Transfer ham to the bowl of a stand mixer fitted with paddle attachment. Add the mayonnaise, pepper-shallot-vinegar mix, and parsley, and mix the ingredients on setting medium-low speed until well combined and mixture has smearable consistency. If the spread seems dry, add more mayonnaise. Add salt and vinegar to taste.
  3. Transfer to a serving bowl and garnish with chives.
  • From Jonathan Searle, Executive Chef at Proof on Main, Lexington, Kentucky

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