There’s something to be said about old-fashioned recipes like this Amish Ham Salad. And there’s a reason they have been around so long. They are delicious in their classic simplicity.
This salad starts with a simple, simmered dressing with egg, milk, vinegar and such.
Then some cooked, diced ham. You can get some from the deli or this is a great use of leftover holiday ham!
A nice bunch of hard-cooked eggs finishes this salad off.
Enjoy the Amish Ham Salad on a bun or wrapped in lettuce leaves.
I’ve included paleo substitutions in the recipe. This would be wonderful served inside lettuce wraps!
Check out all of the wonderful winter salads recipes to liven up your cold weather menus:
Arugula, Butternut & White Bean Salad with Maple Vinaigrette from Pook’s Pantry
Arugula Salad with Maple Vinaigrette from Cooking Chat
Beet Terrine from Jane’s Adventures in Dinner
Blood Orange, Beet, and Apple Salad with Goat Cheese and Citrus Honey Vinaigrette from Renee’s Kitchen Adventures
Blue Cheese and Pear Salad from That Skinny Chick Can Bake
Breakfast Salad from Our Good Life
Brussels Sprouts Salad with White Bean Dressing and Pecan Crisps from Beauty and the Beets
Chopped Salad with Roasted Root Vegetables and Bacon from MyGourmetConnection
Citrus Salad from A Day in the Life on the Farm
Cobb Salad from Palatable Pastime
Colorful Veggie Filled Quinoa with a Ginger-Lemon Dressing from Positively Stacy
Crunchy Beet & Arugula Salad from The Crumby Cupcake
Farro Salad with Roasted Squash, Radicchio and Lemon-Tahini Dressing from Caroline’s Cooking
Grilled Chicken Salad from Real Food Real Deals
Kale Salad with Lemony Tahini Dressing from My Life Cookbook
Lemony Couscous Lentil Salad from Magnolia Days
Low-Carb Spinach Breakfast Salad from Life Tastes Good
Mandarin Tossed Salad from Meal Planning Magic
Orange and Walnut Baby Spinach Salad w/ Quinoa and Citrus Vinaigrette from The Freshman Cook
Quinoa Salad with Apples, Pecans and Dried Cranberries from The Chef Next Door
Radicchio Pear Walnut Salad from The Bitter Side of Sweet
Roasted Butternut Squash Pearl Couscous Salad from Mysavoryspoon
Roasted Savoy Cabbage Slaw with Spicy Bacon Dressing from Food Lust People Love
Shredded Beet Salad from Wholistic Woman
Simple Spinach Cobb Salad With Lardons from And She Cooks
Spinach Citrus Salad with Grapefruit Vinaigrette from From Gate to Plate
Warm Cabbage Salad with Bacon and Goat Cheese from Nik Snacks
Warm Cauliflower Spinach Salad with Pancetta from Taste and See
Warm Potato and Broccoli Buffalo Salad from Sweet Mornings
Warm Potato Salad with Arugula, Bacon and Brown Butter from Bobbi’s Kozy Kitchen
Wilted Lettuce Salad from Confessions of a Cooking Diva
Winter BLT Panzanella Salad from Hardly a Goddess
Winter Citrus and Endive Salad from An Appealing Plan
Winter Fruit Salad from Pies and Plots
Winter Kale and Wild Rice Salad from Moore or Less Cooking
Winter Salad with Blood Orange Vinaigrette from Hezzi-D’s Books and Cooks
Winter Salad with Fennel, Apple, Goat Cheese and Radishes from Delaware Girl Eats
Winter Squash Quinoa Salad from Kitchen Gidget
- 1 egg, beaten
- 1/2 c milk (for paleo, use your favorite nut milk)
- 2 tsp flour
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp mustard
- 2 Tb sugar (for paleo, substitute raw honey)
- 1/3 c white vinegar
- 2 c diced cooked ham
- 9 hard cooked eggs, diced
- To begin, beat the egg and milk together in a dish. Add in the flour, salt, pepper and mustard and whisk until smooth. Set that aside for just a moment.
- Cook the sugar and vinegar in a sauce pan until they begin to boil. Add in the egg mixture and whisk continually until it is smooth and thick. Remove it from the heat to cool for a few minutes.
- Place the diced hard-cooked eggs and diced ham in a mixing bowl.
- Pour dressing over the top and fold it together until combined.
- Serve immediately or chilled on rolls or lettuce leaves.
Nutrition InformationYield 6
Amount Per Serving Calories 243 Total Fat 13g Saturated Fat 4g Trans Fat 0g Unsaturated Fat 8g Cholesterol 340mg Sodium 782mg Carbohydrates 8g Fiber 0g Sugar 5g Protein 22g