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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 44.8
  • Total Fat: 2.5 g
  • Cholesterol: 10.2 mg
  • Sodium: 262.7 mg
  • Total Carbs: 2.5 g
  • Dietary Fiber: 0.5 g
  • Protein: 3.3 g

View full nutritional breakdown of Ham Salad Appetizers calories by ingredient
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Ham Salad Appetizers

Submitted by: REINOVPH

Introduction

This is a great way to use the odd pieces of ham from a spiral sliced holiday ham.

A local sandwich shop had a ham spread that we loved. To save money, we came up with our own recipe for the ham spread. In order to make this more figure friendly, we use celery instead of making sandwiches. However, if you have calories to spend, you could use whole wheat bread and make sandwiches.
This is a great way to use the odd pieces of ham from a spiral sliced holiday ham.

A local sandwich shop had a ham spread that we loved. To save money, we came up with our own recipe for the ham spread. In order to make this more figure friendly, we use celery instead of making sandwiches. However, if you have calories to spend, you could use whole wheat bread and make sandwiches.

Number of Servings: 24

Ingredients

    3 cups cubed ham
    1 medium onion
    .5 cup of bell pepper
    3 Tbsp. mayonnaise
    salt and pepper to taste
    12 stalks medium-sized celery, each stalk cut in half

Directions

Using a food processor, grind the 3 cups of cubed, cooked ham. Then, do the same for the onion and bell pepper. Mix the ham, onion, and bell pepper (ground mixture) together. Add mayonniase, salt and pepper. Load mixture onto celery stalks which have been cut in half (of into thirds).

Makes enough spread to cover 12 stalks of medium-sized celery, and perhaps have a small amount leftover to eat on a bed of lettuce or a sandwich.

Number of Servings: 24

Recipe submitted by SparkPeople user REINOVPH.






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Member Ratings For This Recipe

  • WAY easy. I put it in a bowel and let folks use a celery stick, cracker, or bread to suit themselves. I also reduced the mayo and added sourcream. - 12/26/10

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