1-First Step: Gather and prep your ingredients Make sure you have everything close at hand. Dice 1 1/2 pounds of boneless cooked ham into roughly 1-inch chunks so the food processor can work evenly. Peel and coarsely chop the hard-boiled egg and roughly chop 1 stalk of celery. Measure out 2 teaspoons of finely chopped onion, 3/4 cup mayonnaise, 2 teaspoons sweet pickle relish if using, and 1 tablespoon prepared mustard. Keep salt and black pepper nearby for final seasoning.

2-Second Step: Pulse the main mix Place the diced ham, hard-boiled egg, celery, and onion into a blender or food processor. Add a little fresh black pepper. Pulse 20-25 times with short, quick pulses to mince the ingredients finely. This gives the ham salad a smooth, spreadable texture while leaving a bit of bite. Stop and scrape down the sides once or twice to make sure everything mixes evenly.

3-Third Step: Make the dressing In a separate large bowl, combine 3/4 cup mayonnaise, 2 teaspoons sweet pickle relish (if using), 1 tablespoon prepared mustard, and a pinch of salt and pepper. Whisk briefly to blend. Taste the dressing before adding salt; ham is often salty enough, so skip extra salt at first and adjust later after chilling.

4-Fourth Step: Combine and chill Add the minced ham mixture to the bowl with the dressing. Stir gently but thoroughly so the ham, egg, celery, and onion are evenly coated. Cover the bowl tightly and chill in the refrigerator for several hours or overnight. Chilling lets the flavors meld and the mayo set, improving the mouthfeel and flavor of your ham salad.

5-Fifth Step: Final seasoning and serving After chilling, taste the ham salad. Add black pepper and only a small pinch of salt if needed. Serve the ham salad chilled on soft rolls or biscuits for sandwiches, or use as a spread for crackers. Leftovers keep well for a few days in the fridge.