Finely chopped cooked ham mixed with onion, mustard, mango chutney, light mayonnaise and nonfat Greek Yogurt. Ham salad spread is one of my favorite ways to use up the leftover bits from a baked ham. It makes a great sandwich filling for rye bread or small rolls or a tasty topping for crackers and cucumber slices, which is the way I enjoyed it for lunch today.
Ham spread is one of those simple old-fashioned comfort foods you either love or hate. I happen to be in the love-it camp. Back when I was a kid, neighborhood moms used to make it frequently after Easter from the leftover ham with lots of mayo and relish.
The inspiration for this skinny ham salad spread comes from The Fannie Farmer Cookbook, my go-to cookbook when I’m seeking old-fashioned comfort. I lightened it up by using a combination of light mayonnaise and nonfat Greek yogurt in place of the full fat mayo called for, with good results.
- 1 cup chopped cooked ham
- 1 tablespoon grated onion
- 2 teaspoons mustard
- 1 tablespoon chutney (such as Major Grey’s)
- 2 tablespoons light mayonnaise
- 2 tablespoons nonfat plain Greek yogurt
- Place the ham in a food processor or blender and pulse until finely chopped.
- Add the remaining ingredients and pulse to combine.
- Place the spread in a covered container, and chill.
- Enjoy as a sandwich filling or topping for cucumber slices, party rye bread slices or crackers.
If you liked this post and recipe for Skinny Ham Spread check out these links:
- My post and recipe for Slow Cooker Ham and Split Pea Soup, another classic way to use up leftover ham
- My post and recipe for Weight Watchers Individual Ham, Veggie and Cheese Frittatas baked in muffin cups
- My recipe and post for healthy chicken salad with chopped apples and dried cranberries
- A recipe from Cooking Light for Pimento Cheese-Ham Spread that looks interesting (MyRecipes)