I cannot think of ham salad for sandwiches without the very recollection of the way my parents made this, and it’s my spin on it now– the way that I make it, very close to theirs. It was particularly one of my father’s favorites. He had his knives, and long-bladed butcher’s knives and large, long-handled spoons that he cooked with in the Navy, back in the day when he had coal-black or chocolate-colored hair; I grew up with those items in my parents’ kitchen, a little girl learning how to handle Navy kitchen utensils and that was cool to me– still is. It might have been a hesitance to some parents but that’s just it: I was never held back in the kitchen. They watched carefully and stood by as I did it with my very hands, the way they wanted me to learn.
Surprisingly, I stumbled on what resembles one of Dad’s old Navy cooking spoons– in an old train depot that currently is used as a small flea market. The spoon is the same size but not as heavy as his were, so I don’t think it’s an authentic Navy spoon, but I bought it anyway, paying a few cents for it, just that; but I wanted it because it’s almost like being back there again at a time in my youth– cooking with them with those long-handled heavy spoons, ideal to stir soups and chilies with when the weather turned cold.
I was probably not much taller than the kitchen table when they put the heavy cast-iron meat grinder on the edge, tightening the wrench to hold it in place to grind meat for salad. Yes, of course– I wrapped my hands, what could fit, around my dad’s while he cranked the meat into strings that I was fascinated with. Everything they did in the kitchen, outdoors in the gardens, at the orchards, I was right there, interested. I think you tend to love the change of the seasons more when you can cook and bake what your parents made, what you learned to appreciate and put much value on, because those are the memories you take with you everywhere in the world you go, no matter where. They can be the greatest comfort at a low point up the road later on, and they always are. You do go back. You might go back for what you shouldn’t, but you always go back for what is right and good.
Ham Salad for Sandwiches ~
~ Skirt in the Kitchen ~
This is for 3 pounds of ham, and it does not have to be in blocks, as you see here– I used sliced ham just because I could– it’s what I had at the moment. And I used good Missouri meat. I am selective with my products; otherwise, I won’t cook or bake– authenticity of quality, always– in everything, in every measure.
My oldest kid helped me with this (He’s no longer a kid, but you know us moms, we tend to think all of you are; and I’m still someone’s kid– a good thing.).
I wish I had my parents’ meat grinder with all the attachments. I got this one at a local hardware store, cast-iron, but it lacks all the attachments and uniqueness of my parents’ now-antique meat grinder. Even the handles on the new cast-iron meat grinders are not as good. But this did just fine, and it served its purpose, so it will be cared for.
That is why I like vintage– the quality, the uniqueness of their time, beauty, and the memories of my parents in their kitchen, even what my grandparents used that I admire when I see certain items on shelves or in boxes at flea markets, what a lot of people consider junk. Far from it. Even a little rust looks pretty cool, classy.
Mince 1/2 of a large onion and add to the ground ham.
Mince and add 1/2 of a large Granny Smith apple, 1/2 cup minced celery,
3/4 of a minced large red bell pepper, 1/4 cup minced pimientos– Be sure to squeeze out the juices from the pepper and the pimientos into paper towels before adding to meat mixture– just so you do not have too much liquid substance into your meat salad.
Drop in 1 tablespoon spicy brown mustard, 1 tablespoon coarse black pepper, 1/2 teaspoon kosher salt, 1 teaspoon red balsamic vinegar, 3 teaspoons horseradish.
Mix in 1 cup mayonnaise and 1 1/2 cups sweet pickle relish– For this, you do not need to squeeze the juice into a paper towel. Mix all together and chill cold before making into sandwiches.
It smells so good with white sandwich bread– just the way my grandma’s kitchen always smelled.
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