If you have leftover ham from a holiday dinner, transform some of it into ham salad. You can spread ham salad onto bread to make hearty sandwiches or serve it atop lettuce. One way to make the the rich spread is by combining cooked, chopped ham, hard boiled eggs, pickle relish, mayonnaise and mustard. If you make more than you can eat within a few days, freeze the extra portion to enjoy at a later time.
Things You'll Need
- Plastic storage container with airtight lid
- Paper towel
- Plastic freezer bag (optional)
- Freezer or masking tape
Transfer freshly made ham salad to a freezer-safe plastic storage container. Allow a 1/2 inch headspace to allow for expansion.
Wipe any ham salad off of the container's rim using a paper towel. Press an airtight lid onto the container securely.
Place the container in a plastic freezer storage bag, if you want to provide another layer of protection from moisture and further prevent freezer burn. Write the storage date on a piece of freezer tape or masking tape and attach it to the container or bag.
Freeze the ham salad in a freezer set at 0 degrees Fahrenheit for one to two months. Thaw the salad in your refrigerator when you're ready to eat it.