The recipe first appeared in Elizabeth Coblentz’s long-running Amish Cook column under the name “Baked Ham Salad,” though it is more accurately described as a baked ham casserole. Warm, comforting, and easy to prepare, this dish is a satisfying main course that highlights simple pantry ingredients. It warms up well and travels easily for picnics or potlucks, yet it also makes a cozy family dinner when served straight from the oven.
I prepared this recipe on WGN’s “Lunch Break” some years ago to mark the column’s twentieth anniversary, and it consistently earns compliments for its creamy texture and crunchy topping. While it borrows flavors from a classic cold ham salad — mayonnaise, mustard, relish, and diced ham — the baking step transforms the mixture into a hot, bubbly casserole with a crisp potato chip crust. The result is familiar but new: a comforting, savory dish that is quick to assemble and forgiving if you want to tweak amounts to taste.
This version is intentionally straightforward and relies on a few key steps: combine the diced ham and mix-ins, fold in mayonnaise and seasonings, transfer to a casserole, top with crushed potato chips for texture, and bake until the casserole is heated through and the top is golden. The potato chips add an appealing crunch and a hint of salt that balances the creamy filling. If you prefer a lighter crunch, try crushed crackers or a panko topping, but the chips provide a pleasant contrast and make cleanup simple.
Serving suggestions: enjoy the casserole on its own as a warm main dish alongside a green salad or steamed vegetables. It also pairs nicely with mashed potatoes or rice for a heartier meal. Leftovers keep well and can be reheated gently in the oven or microwave. If you’re preparing this for a buffet or picnic, keep the dish covered and reheat briefly before serving to restore the topping’s crispness.
Baked Ham Salad
Main Course
Amish
Ingredients
- 3 cups diced ham
- ½ cup sweet pickle relish
- 2 teaspoons minced onions
- 2 teaspoons prepared mustard
- ½ cup mayonnaise
- 1 cup diced celery
- 2 hard-boiled eggs, chopped
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 cup crushed potato chips
Instructions
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Preheat the oven to 425°F (220°C).
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In a large bowl, combine all ingredients except the potato chips. Mix until smooth and well combined.
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Pour the mixture into a 2-quart (approximately 2 L) casserole dish and sprinkle the top evenly with the crushed potato chips.
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Cover and bake for about 20 minutes, or until the casserole is bubbly and the top is golden. Remove cover for the last few minutes if you prefer a crisper topping.