Ingredients

• 1/2 cup mayonnaise, plus more if needed
• 2 tablespoons whole-grain mustard
• 1 pound leftover baked ham, cut into 1-inch chunks
• 1 1/4 cups drained bread-and-butter pickle chips and 1 tablespoon pickle juice, plus more if needed
• 2 inner ribs celery, finely chopped, plus 2 tablespoons coarsely chopped leaves from the inner ribs
• 1/2 small red onion, finely chopped

Instructions

1. Whisk the mayonnaise and mustard together in a large bowl. Pulse the ham and pickles in a food processor until finely chopped but not pureed. Add the ham mixture, pickle juice, celery, onions and celery leaves to the mayonnaise mixture, and stir. Taste; if the salad seems dry (it should be spreadable), add more mayonnaise and/or pickling liquid. Serve as is or on sandwiches.