If you're looking for a fresh and colorful way to use up holiday ham, this Leftover Layered Ham Salad is the answer! I've taken the nostalgic charm of a classic 7-layer salad and given it a high-protein makeover. It is a stunning centerpiece for a family brunch, but it's even better as a light and satisfying weekday lunch.
This recipe is all about efficiency-no cooking required, just simple assembly and a 'sealing' dressing that keeps your lettuce crisp for up to 24 hours. Whether you're serving it in a clear bowl to show off the vibrant pink, yellow, and green layers, or packing it into individual jars for a healthy meal prep, this salad is a guaranteed crowd-pleaser! It was inspired by my Air Fryer Ham Steaks.
Jump to:
- Recipe Overview: Old-Fashioned Layered Leftover Ham Salad
- Summarize and Save this Content on:
- 🥘Ingredient Notes
- 📖 Variations & Substitutions
- 🔪Step-by-Step: How to Make Old-Fashioned Leftover Ham Salad
- Expert Recipe Tips
- 🌡️Storage
- 👪 Serving Size
- 🥗 What to Serve with Layered Ham Salad
- 🔢WW Points
- ❔Recipe FAQ's
- Didn't find the answer you're looking for?
- More Meal Salads
- Layered Leftover Ham Salad Recipe
LOVE healthy leftover ham recipes?! Then be sure to try my 35 Healthy Leftover Ham Recipes!
Recipe Overview: Old-Fashioned Layered Leftover Ham Salad
- Ready In: 20 Minutes
- Serves: 12 servings
- Calories: 220 kcal (approximately, per serving)
- Main Ingredients: Leftover ham, hard-boiled eggs, corn, peas, iceberg lettuce, radishes.
- Dietary Info: Gluten-free, High-protein, Weight Watchers Friendly.
- Weight Watchers Points: 6-8 WW points (depending on the dressing choice).
- Difficulty: Easy.
- Why You'll Love It: This Healthy Leftover Layered Ham Salad features seven beautiful layers of crunchy vegetables, hard-boiled eggs, and savory ham. Topped with your choice of two zesty dressings, it's a high-protein, no-cook meal that stays crisp for 24 hours. The perfect solution for using up leftover ham!
Summarize and Save this Content on:
🥘Ingredient Notes
- Shredded Iceberg Lettuce: The foundation! Ensure it is completely spun dry using a salad spinner so it stays crunchy.
- Diced Leftover Ham: Pink and savory, this acts as the sturdy base for your other layers.
- Corn: Canned or frozen (well-drained). The yellow provides a bright, cheerful contrast to the ham.
- Hard-Boiled Eggs: A spectacular protein center. (See my 'Window View' tip below!).
- Frozen Sweet Peas: Just thaw and pat dry. This provides that essential 'Spring Green' color.
- Diced Radishes: These are the 'pink jewels' of the confetti mix.
- The Dressing Seal: Choose from my two zesty options below!
🥣 The Dressing Choice (Original vs. Upgrade) - INGREDIENTS SHOWN
I've included two ways to dress this salad. The photos in this post show my Original Zesty Herb Dressing, but I've recently developed a Creamy Honey Dijon version that is even thicker and perfectly balances the salty ham.
Option 1: The Original Zesty Herb (As seen in photos)
The Vibe: High-vinegar, tangy, and light-very similar to a zesty coleslaw dressing. (Uses Ranch mix, milk, mayo, and a double-vinegar punch).
Option 2: The Creamy Honey Dijon (Terri's Recommended Upgrade)
*Please see recipe card for full list of ingredients and quantities
📖 Variations & Substitutions
- Protein Swap: This recipe works perfectly with leftover roasted turkey or even crispy turkey bacon bits.
- Veggie Boost: Add a layer of finely diced red bell peppers or black olives for extra color and "umami."
- Dressing Lite: For the lowest possible points, use non-fat Greek yogurt as the base for the dressing.
- Individual Portions: Layer the ingredients in wide-mouth Mason jars for a spectacular grab-and-go work lunch.
🔪Step-by-Step: How to Make Old-Fashioned Leftover Ham Salad
PREP: Wash your lettuce, peas, and radishes. Slice your radishes into circles, then cut each circle in half. Use a salad spinner to get the lettuce bone-dry. Thaw your frozen peas and pat them dry with a paper towel to remove excess moisture. I also recommend rinsing your canned corn to reduce salt (then pat dry).
To get that professional look, layer these ingredients in a clear glass bowl in this specific order:
- Step 1: Add your shredded Iceberg lettuce to the bottom of a large glass trifle bowl or a deep 9x13 glass dish. Press it down slightly to create a flat, even base.
- Step 2: Evenly distribute the diced leftover ham over the lettuce. This heavy layer helps stabilize the foundation of the salad.
- Step 3: Boil, peel, and slice the eggs with an egg slicer (you can boil and peel the eggs the night before - this is what I do).
- Step 4: Press the slices firmly against the glass of the bowl in a ring. This creates that iconic, old-fashioned look. Chop any remaining egg pieces and scatter them in the center of the bowl. Add the patted-dry peas over the egg layer. The white of the eggs will make the bright green of the peas pop! Add the drained corn (canned or frozen) on top of the ham. The bright yellow creates a beautiful contrast against the pink meat. Add the diced radishes on top of the peas.
- Step 5: In a separate medium bowl, whisk together your chosen dressing ingredients (Option 1 or Option 2) until perfectly smooth and creamy.
- Step 6: Add the dressing on top of the radishes and garnish with additional whole slices of radishes and parsley or green onion. You can also add a sprinkle of paprika for a professional finish. *If you use the thinner Zesty Herb Ranch dressing, it will sink down faster (as you see in the photos), so you won't see all the layers.
Expert Recipe Tips
- Pat the Peas: Frozen peas release a lot of moisture as they thaw. After thawing them under warm water, spread them on a paper towel and pat them dry before layering.
- The "Window View" Secret: When adding your eggs, press the slices firmly against the glass in a ring. Then, place the green peas behind them. This creates that iconic, old-fashioned look that defines a layered salad.
- The Dressing "Lid": When spreading your dressing, make sure to spread it all the way to the edges of the glass. This creates an airtight seal that keeps the vegetables underneath fresh and crisp.
- Garnish at the End: Don't add your final garnish (like green onions or a sprinkle of paprika) until you are ready to serve. This keeps the top of the dressing looking clean and professional. *Choose the Zesty Herb (As seen in photos): If you love a high-vinegar, tangy kick that is similar to a classic coleslaw dressing (I also use a similar dressing in my Creamy Bacon Ranch Chicken Pasta Salad), this is the one for you! Choose the Honey Dijon (The New Choice): If you prefer a thicker, mellow dressing that seals the layers perfectly and adds a touch of sweetness to your ham, go with this spectacular upgrade!
- Garnish with Style: Use your kitchen shears to snip fresh green onions over the top just before serving. It adds a professional "Bistro" finish in seconds!
- Serving: When it's time to serve, don't toss the salad! Use a large, long-handled spoon to scoop deep into the bowl so every guest gets a bit of all seven beautiful layers on their plate.
🌡️Storage
- Fridge: Store any leftovers in an airtight container in the refrigerator for up to 2 days (because the eggs don't last longer than 2 days in the fridge).
- The "Stay-Crisp" Secret: If you have used a glass trifle bowl or a deep dish without a lid, make sure to seal the top tightly with plastic wrap or a silicone lid to prevent the salad from absorbing any "fridge odors" (which is especially important when using hard-boiled eggs).
- Freezing: This recipe does not stand up well to freezing. The high water content in the lettuce, radishes, and peas, combined with the creamy mayonnaise-based dressing, will cause the salad to become watery and lose its texture once thawed. This dish is definitely best enjoyed fresh!
👪 Serving Size
This recipe makes A LOT of servings -12 to be exact! However, you can half, double, or triple the recipe by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust.
🥗 What to Serve with Layered Ham Salad
This Layered Ham Salad is a meal salad, so it's enough on its own. However, you could serve some light bread, such as my Everything Bagel Cloud Bread (shown), or a light soup, such as my Easy Healthy Minestrone Soup.
🔢WW Points
This recipe is Weight Watchers friendly @ 6-8 WW points, depending on the dressing you choose. When I plug this into the WW app I get 7 ww points.
❔Recipe FAQ's
Yes! That is the beauty of a layered salad. You can assemble the whole dish up to 24 hours in advance. The dressing on top acts as a seal to keep the layers fresh and spectacular.
Absolutely. By using light mayo and fat-free sour cream in the dressing, this salad is a very low-point way to enjoy holiday leftovers. It's approximately 6-8 WW points per large serving.
You can use any deep glass bowl, or even wide-mouth mason jars, for individual portions!
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Finding an easy, fresh solution for holiday leftovers doesn't have to be a challenge. With its vibrant colors and zesty flavor options, this Layered Leftover Ham Salad is the perfect way to maintain a healthy balance while still enjoying a hearty meal. Give it a try this Easter and see why it's become an old-fashioned favorite in my house!
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Layered Leftover Ham Salad Recipe
Ingredients
- 2 cups leftover ham cubed
- 6 hard-boiled eggs sliced
- 750 g -pkg of frozen peas defrosted
- 2 19 oz -cans of corn (or use frozen corn)
- ⅓ head of iceberg lettuce
- 1 lb radishes
Dressing:
- ½ pkg dry Ranch dressing mix * I use Hidden Valley
- ¾ cup lpw-fat mayonnaise *I use Hellman's ½ the fat
- ½ cp light sour cream
- 2 tablespoon agave (or use honey instead - but use 3.5 tbsps honey)
- 2 tablespoon Dijon mustard *I used honey dijon mustard and agave
- ¼ teaspoon smoked paprika
Instructions
- PREP: Wash your lettuce, peas, and radishes. Slice your radishes into circles, then cut each circle in half. Use a salad spinner to get the lettuce bone-dry. Thaw your frozen peas and pat them dry with a paper towel to remove excess moisture.
- Add your shredded Iceberg lettuce to the bottom of a large glass trifle bowl or a deep 9x13 glass dish. Press it down slightly to create a flat, even base.
- Press the slices firmly against the glass of the bowl in a ring. This creates that iconic, old-fashioned look. Chop any remaining egg pieces and scatter them in the center of the bowl. the patted-dry peas over the egg layer. The white of the eggs will make the bright green of the peas pop! Add the drained corn (canned or frozen) on top of the ham. The bright yellow creates a beautiful contrast against the pink meat. Add the diced radishes on top of the peas .
- Add the dressing on top of the radishes and garnish with additional whole slices of radishes and parsley or green onion. You can also add a sprinkle of paprika for a professional finish.
- *If you use the thinner Zesty Herb Ranch dressing, it will sink down faster (as you see in the photos), so you won't see all the layers.
Notes
Option 1: The Original Zesty Ranch Herb Dressing
This is the version seen in the blog photos. It has a high-vinegar, tangy "coleslaw-style" kick that is very refreshing. Ingredients:- 1.5 ounces Dry Ranch Dressing Mix (about 1 ½ packages)
- ¾ cup Low-fat Mayonnaise (I use Hellmann's ½ the fat)
- ½ cup Milk (1% milk)
- 3 tablespoons Red Wine Vinegar
- 3 tablespoons White Vinegar
- 3 tablespoons Olive Oil
- 3 tablespoons Water
- 3 teaspoons Italian Dressing (bottled or dry mix)
- 2 teaspoons Sugar (to balance the acidity)
- In a medium bowl or large glass jar, whisk all ingredients together until smooth.
- For the best flavor, let the dressing sit in the fridge for at least 30 minutes before spreading it over the salad. This allows the dry herbs in the Ranch and Italian mixes to fully "bloom."
Expert Recipe Tips
- Pat the Peas: Frozen peas release a lot of moisture as they thaw. After thawing them under warm water, spread them on a paper towel and pat them dry before layering.
- The "Window View" Secret: When adding your eggs, press the slices firmly against the glass in a ring. Then, place the green peas behind them. This creates that iconic, old-fashioned look that defines a layered salad.
- The Dressing "Lid": When spreading your dressing, make sure to spread it all the way to the edges of the glass. This creates an airtight seal that keeps the vegetables underneath fresh and crisp.
- Garnish at the End: Don't add your final garnish (like green onions or a sprinkle of paprika) until you are ready to serve. This keeps the top of the dressing looking clean and professional. *Choose the Zesty Herb (As seen in photos): If you love a high-vinegar, tangy kick that is similar to a classic coleslaw dressing (I also use a similar dressing in my Creamy Bacon Ranch Chicken Pasta Salad), this is the one for you! Choose the Honey Dijon (The New Choice): If you prefer a thicker, mellow dressing that seals the layers perfectly and adds a touch of sweetness to your ham, go with this spectacular upgrade!
- Garnish with Style: Use your kitchen shears to snip fresh green onions over the top just before serving. It adds a professional "Bistro" finish in seconds!
- Serving: When it's time to serve, don't toss the salad! Use a large, long-handled spoon to scoop deep into the bowl so every guest gets a bit of all seven beautiful layers on their plate.
- Fridge: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- The "Stay-Crisp" Secret: If you have used a glass trifle bowl or a deep dish without a lid, make sure to seal the top tightly with plastic wrap or a silicone lid to prevent the salad from absorbing any "fridge odors" (which is especially important when using hard-boiled eggs).
- Freezing: This recipe does not stand up well to freezing. The high water content in the lettuce, radishes, and peas, combined with the creamy mayonnaise-based dressing, will cause the salad to become watery and lose its texture once thawed. This is a dish that is definitely best enjoyed fresh!
- Fridge: Store any leftovers in an airtight container in the refrigerator for up to 2 days (because the eggs don't last longer than 2 days in the fridge).
- The "Stay-Crisp" Secret: If you have used a glass trifle bowl or a deep dish without a lid, make sure to seal the top tightly with plastic wrap or a silicone lid to prevent the salad from absorbing any "fridge odors" (which is especially important when using hard-boiled eggs).
- Freezing: This recipe does not stand up well to freezing. The high water content in the lettuce, radishes, and peas, combined with the creamy mayonnaise-based dressing, will cause the salad to become watery and lose its texture once thawed. This is a dish that is definitely best enjoyed fresh!
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