Layered Leftover Ham Salad Recipe

Layered Leftover Ham Salad in a trifle bowl.

Layered Leftover Ham Salad Recipe

This Layered Leftover Ham Salad is a fresh and colorful way to transform holiday ham into a high-protein, 7-layer masterpiece. With vibrant layers of crunchy vegetables, eggs, and ham, this easy no-cook recipe is perfect for a festive brunch or a healthy weekday reset. By using a layering technique and a zesty dressing to seal in the freshness, this salad stays crisp and delicious for up to 24 hours. It’s an effortless, Weight Watchers-friendly win for any spring gathering!

Course dinner, luch, Main Course, main dish

Cuisine American, Canadian, North American

Keyword ham, leftover ham, salad

Special Diet Gluten-free, weight watchers

Prep Time 20

Total Time 20

Servings servings

Calories 220kcal

Author Terri Gilson

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

Get Recipe Ingredients

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

*NOTE: I'm constantly testing and tweaking my recipes to make sure they are spectacular for your kitchen! While the photos show my original Zesty Ranch Herb Dressing (which is a family favorite!), I’ve recently developed a Creamy Honey Dijon Ranch that is even thicker and balances the salty ham perfectly. I’ve included both options below so you can choose the one that fits your family's taste buds! *I prefer the Creamy Honey Dijon Ranch with this salad!

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)

Instructions:

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.

Storage:

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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