Posted in the wrong forum! Sorry! I'll post this in the cooking forum.

LOL May! I don't really use a recipe... I eye up the amount of ham. If I had about a lb. of ham, I'd chop it in the FP, put it in a bowl, add a couple of Tbsp of sweet relish, a couple stalks of celery, chopped, season with some black pepper and add enough mayo to bind. I know some like to add hard boiled egg... If the ham is fresh, then you could figure the salad will be good for 5 days refrigerated but if the ham has already been sitting in the frig...for three days, then you would figure on the salad staying good for only 2 more. Five days is my limit when using any high perishable food and you need to figure the time left when using leftovers... Nancy

My mom used to make this salad for potlucks. I loved it! I'm priting out the recipe to take to the store with me today! Thanks for a blast from the past. Angie

ZUCCHINI STUFFED WITH HAM (serves 6) 1 cup ground ham 1/2 cup soft bread crumbs 1/2 tsp dry mustard 1/2 tsp salt 1/8 tsp pepper 2 TBL minced onion 1/2 cup grated Cheddar 2 lbs zucchini 1/4 cup oil 1 garlic clove, crushed 1 1/2 tsp cornstarch 1/2 cup tomato sauce Preheat oven to 350°. Combine the ham, crumbs, mustard, salt, pepper, onions & cheese. Wash the zucchini thoroughly & cut into 3" lengths.. Scoop out the centers with an apple corer, leaving a shell 1/4" thick. Stuff w/the ham mixture. Place the zucchini in a baking pan & add the oil & garlic. Cover & bake until the squash are tender, 45-55 minutes. Remove from the pan. Mix the cornstarch with the tomato sauce & stir into the pan. Cook over low heat until thickened. Skim off any excess fat & spoon the sauce over the zucchini.~~Craig Claiborne HAM CHEESE BALL Two 8 oz pkg cream cheese, softened 1 cup ground ham 1 TBL grated onion 2 tsp dried parsley 1/2 tsp seasoned pepper 1/2 cup finely chopped pecans Combine first 5 ingredients in a medium mixing bowl. cover & chill 30-60 minutes. Shape mixture into a large ball & coat with the chopped nuts. Wrap w/Saran & refrigerate. Serve chilled w/crackers.~~ You can freeze this before adding the nuts then add the nuts after thawing. NEW ENGLAND HAM LOAF 1 lb ground smoked ham 1 1/2 lbs ground pork 1 cup unsalted cracker crumbs 1 cup milk 2 eggs, beaten 1/2 cup firmly packed brown sugar 1 tsp dry mustard 1/4 cup vinegar 1/4 cup water In a large bowl, mix the ham, pork, crumbs, milk & eggs until well blended. Pack into tow loaf pans. In a small bowl, mix the brown sugar & mustard, then add the vinegar & water. Spoon some of this mixture over the tops of the loaves & bake in a preheated 350° oven for about 1 hour, basting occasionally.~~St. Michael's Cooks by Design