The recipe originally appeared in Elizabeth Coblentz’s Amish Cook column and was christened “Baked Ham Salad”:, but it’s pretty much a baked ham casserole.  It’s a hot meal that would taste good as a main entrée and not so much (in my opinion) like a ham salad sandwich.  I made this meal on WGN “Lunch Break” segment last year to celebrate the column’s 20th anniversary.  Since our weather is so summery so early, I thought I might as well share a picnic-type recipe with you!:)

BAKED HAM SALAD
3 cups diced ham
1 /2 cup sweet pickle relish
2 teaspoons minced onions
2 teaspoons prepared mustard
1 /2 cup mayonnaise
1 cup diced celery
2 hard-boiled eggs
1 Tablespoon lemon juice
1 /4 teaspoon salt
1 /4 teaspoon pepper
1 cup crushed potato chips

Directions:
Preheat the oven to 425. In a large bowl combine all of the ingredients, except for the potato chips. Stir until the mixture is smooth and well combined. Pour the mixture into a 2-quart casserole dish and sprinkle the top with the crushed chips. Cover and bake 20 minutes or until the top is bubbling and golden.