Here in Kentucky we eat a lot of country ham. No one I know buys the slices, we all buy the whole ham. Of course your beautiful center slices are saved for company or special dinners, the smaller slices for breakfast and the ends for country ham salad.
This recipe is from a local restaurant, The Kitchen at Chevy Chase, owned and operated by Mary Parlanti. It is truly wonderful.
Mary says to finely chop everything, but it's plain to see that it is more of a medium fine chop. You should be able to tell what each ingredient is, as in chicken salad.
Country Ham Salad
Makes about 5 cups
4 cups cooked country ham
1 large Granny Smith apple, unpeeled
1 cup celery, finely chopped
1 bunch green onion, sliced, using about 2 inches of green tops
1 1/2 teaspoons coarse-ground black pepper
1 1/4 cups real mayonnaise
3 tablespoons Dijon mustard
Chop country ham in a food processor and place in a large mixing bowl. Add the chopped apple, celery and green onions. Stir in the black pepper, mayonnaise and Dijon mustard. Mix thoroughly and chill for at least 1 hour. Longer is better. Spread on small baked party rolls or serve on crackers.