Ingredients
- 1 lb ham loaf-style lunchmeat (or thick-sliced deli ham)
- \xbd cup finely chopped dill pickles
- 3 tbsp pickle juice
- \xbc cup mayonnaise
- 2 tbsp yellow mustard
- 2 tbsp very finely minced onion
- lotsa black pepper
- small pinch sugar


Instructions
1. Chop the ham very fine.
Traditionally this was run through a hand-crank meat grinder to get that spreadable texture. A food processor pulsed briefly works too — but don’t pur\xe9e it smooth.
2. Add chopped pickles and onion.
3. Stir in mayo, mustard, and a splash of pickle juice.
You’re aiming for a moist, spreadable consistency — not too wet.
4. Season lightly. Taste before adding salt (ham is already salty).
5. Add a pinch of sugar if you want that slightly sweet “grandma deli” flavor.
6. Chill for at least 1 hour to let the flavors blend.



How It Was Usually Served
A. Thickly spread on soft white sandwich bread
B. Sometimes on buttered bread (very common mid-century)
C. With lettuce but rarely tomato

Cut into triangles or wrapped in wax paper