Best Ham and Pea Salad

Finding a crowd-pleasing side dish that works for potlucks, summer barbecues, and family gatherings can feel like an impossible task. You need something that’s easy to throw together, travels well without getting soggy, and actually tastes good enough that people will come back for seconds (or thirds).

That’s exactly where this ham and pea salad comes in. It’s creamy, packed with flavor from the bacon and sharp cheddar, and comes together in about 15 minutes with just a handful of simple ingredients. Plus, it’s one of those recipes that somehow tastes even better after sitting in the fridge for a few hours, making it perfect for preparing ahead of time.

What Kind of Ham Should I Use?

For this salad, deli ham works great and is super convenient since it’s already cooked and ready to go. You can use honey ham for a touch of sweetness, black forest ham for a smokier flavor, or just plain deli ham – they’ll all taste delicious. If you have leftover baked ham from a holiday dinner, that’s perfect too and adds a homemade touch to the salad. Just make sure to dice whatever ham you choose into bite-sized pieces so it mixes well with the peas and other ingredients.

Options for Substitutions

This salad is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Peas: Frozen peas work great here – just thaw them first. You can also use fresh peas if they’re in season, though frozen are honestly easier and just as tasty.
• Ham: Deli ham, leftover holiday ham, or even rotisserie chicken can step in here. If using chicken, you might want to add a pinch more salt since ham is naturally saltier.
• Bacon: Turkey bacon works if you’re looking for a lighter option, though you’ll lose some of that smoky richness. You could also use bacon bits in a pinch – about 1/2 cup should do it.
• Cheddar cheese: Swiss, Colby, or Monterey Jack all work well. Just stick with something that has good flavor and melts nicely into the salad.
• Ranch dressing: Mayo mixed with a splash of buttermilk and some dried herbs makes a decent substitute. Or try Greek yogurt ranch for a tangier, lighter version.
• Red onion: Green onions or shallots work nicely if you want something milder. Yellow onion is fine too, though it has a bit more bite.

Watch Out for These Mistakes While Cooking

The biggest mistake with ham and pea salad is using frozen peas straight from the bag without thawing them first, which waters down your dressing and makes everything taste bland – always thaw and pat them dry with paper towels before mixing.

Undercooking your bacon is another common error that leaves you with chewy, rubbery pieces instead of crispy bits that add the right texture, so make sure it’s completely crisp before chopping.

Don’t skip the chilling time, as this salad really needs those 2 hours in the fridge for the flavors to come together and for the peas to fully absorb the ranch dressing.

For even better results, dice your ham and cheddar into similar-sized pieces so you get a bit of everything in each bite, and add the ranch dressing gradually to avoid making the salad too wet.

What to Serve With Ham and Pea Salad?

This ham and pea salad is pretty filling on its own, but I love serving it alongside some buttery crackers or toasted baguette slices for a little crunch. It also makes a great side dish at summer barbecues next to grilled chicken or burgers, and it pairs nicely with a simple pasta salad if you’re feeding a crowd. Since the salad is already rich and creamy from the ranch and bacon, I like to balance it out with something fresh like sliced tomatoes or watermelon wedges. You can also scoop it onto a bed of lettuce to turn it into more of a main course salad if you’re looking for a lighter meal.

Storage Instructions

Store: Keep your ham and pea salad in an airtight container in the fridge for up to 3 days. The flavors actually get better after sitting for a few hours, so it’s great to make ahead for a party or potluck. Just give it a good stir before serving since the dressing might settle a bit.

Make Ahead: You can prep most of this salad the night before by cooking the bacon, dicing the ham, and chopping the onion. Store everything separately and mix it all together with the dressing about an hour before serving. This keeps the peas from getting mushy and the bacon nice and crispy.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1350-1550
• Protein: 65-75 g
• Fat: 90-105 g
• Carbohydrates: 65-75 g

Ingredients

• 12 oz peas (I use Birds Eye sweet peas)
• 8 oz ham (cut into 1/2-inch cubes)
• 10 bacon (cooked crispy and crumbled)
• 1.25 cup cheddar (sharp variety provides the best flavor)
• 1/2 cup red onion
• 1/2 cup ranch dressing (I prefer Hidden Valley for this)
• 1/8 tsp salt
• 1/8 tsp black pepper
• 1 tbsp fresh parsley, chopped

Step 1: Prepare the Bacon and Mise en Place

• 10 bacon
• 8 oz ham
• 1.25 cup cheddar
• 1/2 cup red onion
• 1 tbsp fresh parsley

Cook the bacon in a skillet over medium heat until crispy, about 8-10 minutes, turning occasionally for even cooking.

Transfer to a paper towel-lined plate to drain, then crumble into bite-sized pieces once cooled slightly.

While the bacon cooks, cut the ham into 1/2-inch cubes, dice the red onion into small pieces, and shred the cheddar cheese.

Chop the fresh parsley and set aside.

This upfront prep ensures all components are ready to combine and allows the bacon to cool slightly before mixing.

Step 2: Combine All Components and Season

• 12 oz peas
• bacon and ham from Step 1
• cheddar from Step 1
• red onion from Step 1
• 1/2 cup ranch dressing
• 1/8 tsp salt
• 1/8 tsp black pepper

In a large bowl, add the peas (thawed if frozen, no need to cook them), cubed ham, crumbled bacon from Step 1, shredded cheddar, diced red onion, salt, and black pepper.

Toss everything together gently to distribute the ingredients evenly, being careful not to crush the peas.

Pour the ranch dressing over the mixture and fold it in with a spatula or spoon until all components are lightly coated.

I find that folding rather than stirring vigorously keeps the salad from becoming mushy and preserves the texture of each ingredient.

Step 3: Chill and Finish

• parsley from Step 1

Transfer the salad to a serving bowl or storage container and refrigerate for at least 2 hours before serving.

This chilling time allows the flavors to meld together and ensures the salad is refreshing and cold.

Just before serving, top with the chopped fresh parsley from Step 1 for a fresh pop of color and flavor.

Best Ham and Pea Salad

Delicious Best Ham and Pea Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 1 hour hr 35 minutes mins

Total Time 2 hours hrs 20 minutes mins

Servings: 6 servings

Calories: 1450

Ingredients Method

Ingredients

  

• 12 oz peas (I use Birds Eye sweet peas)
• 8 oz ham (cut into 1/2-inch cubes)
• 10 bacon (cooked crispy and crumbled)
• 1.25 cup cheddar (sharp variety provides the best flavor)
• 1/2 cup red onion
• 1/2 cup ranch dressing (I prefer Hidden Valley for this)
• 1/8 tsp salt
• 1/8 tsp black pepper
• 1 tbsp fresh parsley, chopped

Method

 

1. Cook the bacon in a skillet over medium heat until crispy, about 8-10 minutes, turning occasionally for even cooking. Transfer to a paper towel-lined plate to drain, then crumble into bite-sized pieces once cooled slightly. While the bacon cooks, cut the ham into 1/2-inch cubes, dice the red onion into small pieces, and shred the cheddar cheese. Chop the fresh parsley and set aside. This upfront prep ensures all components are ready to combine and allows the bacon to cool slightly before mixing.
2. In a large bowl, add the peas (thawed if frozen, no need to cook them), cubed ham, crumbled bacon from Step 1, shredded cheddar, diced red onion, salt, and black pepper. Toss everything together gently to distribute the ingredients evenly, being careful not to crush the peas. Pour the ranch dressing over the mixture and fold it in with a spatula or spoon until all components are lightly coated. I find that folding rather than stirring vigorously keeps the salad from becoming mushy and preserves the texture of each ingredient.
3. Transfer the salad to a serving bowl or storage container and refrigerate for at least 2 hours before serving. This chilling time allows the flavors to meld together and ensures the salad is refreshing and cold. Just before serving, top with the chopped fresh parsley from Step 1 for a fresh pop of color and flavor.