Ham and pea salad with cheddar is a flavorful, easy side dish that comes together quickly. Sweet peas, savory ham, and sharp cheddar are tossed in a creamy dressing that balances tang and sweetness. It’s a great way to use leftover cooked ham and works well for potlucks, barbecues, holidays, or weeknight meals.
Also called English pea salad or Southern pea salad, this recipe is simple to adapt: swap cheeses, add vegetables, or use bacon instead of ham. Serve chilled alongside grilled meats, sandwiches, or on a buffet table.
This creamy pea salad is crowd-pleasing and kid-friendly. The combination of tender peas, salty ham, and tangy cheddar works with a dressing made from mayo, sour cream, and herbs. The flavors improve after chilling, so it’s a great make-ahead option.
Ham and Pea Salad Ingredients
Notes and substitutions: see the recipe card below for exact measurements. Use petite peas for a finer texture, swap cheddar for your preferred cheese, and adjust seasonings to taste.
- Cooked ham – leftover ham cut into bite-sized cubes.
- Frozen peas – thawed and drained; petite peas work well.
- Cheddar cheese – cubed sharp cheddar; shredded or other cheeses may be substituted.
- Red onion – finely diced; green onion works too or omit if preferred.
- Dressing – mayonnaise, sour cream, dry ranch seasoning, fresh dill, sugar, garlic and onion powders, salt, and pepper for a creamy, slightly tangy dressing.
Kitchen Equipment
- Large mixing bowl
- Whisk
- Chopping board and knife
- Serving bowl and spoon
How to make Ham and Pea Salad
Step-by-step overview — full printable recipe card is below.
Step 1: In a large bowl, whisk together the mayonnaise, sour cream, dry ranch seasoning, chopped fresh dill, sugar, garlic powder, onion powder, salt, and black pepper until smooth.
Step 2: Add thawed peas, cubed ham, cheddar, and diced red onion. Stir gently to coat all ingredients with the dressing.
Step 3: Cover and refrigerate for at least 2–3 hours or overnight to let the flavors meld. Stir before serving and keep chilled while serving.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freezing is not recommended; the texture of the peas and dressing will suffer.
Additions and Variations
- Swap the ham: Use chopped cooked bacon or bacon bits for a smokier flavor.
- Fresh peas: Lightly blanch fresh garden peas before using.
- Add vegetables: Try small broccoli florets, diced bell pepper, cauliflower, or matchstick carrots. Increase dressing if adding extra veggies.
- Hard-boiled eggs: Chopped eggs add richness and extra protein.
- Shortcuts: Use bottled ranch dressing in place of the homemade dressing for an even faster version.
Expert tips & tricks
- Chill the salad: Refrigeration is important so the flavors blend and the salad is served cold.
- Prep ahead: Make the salad a day in advance—the flavors develop and it saves time on serving day.
- Stir before serving: Give it a good stir to redistribute any dressing that settled at the bottom.
Ham Salad FAQ
Run frozen peas under cold water for a minute or two until thawed, then drain well. Avoid hot water to prevent them becoming mushy.
Canned peas are softer and less crisp than frozen or fresh peas, so they can make the salad mushy. For best texture, use frozen or fresh blanched peas.
More great side dish recipes for the summer months
- Pesto Tortellini Pasta Salad
- Tomato Salad with Feta
- Broccoli Crunch Salad
- Baked Beans with Bacon and Molasses
- Easy Caprese Pasta Salad
- Berry Watermelon Fruit Salad
Ham and Pea Salad
Author: Jaclyn
Ingredients
For the dressing
- 1 cup mayonnaise
- 2 Tablespoons sour cream
- 2 Tablespoons dry ranch seasoning
- 2 teaspoons finely chopped fresh dill
- 1 teaspoon granulated sugar
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
For the salad
- 36 ounces frozen peas, thawed
- 2 cups cubed cooked ham
- 8 ounces cheddar cheese, cubed
- ¼ cup diced red onion
Instructions
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In a large bowl, whisk together the mayonnaise, sour cream, ranch seasoning, fresh dill, sugar, garlic powder, onion powder, salt, and pepper until smooth.
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Add the thawed peas, ham, cheese, and red onion, and stir to coat everything in the dressing.
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Cover and refrigerate for at least 2–3 hours (or overnight). Stir before serving and serve cold.
Notes
You can use fresh garden peas that have been lightly blanched instead of frozen peas.
Nutrition
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