Stack ham slices and cut into strips, then dice into uniform ¼-inch cubes using a sharp chef's knife on a cutting board.
2 cups cooked ham
Transfer pickles to a colander and let drain for 5 minutes. Then pat dry with paper towels and chop into ¼-inch pieces matching the ham size.
½ cup dill or sweet pickles
In a large mixing bowl, whisk together mayonnaise, mustard, and pickle juice until smooth and fully blended.
⅓ cup mayonnaise, 1 tablespoon mustard, 1 tablespoon pickle juice
Add diced ham, pickles, celery, onion, and optional chopped eggs to the bowl. Stir gently until evenly coated. Season with black pepper and salt to taste.
2 cups cooked ham, 2 hard-boiled eggs, ½ cup dill or sweet pickles, ¼ cup celery, 2 tablespoons onion, ¼ teaspoon black pepper
Cover the bowl with plastic wrap or transfer to an airtight container and refrigerate for a minimum of 1 hour to allow flavors to meld and texture to set.
