Leek's secret spice: Reinventing the classic ham and pineapple salad

This dish has been a staple on my table for years. Simple, quick, and reliable – but I admit, over time, I started to get slightly bored. So, I decided to add something of my own, one unexpected ingredient that completely transformed its flavour. The result exceeded my expectations – the classic ham and pineapple salad became distinctive, fresh, and simply better.

Until now, I've prepared it like everyone else – ham, canned pineapple, corn, yellow cheese, and mayonnaise. It's a tried and tested combination that's hard to mess up. But I felt it was missing something to break its mildness. I opted for leek. Yes – just regular white leek added a touch of boldness and slight spiciness to this mix. Thanks to it, the ham and pineapple salad gained a new character and leveled up in my kitchen.

For those counting calories or simply preferring lighter dishes, I recommend mixing mayonnaise with plain yogurt. I often use a half-and-half ratio and am pleased with the result – the salad stays creamy but is less fatty and more easily digestible.

Below you'll find my version of the recipe – with the additional ingredient I recommend to everyone.

Ingredients:

• 140 grams of ham (preferably canned),
• 1 can of pineapple (about 340 grams drained),
• 1 can of corn (about 230 grams drained),
• 200 grams of yellow cheese (e.g., Gouda or Edam),
• 60 grams of mayonnaise (can be mixed with yogurt),
• 1 medium leek (white part only),
• Salt and pepper to taste.

Step by step preparation:

1. Dice or slice the ham – depending on what's in the fridge.
2. Drain the pineapple from the syrup and cut it into smaller pieces if it's in slices.
3. Drain the corn from the brine and toss it into a bowl.
4. Grate the yellow cheese with a coarse grater – it gives the best texture.
5. Cut the leek into thin half-rings and pour boiling water over it – to remove the sharp taste but retain its character.
6. Mix everything in a large bowl, season with salt and pepper, and add the mayonnaise or its mixture with yogurt.

I usually put the prepared salad in the fridge for a while to let the flavours "meld." But I'll admit, sometimes I eat it right away – it's hard to resist.

Although I usually prepare it for family or friends' gatherings, it increasingly finds its way into my lunchbox. Ham and pineapple salad works great as a work meal – it's filling but not heavy, especially with a light dressing.

This dish also offers plenty of room for modifications. Sometimes I add chopped pickles, red bell pepper, or a touch of garlic. If I have cooked rice on hand, I throw in half a cup – then the salad becomes even more hearty.