Cut the ham into roughly 1 inch chunks, removing any visible bone fragments or gristle. Uniform pieces ensure even processing and consistent texture throughout the finished salad.

Add half the ham chunks to your food processor fitted with the metal blade. Pulse in short bursts, about 5 to 7 pulses of one second each, checking the texture between pulses. Stop when the pieces are roughly the size of small peas with some variation. Transfer to your mixing bowl and repeat with the remaining ham.

Cut the celery stalks lengthwise into thin strips, then turn and dice crosswise into pieces no larger than a quarter inch.

Cut a small wedge of red onion and mince it as finely as possible, aiming for pieces smaller than the celery.

Dice the dill pickles into small pieces, similar in size to your celery dice. Reserve the brine from the jar.

In a separate small bowl, whisk together the mayonnaise, Dijon mustard, pickle brine, black pepper, garlic powder, and smoked paprika until completely smooth.

Add the diced celery, minced onion, and chopped pickles to the bowl with the processed ham. Toss gently with a rubber spatula to distribute evenly.

Pour the dressing over the ham and vegetable mixture. Use a rubber spatula to fold everything together using gentle lifting motions rather than stirring.

Sprinkle the chopped chives over the salad and fold gently just two or three times.

Taste the salad and adjust seasoning as needed. Add more pickle brine for tang, more mayonnaise for richness, or more pepper for heat.

Cover the bowl tightly with plastic wrap pressed directly against the surface of the salad. Refrigerate for at least 1 hour for best flavor development.

After chilling, give the salad a gentle stir and taste once more. Adjust seasoning if needed and serve on crackers, bread, or lettuce cups.