Place diced ham into the bowl of a food processor. Pulse until finely chopped, but avoid turning it into a paste. You want a texture that will mix well with the dressing while still offering some bite.

In a large mixing bowl, combine mayonnaise, Worcestershire sauce, Dijon mustard, apple cider vinegar, and hot sauce. Stir until smooth and fully blended. This mixture will form the creamy, tangy base for your salad.

Add the chopped ham to the dressing and fold together until the ham is evenly coated. Taste and season with kosher salt and freshly ground black pepper as needed. Keep in mind that ham is naturally salty, so you may not need much additional salt.

Cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld. Serve cold as a sandwich filling, on crackers, or as part of a charcuterie board.