Prepare old-fashioned macaroni salad with hard-boiled eggs, elbow macaroni, chopped ham, celery and a shallot. Top with lemon juice and a dressing of mayonnaise, Dijon mustard, chopped pimentos and sweet pickle relish.
Hard boil four eggs by placing them in a saucepan and covering with cold water. Bring the water to a boil, remove the pan from the heat, and cover the pan, leaving the eggs in the hot water for 14 minutes. Drain the water and cool the eggs with cold water. Remove the eggshells and chop the eggs.
Cook the macaroni in boiling water until it's al dente. Drain the boiling water and rinse in cold water.
Combine the chopped eggs with 4 ounces of chopped ham, two stalks of chopped celery, a large chopped shallot and 2 tablespoons of lemon juice. Add the pasta to the bowl.
Prepare the dressing in a separate bowl by mixing 2/3 cups of mayonnaise, 2 tablespoons of Dijon mustard, a 4-ounce jar of drained pimentos and 3 tablespoons of sweet relish. Pour the dressing over the pasta, and add salt and pepper to taste. Cover the bowl and place it in the refrigerator. Chill the pasta salad at least two hours before serving it.