Bring 4 qts water, 1 tbs oil, 1 tbs kosher salt to a rolling boil. Add pasta. Cook 8 minutes to al dente. Drain and rinse with cold water.

When drained, add to a large mixing bowl. Add tomatoes, olives, and lemon juice. Mix well and let acids blend for a few minutes.

Heat a dry pan on medium heat. Fry ham steak until browned on both sides. Remove and cool. Trim any fat and bone. Dice ham and add to pasta.

Add rest of ingredients except mayo. Mix well.

Use mayo to bring to desired creaminess. I used about a third of a cup.

Refrigerate an hour before serving. Garnish with fresh dill. Enjoy.