Deviled Ham

What to do with that leftover Easter Ham?  Of course there are ham sandwiches, ham and eggs, ham biscuits.But this year I decided I would attempt a nice batch of deviled ham. The "deviled" terminology comes from the heat that's added. Different recipes call for cayenne or Tabasco or even Sriracha. 

 

You can serve deviled ham on crackers like I have above or on plain saltines or how about as a nice a sandwich filling? 

3 cups cubed ham
3/4 cup mayonnaise
2 T. Dijon mustard
1 T. Worcestershire sauce
1 t. cayenne
a few grinds of black pepper
1 T. sweet pickle relish
1 T. dill pickle relish
1 2 oz. jar pimentos, drained
1 t. minced garlic
3 T. rough chopped onions
1 t. red wine vinegar

Place ham in a food processor with the cutting blade. Pulse until ham has reached a minced consistency. Remove ham and place in a large mixing bowl.

In a smaller bowl, combine mayo, mustard, Worcestershire sauce, cayenne and black pepper. Whisk to combine.

Add the pickle relishes, pimento, garlic, onions and vinegar to the food processor and run on low until ingredients are thoroughly combined.

To ham, add the mayo mixture and the relish mixture. Gently fold together and mix thoroughly and taste and check for seasonings. Add more cayenne and/or black pepper if desired.

Refrigerate several hours or overnight to allow flavors to blend.