Deviled Ham

If you are preparing ham for your Easter celebration, you may have some leftover. This week, I am sharing two ways to use that ham.

8 ounces cooked ham, coarsely chopped

1/4 cup coarsely chopped green onion bottoms

1/3 cup mayonnaise

2 ounces cream cheese, room temperature

2 tablespoons top-quality brown mustard

1 tablespoon sweet pickle relish

1/4 cup minced parsley

1 teaspoon Worcestershire sauce

Hot sauce, to taste

Place ham and green onion bottoms in the bowl of a food processor, fitted with a metal blade. Pulse, scraping down the sides occasionally, until finely chopped. Add remaining ingredients and pulse to combine. Taste and adjust seasoning to taste.

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Enjoy!!!

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