Remember those little tins of deviled ham from the grocery. I loved those things. This is even better, and I know what I'm eating. Just one little idea to use up some of the left-over ham from Easter Sunday.
You can use this for a sandwich, spread on crackers, mixed in your deviled eggs, stuff celery, or right out of the dish.
Deviled Ham Spread
about 1 1/2 cups
1 1/2 cups diced cooked ham
5 tablespoons butter or mayonnaise (I use equal amounts of both)
3 tablespoons chicken or ham broth
2 tablespoons chopped fresh parsley
3/4 teaspoon Dijon mustard
1/4 teaspoon paprika
Salt and freshly ground black or white pepper to taste
Combine in food processor and process to a paste.