Use the deviled ham as a sandwich filling, cracker topping or vegetable dip, or fold it into an egg-white omelet.
1/2 pound baked ham, cut into 1/2-inch dice
3 scallions, minced
1/4 cup sour cream
2 tablespoons Creole mustard
2 medium celery ribs, peeled and cut into 3/4-inch dice
1 1/2 teaspoons minced tarragon
1/8 to 1/4 teaspoon cayenne pepper
Salt and freshly ground black pepper
How to Make It
In a food processor, pulse the ham until finely chopped. Add the scallions and process to blend. In a medium bowl, mix the sour cream and mustard. Fold in the ham, celery, tarragon and cayenne. Season with salt and black pepper. Add a few dashes of hot sauce and set aside for at least 10 minutes before serving.