Classic Ham Salad gets a new look atop toasted crostini, but it's just as delicious sandwiched between two slices of bread.
Makes about 6 cups
2 pounds fully cooked boneless ham, cut into large chunks
1 cup sweet pickle relish
1 cup mayonnaise
1 tablespoon celery seeds
1 1/2 teaspoons yellow mustard
1 teaspoon refrigerated horseradish
1 teaspoon fresh lemon juice
1/4 teaspoon seasoned pepper
3 to 5 hard-cooked eggs, peeled and chopped
Toasted French bread slices (optional)
Garnishes: fresh parsley leaves, small sweet pickle halves
Process ham, in batches, in a food processor until coarsely ground, stopping to scrape down sides as needed. Place ground ham in a bowl; stir in pickle relish and next 6 ingredients. Fold in chopped eggs. Serve on toasted bread slices, if desired.