Deviled Ham On Celery

• 10 celery ribs, strings discarded if desired
• 1/2 lb thinly sliced cooked smoked ham (1/8-inch-thick)
• 1/4 cup minced fresh flat-leaf parsley
• 1/4 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon sherry wine vinegar or 1/2 teaspoon cider vinegar

1. Trim a thin strip down length of rounded side of each celery rib to form a flat bottom, then rest celery on flat bottom. Cut away curved edges with a large knife to form flat-sided pieces of celery, discarding trimmings.
2. Diagonally cut celery into 32 (1 1/4-inch) lengths.
3. Pulse half of ham in a food processor until finely chopped, then mince remaining ham with a sharp large knife.
4. Stir together finely chopped and minced ham with remaining ingredients and pepper to taste in a bowl, then mound 1 teaspoon of filling onto each piece of celery.

celery, ham, parsley, mayonnaise, mustard, worcestershire sauce, sherry wine vinegar

Taken from www.food.com/recipe/deviled-ham-on-celery-170316 (may not work)