Gammy Brown'S Deviled Ham From 'The Great Meat Cookbook'

• 1 tablespoon olive oil
• 1/4 cup chopped shallots
• 2 1/2 cups 1/2-inch-diced leftover ham
• 1/2 cup finely chopped celery, including leafy tops
• 1/4 cup chopped fresh flat-leaf parsley
• 1 tablespoon prepared horseradish, or more to taste
• 2 tablespoons Dijon mustard, or more to taste
• 1/3 cup mayonnaise, or more if needed
• 1/4 cup finely chopped dill pickles, sweet pickles, or cornichons (optional)
• Freshly ground black pepper

1. Heat the oil in a small skillet over medium heat. Add the shallots and cook until soft, about 3 minutes. Transfer to a medium bowl.
2. Put the ham into a food processor and pulse until coarsely chopped. Transfer to the bowl with the shallots. Add the celery, parsley, horseradish, mustard, mayonnaise, pickles (if using), and pepper to taste and stir to combine. Taste for seasonings. Add more horseradish, mustard, and/or pepper to taste and add more mayonnaise if the mixture seems too dry.
3. Pack the deviled ham into an attractive crock or serving bowl and serve at room temperature. (Or cover and refrigerate for up to 1 week. Let sit at room temperature for 30 minutes before serving.)

olive oil, shallots, ham, celery, parsley, horseradish, mustard, mayonnaise, dill pickles, freshly ground black pepper

Taken from www.seriouseats.com/recipes/2012/12/gammy-browns-deviled-ham-from-the-great-meat-cookbook-recipe.html (may not work)