Deviled Ham on Toast

• 1/2 pound cooked ham
• 1/4 cup chopped onion
• 1/4 cup Dijon mustard
• 2 tablespoons mayonnaise
• 1/2 teaspoon prepared horseradish
• 18 teaspoon cayenne pepper
• 10 slices very thin white bread, crusts removed
• 3 tablespoons butter, melted
• 2 tablespoons finely chopped parsley

1. In a food processor chop ham and onion finely.
2. Add mustard, mayonnaise, horseradish and cayenne.
3. Blend well.
4. Cover, and refrigerate until needed, as long as 24 hours.
5. Heat oven to 350 degrees.
6. Cut bread slices into thirds.
7. Lightly brush each side with melted butter, and place on a baking sheet.
8. Bake 5 minutes, turn the slices over and bake 5 minutes more, or until lightly browned.
9. Let them cool, and store in an airtight container until needed.
10. Before serving, add more horseradish if desired.
11. Spread the deviled ham on the toasts and sprinkle with parsley.

ham, onion, dijon mustard, mayonnaise, horseradish, cayenne pepper, white bread, butter, parsley

Taken from cooking.nytimes.com/recipes/8482 (may not work)