Simple Ham Salad

The mystery of the Resurrection of Jesus Christ has had people asking questions for almost two millennia, but there is one Easter question that continues to plague humanity that falls on Sunday evening or Monday morning. The question? What to do with the bottom half of the spiral sliced ham that has not been spiral sliced! There are various answers, but I would offer the following combination as the simplest solution. First, trim all of the usable ham off the bone and chop it in a food processor. Divide this into two parts, put two cups in the fridge to make a Tuesday after Easter Quiche Lorraine. The rest set aside for today's ham salad recipe. Finally take the bone carcass and either freeze it to use later, or immediately make a pot of soup beans or black-eyed peas. All yummy! All easy! And there is nothing left over.

Simple Ham Salad

5 cups finely chopped left-over ham
1 cup lite mayo
1/2 cup pickle relish
1/4 cup pickled jalapenos
1 bunch green onions
1 red bell pepper
1/2 sweet onion
1 Tbl Sweet Hot Mustard
2 leftover deviled eggs (4 halves)

Directions:

1. After chopping the ham transfer it to a mixing bowl
2. In food processor, combine green onions, sweet onion, red bell pepper, jalapenos, pickle relish and deviled eggs. Chop until the ingredients are more of a liquid puree'. Transfer to the mixing bowl with the ham.
3. Add mayo and mustard to the mixing bowl and mix all ingredients for 1 minute on low
4. You can serve immediately or let stand in refrigerator for a few hours to allow the flavors to mix to their fullest.