Deviled Ham

I live in a hot old house. In the summer months it can be stifling and often, instead of sweating over the stove, I just make a pretty little plate of this and that from whatever resides in the fridge or the pantry: pickles, almonds, berries, honey-drizzled cheese, olives, crackers, etc. This deviled ham spread is the perfect thing to add to my hot weather plate for it only requires the use of a food processor to make it.

The Chef can eat a scary amount of deviled ham. While I spread a dainty amount on my cracker, topping it neatly with a cornichon, he utilizes the cracker as a shovel, scooping up unseemly gobs of it. This tarnishes my vision of us as a retro, refined couple in the 1950's eating our ham canapés while sipping ice cold martinis but, a girl can still dream, can't she?

For about 2 cups of spread:

• 2 cups cooked, smoked ham, cubed
• 2 tablespoons unsalted butter, softened
• 1/4 cup Dijon Mustard
• 1/3 cup Major Grey's Chutney
• 1 tablespoon mayonnaise

Add the ham to the food processor and give it a whirl until very finely chopped. Transfer to a bowl. Add the rest of the ingredients to the food processor and pulse until smooth. Add to the ham and mix well. Serve with crackers and cornichons. The spread will keep, refrigerated, for several days.

Adapted from a recipe in the Gourmet Cookbook.