2 cups leftover ham, chopped in a food processor
1 cup finely diced celery
1⁄4 cup finely minced sweet onion
1 teaspoon Dijon mustard
2 hard-boiled eggs, diced
1⁄4 cup hot pickle relish, drained
1⁄2 cup good quality mayonnaise
Mix all the ingredients until well blended.
Spread on white bread.
Paula says that the trick is to use the best ham you can find, preferably an authentic Smithfield ham.