• 1 pound of cooked ham (about 3 cups)
• 1/2 cup of mayonnaise
• 1/4 cup of Dijon mustard
• 1/3 cup of finely chopped pecans
• 1 tablespoon of sweet pickle relish, optional
• 1/2 teaspoon Worcestershire sauce
• 1/8 to 1/4 teaspoon of prepared horseradish
• 1/8 to 1/4 teaspoon of hot pepper sauce

Grind the ham in a food processor. Add the remaining ingredients; process until combined. Transfer to a bowl; refrigerate for at least 30 minutes before serving.

Serve on crackers, or for lunch, spread on toasted pita rounds and top with a dollop of sour cream.

Yield: about 3 cups

From "In Praise of Pecans" by June Jackson