Ye Olde Tavern Life

"It was one of those March days when the sun shines hot and the wind blows cold: when it is summer in the light, and winter in the shade."

- Charles Dickens

POTTED SPICED HAM FOR TEA TIME

1/2 pound baked ham, cut into 1/2-inch dice
3 scallions, minced
1/4 cup sour cream
2 tablespoons Dijon
2 medium celery ribs, peeled and cut into 3/4-inch dice
1 1/2 teaspoons minced tarragon
1/4 teaspoon sweet cayenne pepper
Salt and freshly ground black pepper, to taste
Hot sauce and/or 1/4 small habanero, jalapeno or Serrano chili, seeded and minced (wear gloves)
Worcestershire sauce to taste
add-in: sweet pickle relish
add-in: 2 tablespoons mayonnaise

In a food processor, pulse the ham until finely chopped. Add the scallions and blend.

In a medium bowl, mix the sour cream, mayonnaise and mustard. Fold in the blended ham mixture, celery, tarragon and cayenne. Add in chopped chilis to desired heat level, then cool back down with sweet pickle relish and some mayonnaise. Season with salt and black pepper. Add a dash of Worcestershire sauce then, taste and add a few dashes of hot sauce. Set aside for at least 10 minutes before serving. Preferably, cover tightly and refrigerate overnight to instill the flavors.