Ham Mousse

This is a great way to use leftover ham. It can be served on a sandwich, on a bed of lettuce, on a cracker as an hors d'oeuvre, or with melon, figs, or peaches as a first course. From the book Relax! It's Only Dinner by Cheryl Merser. Easy and tasty.

• Ready In: 10 mins
• Serves: 4

Ingredients

• 1  lb  baked ham, from the deli or 1  lb  left over baked ham
• 3  tablespoons mayonnaise
• 1  tablespoon  softened butter
• 1  teaspoon Dijon mustard
• 2  tablespoons  dry port wine (I always omit the port wine) (optional)
• 1⁄2 teaspoon cayenne pepper, more to taste
•  fresh ground pepper

Directions

1. Cut the ham in chunks, removing any rind or fat.
2. Put into the food processor, and pulse until it's the texture of hamburger.
3. Stir in everything else, and if possible, chill for at least a couple of hours before serving.
4. Bring back to room temperature again before serving so that the butter isn't hardened.