Deviled Ham Spread

I love Underwood meat spreads specially deviled ham but the container is so small, 2 or 3 cans are needed to make a decent-sized sandwich. Well, actually, the pate is for small crackers or canape, not for a huge sandwich. I decided to make a copycat deviled ham spread adapted from several recipes I found online. The spread is delicious.

Deviled Ham Spread
makes about 1¾ cups

4 tablespoons mayonnaise
1 tablespoon finely chopped dill pickles
1 tablespoon Dijon mustard
1 teaspoon hot sauce
½ tablespoon Worcestershire sauce
¼ teaspoon cayenne powder
½ teaspoon onion powder
1 teaspoon mustard powder
½ pound cubed smoked ham
olive oil, melted butter or rendered pork fat, optional

• In a bowl, mix all ingredients except ham; set aside. 
• Process cubed ham in a food processor until almost pasty. Stir into the mayonnaise mixture until smooth. 
• Transfer into small jars. Top with a thin layer of oil, butter, or rendered pork fat. 
• Refrigerate for up to 2 weeks.