Easter Leftovers Recipe 2: Ham Salad on Biscuits

Plain ham sandwiches are boring. This ham salad has a nice kick and it's versatile. Stuff it into one of my biscuits or use a good-quality frozen roll (like Sister Schubert's). Top endive leaves or phyllo cups with the mixture for great appetizers. Rachael Ray's recipe inspired me, but I made a few changes to suit my taste.

1 pound leftover baked ham

3 stalks celery

4 green onions, root ends trimmed off

1/2 cup Italian flat leaf parsley

1 jalapeno chile, stemmed and seeded

3 kosher baby dill pickles

2 hard-boiled eggs, peeled

1/2 cup mayonnaise

3 tablespoons Dijon mustard

Freshly ground black pepper, to taste

Chunk up the ham and drop it into the bowl of your food processor. Pulse until it's finely chopped, but not pasty. Scrape the ham into a large bowl. Add celery, green onions, parsley, jalapeno, pickles and eggs to the work bowl. Pulse until it's finely chopped as well. Add to the ham. Stir in enough mayo to reach the desired consistency. Stir in the Dijon and black pepper. Taste for seasoning. I don't add salt because the ham and pickles are salty enough for me.