Time 20m Yield 24 Number Of Ingredients 3 Steps:
Cut tapered ends from cucumbers. Peel lengthwise strips of peel every half inch with citrus stripper. Cut cucumbers into 5/8- to 3/4-inch slices. Make indentation in center of each slice, without going all the way through, by scooping with small melon ball cutter. Fill each indentation with about 1 teaspoon ham salad. Cut each lemon slice into 6 wedges. Top each appetizer with lemon wedge.
Time 10m Yield about 4 cups Number Of Ingredients 6 Steps:
Whisk the mayonnaise and mustard together in a large bowl. Pulse the ham and pickles in a food processor until finely chopped but not pureed. Add the ham mixture, pickle juice, celery, onions and celery leaves to the mayonnaise mixture, and stir. Taste; if the salad seems dry (it should be spreadable), add more mayonnaise and/or pickling liquid. Serve as is or on sandwiches.
Time 30m Yield 20 endive cups Number Of Ingredients 11 Steps:
Combine the mayonnaise, mustard, hot sauce, dill and pepper in a small bowl and mix until well blended. In a medium bowl, mix together the ham, egg, celery and relish. Pour the dressing over and mix to combine. To serve, place a spoonful of the ham salad on the wide end of an endive leaf. Garnish with a piece of cheese and some dill.
Time 15m Yield 10 servings. Number Of Ingredients 11 Steps:
Mix first 8 ingredients. Stir in ham. Refrigerate, covered, until serving., Stir in pecans before serving. If desired, serve on buns.
