Ingredients
  • 1/2 pound leftover ham or prosciutto cotto, coarsely chopped
  • 1 small rib celery from heart, coarsely chopped
  • 1 Fresno chili pepper, coarsely chopped
  • 1/2 small red onion, coarsely chopped
  • 2 to 3 tablespoons (a small handful) flat-leaf parsley tops
  • 1 large clove garlic, grated or pasted
  • 3 tablespoons yellow mustard, preferred brand French’s
  • 2 rounded tablespoons pickle relish
  • 2 teaspoons hot sauce, preferred brand Frank's RedHot
  • 2 teaspoons Worcestershire sauce, preferred brand Lea and Perrins
  • Black pepper
  • Toast points, for serving
Preparation

Pulse ingredients in a food processor into an almost-smooth, very finely chopped spread. Serve on toast points.