We roasted a leg of lamb and a ham for Christmas dinner and have been working our way through the leftovers.  The last of the lamb will be used today for a variation on Cottage Pie with Guinness . A deviled ham spread seemed to be good way to use up some of the ham.  I enjoyed it at lunch yesterday with the last of the Angel Biscuits.  This version is adapted from a recipe at www.garlicandzest.com

½ lb. roast ham, roughly chopped

1/3 cup white onion, roughly chopped

1 stalk celery, roughly chopped

½ cup Mayonnaise

2 Tbs. Dijon mustard

1 Tbs. Worcestershire sauce

1 Tbs. pepperoncini juice (I used juice from Bread and Butter Pickled Jalapenos

Zest of 1 lemon

1 Tbs. brown sugar

2 Tbs. hot sauce (I used SriRacha)

1 Tbs. whole grain mustard

1 Tbs. lemon juice

Put all of the ingredients in a food processor and pulse until finely chopped and well mixed, scraping down the sides as needed.  Check seasoning.  Can eat immediately but better if given at least a few hours to meld in the refrigerator.