1 pound of cooked ham 10 small cocktail dill pickles 10 cherry peppers
Sauce: 1/2 cup of mayonnaise 2 tablespoons of horseradish, to taste 1 teaspoon of Dijon mustard
Cut ham into about 20 cubes, cutting away rind as you go. Mix mayonnaise, horseradish, and mustard until smooth. Place in a small bowl. Arrange ham, pickles, and cherry peppers on platter. Provide toothpicks and serve. Serves 10.
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