My mother is a member of a club that meets during the months of July and August on Martha's Vineyard, where we have summered for more than thirty-five years. One season the members compiled a souvenir cookbook, and my mother contributed her recipe for a deviled ham spread that she makes from leftover ham. Like deviled eggs, it's devilishly simple and satanically good. It can be spread on pieces of celery or toast points. Those who do not want to use ham can substitute smoked chicken or smoked turkey.

　　Can be prepared in 45 minutes or less.

Ingredients

　　1 1/2 cups minced cooked ham (about 6 ounces)

　　1/4 small habanero chili, or to taste, seeded and minced (wear rubber gloves)

　　Worcestershire sauce to taste

　　2 to 3 tablespoons mayonnaise

　　Accompaniment: celery boats and/or toast points

Step 1

Step 2