HAM SALAD FINGER SANDWICHES (from Living Tastefully)
I’ll probably serve this on crustless thin bread (like Pepperidge Farm’s), and then cut in half crosswise. Finger food always gets gobbled up way before a dip or spread does.
3 to 4 cups cubed ham (I used a small, fully-cooked, smoked ham)
1/4 cup dill pickle relish
Mayonaise (preferably Hellman’s)
Very thin sliced bread or crackers
Pulse the cubed ham in the bowl of a food processor until a coarse mince.
Remove the ham and place in a medium-size mixing bowl. Add the pickle relish and mayonnaise to moisten to a spreadable consistency. I used about 4 TBSP of mayo. Adjust amounts to your liking. Mix well.
Then simply spread on very thin bread (after the crust has been cut off); top with another slice of bread, and then cut into triangles.