CHUTNEY HAM SPREAD

1/2 pound honey-style baked ham
3 tablespoons mango chutney
2 tablespoons unsalted butter, softened
1 tablespoon Cognac, optional
1 1/2 teaspoons dry mustard
1/8 teaspoon hot pepper sauce
TO SERVE:
rye or whole-grain bread slices or mini corn muffins

Trim any excess fat from ham and cut meat into 1-inch dice. Place ham in food processor; pulse until chopped.

Add chutney, butter, Cognac if using, mustard and hot sauce. Pulse briefly to mix.

Serve slightly chilled or at room temperature with rye or whole-grain bread slices or mini corn muffins.

Makes 1 1/2 cups
Source: 50 Best Salsas and Dips by Jane Kirby