Ham Salad

1 lb cooked ham or ham steak, cut into one-inch pieces (about 3 C)
2 green onions, roughly chopped
1 celery stalk, roughly chopped
1 hard-boiled egg, roughly chopped
1/3 C roughly chopped dill pickles (about 2 oz) plus 1 T liquid from pickle jar
1/3 C mayonnaise
2 T Dijon mustard
1/2 tsp black pepper
dash of hot sauce (optional)
salt, to taste
crackers, lettuce, or bread, for serving

Pulse the ham, green onions, celery, egg, and pickles in a food processor until just finely chopped but not puréed. In a large bowl, whisk together the mayonnaise, mustard, pepper, pickle jar brine, and hot sauce, if using. Fold in the ham mixture. Season to taste with salt. Serve on crackers, lettuce, or bread. Tip: Ham salad will keep for up to four days in an airtight container in the refrigerator.