Name: Deviled Ham on Celery
Yield: Makes about 32 hors d'oeuvres
Ingredients: 10 celery ribs, strings discarded if desired; 1/2 pound thinly sliced (1/8-inch-thick) cooked smoked ham; 1/4 cup minced fresh flat-leaf parsley; 1/4 cup mayonnaise; 2 tablespoons Dijon mustard; 1/2 teaspoon Worcestershire sauce; 1/2 teaspoon Sherry vinegar or cider vinegar

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Deviled Ham on CeleryLisa Hubbard

We wanted to give this savory starter a modern look for the photograph, so we cut away the curved edges of the celery to make flat pieces. If you're short on time, it looks just as nice with the edges left on. You will have about 1/4 cup deviled ham left over — you can make a few more celery hors d'oeuvres or simply put it in the fridge to serve on crackers the next day.

Cooks' notes:

·Celery can be cut 6 hours ahead and chilled, wrapped tightly in plastic wrap.
·Deviled ham can be made 1 day ahead and chilled, covered.

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