Chopped Ham and Pickle [CH4P]

u'Ingredients<br>- 1 lb ham loaf-style lunchmeat (or thick-sliced deli ham)<br>- \xbd cup finely chopped dill pickles<br>- 3 tbsp pickle juice<br>- \xbc cup mayonnaise<br>- 2 tbsp yellow mustard<br>- 2 tbsp very finely minced onion<br>- lotsa black pepper<br>- small pinch sugar<br><br><br>Instructions<br>1. Chop the ham very fine.<br> Traditionally this was run through a hand-crank meat grinder to get that spreadable texture. A food processor pulsed briefly works too \u2014 but don\u2019t pur\xe9e it smooth.<br>2. Add chopped pickles and onion.<br>3. Stir in mayo, mustard, and a splash of pickle juice.<br> You\u2019re aiming for a moist, spreadable consistency \u2014 not too wet.<br>4. Season lightly. Taste before adding salt (ham is already salty).<br>5. Add a pinch of sugar if you want that slightly sweet \u201cgrandma deli\u201d flavor.<br>6. Chill for at least 1 hour to let the flavors blend.<br><br><br><br>How It Was Usually Served<br>A. Thickly spread on soft white sandwich bread<br>B. Sometimes on buttered bread (very common mid-century)<br>C. With lettuce but rarely tomato<br><br>Cut into triangles or wrapped in wax paper'