• Gather your ingredients so that you have everything close at hand on the counter or table. Line a baking sheet with waxed paper.

Prepare the Ingredients

• To prepare the cooked ham, add 2 1/2 cups cooked ham, shredded or diced, to the bowl of a food processor. Pulse until finely chopped. Place ham in a large mixing bowl.
• Using a chef's knife and cutting board, dice 3 tablespoons celery.

Make the Ham Salad

• Add to the ground ham, 1/2 cup mayonnaise, diced celery, 2 tablespoons chopped pimento, and if desired, 1 1/2 tablespoon favorite chutney or sweet relish.
• Next, add in 1 tablespoon dried minced onion, 1 tablespoon Dijon mustard, 2 teaspoons lemon juice, 1 teaspoon smoked paprika, and 1/2 teaspoon freshly ground black pepper. Stir until all is combined and well mixed.
• Place the ham salad in covered container and allow to refrigerate for at least 2 hours to allow all the flavors to meld.

Assemble the Tea Sandwiches

• To make the tea sandwiches, butter the inside of 20 slices thinly sliced wheat or rye bread with about 1/3 cup butter. Lay bread on the prepared baking sheet with buttered sides up. Spread ham salad on one buttered side and top with a second piece of bread.
• Using a sharp knife or a bench knife, remove crusts. (Place crusts in a freezer bag for later use for croutons or dressing.) Slice sandwiches in halves or thirds, depending on the number of people or how many varieties of sandwiches you will be serving. You might also choose to cut the sandwiches in shapes such as bears, hearts, or circles.
• Cover sandwiches with another sheet of waxed paper and refrigerate until ready to serve, up to an hour prior to serving.

Garnish and Serve

• Garnish the finger sandwiches with fresh parsley or mint, or poke toothpicks in baby dill pickles or green olives to adorn the sandwiches. Arrange on a pretty serving tray or tiered serving dish.
• This recipe will make 20-30 tea sandwiches and will serve 10-15 people.