Ham Mousse - cooking recipe

Ingredients

1 lb baked ham, from the deli or 1 lb left over baked ham
3 tablespoons mayonnaise
1 tablespoon softened butter
1 teaspoon Dijon mustard
2 tablespoons dry port wine (I always omit the port wine) (optional)
1/2 teaspoon cayenne pepper, more to taste
fresh ground pepper

Preparation

Cut the ham in chunks, removing any rind or fat.
Put into the food processor, and pulse until it's the texture of hamburger.
Stir in everything else, and if possible, chill for at least a couple of hours before serving.
Bring back to room temperature again before serving so that the butter isn't hardened.