Zippy Ham Salad Cucumber Snackers (Rachael Ray) - cooking recipe

Ingredients

1/4 lb cooked deli ham, sliced 1/4 inch thick and finely diced
1 celery rib, finely chopped
2 tablespoons pimento-stuffed green olives, drained and finely chopped
2 tablespoons flat leaf parsley, chopped
2 tablespoons mayonnaise (just enough to bind the salad)
1 tablespoon prepared yellow mustard
1 large dill pickle, finely chopped
1/4 small red onion, finely chopped
1 English cucumber (seedless)
salt
fresh ground pepper

Preparation

In a bowl combine the ham, celery, olives, parsely, mayonnaise, mustard, pickle, red onion, and salt and pepper to taste. Reserve.
Cut the cucumber into 1 1/2 inch-thick disks. With a melon baller scoop out a little bit of the centre of each cucumber disk to create a cup.
Fill each cup with a heaping tablespoon of the ham salad.
Serve cold.