Put the ham in a food processor and pulse until finely chopped. Transfer the ham to a medium bowl. Stir in the mayonnaise, parsley, jalapeño, mustard and paprika and season the deviled ham salad with hot sauce and salt.
Lay half of the bread slices on a work surface and spread them with the deviled ham. Top with the sprouts and close the sandwiches. If making larger sandwiches, quarter them before serving.
The deviled ham can be refrigerated overnight.
A juicy Italian rosato is full of fruity flavordelicious with the salty, smoky deviled ham.