2 medium celery ribs, peeled and cut into 3/4-inch dice
1 1/2 teaspoons minced tarragon
1/8 to 1/4 teaspoon cayenne pepper
Salt and freshly ground black pepper
In a food processor, pulse the ham until finely chopped. Add the scallions and process to blend. In a medium bowl, mix the sour cream and mustard. Fold in the ham, celery, tarragon and cayenne. Season with salt and black pepper. Add a few dashes of hot sauce and set aside for at least 10 minutes before serving.