Deviled Ham Eggs

steps

1. Make the ham: In a bowl, combine shallots and lemon juice and season with salt. Let sit until shallots are softened. While shallots are macerating, toast the black peppercorns, pink peppercorns, and fennel seeds in a dry skillet until fragrant. Grind spices until fine. Set aside.
2. In a food processor, pulse ham until it looks shredded, but not pureed. Transfer ham to a stand mixer fitted with a paddle attachment. Place mixer on low to medium speed.
3. While mixer is running, slowly add the lard to the ham and mix until it reaches a paste-like consistency. Add macerated shallots, ground spices, cayenne, and ground yellow mustard and mix until incorporated. Refrigerate until ready to use.
4. Assemble the eggs: Cut boiled eggs in half and carefully remove the yolks. Push yolks through a sieve to achieve a fluffy texture. In a bowl, mix yolks with 1 teaspoon sweet paprika, lemon juice, mayonnaise, and salt to taste.
5. Fold the deviled ham into the deviled yolk mixture. Taste the mixture; if you like it spicy, add another pinch of cayenne pepper.
6. Pipe deviled ham-yolk mixture back into the hard-boiled egg whites and dust with sweet paprika.