From Matt McClure of the The Hive, 21c Museum Hotel in Bentonville, Arkansas
For the deviled ham:
1 large shallot, cut brunoise
Juice of 1 lemon
Salt to taste
½ teaspoon black peppercorns
½ teaspoon pink peppercorns
½ teaspoon fennel seeds
1 cup smoked ham, large dice
½ cup melted lard
Pinch of cayenne pepper
½ tablespoon ground yellow mustard
For the eggs:
6 hard-boiled eggs
1 teaspoon sweet paprika, plus more for dusting
Juice for 1 lemon
3 teaspoons mayonnaise (McClure uses Hellmann's)
1 batch deviled ham
Pinch of cayenne pepper (optional)
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.
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.
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.
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.
Fold the deviled ham into the deviled yolk mixture. Taste the mixture; if you like it spicy, add another pinch of cayenne pepper.
Pipe deviled ham-yolk mixture back into the hard-boiled egg whites and dust with sweet paprika.