Finally got around to this project I've been planning for awhile. Back around Easter I grabbed some Kroger spiral sliced hams for $0.99 / lbs. I smoked them in the Lang with cherry , cut off the bone and vacuum packed for the freezer. I'm not big on those slices for sandwiches but love ham salad. Broke out my KitchenAid grinder attachment finally after a couple years.Made short work of 8 lbs partially thawed slices. I have new in box larger grinder in the toy cupboard I'll use next time as it will feed even faster.To make this my own unique salad I ground a quart of my own sugar free bread and butter mustard pickles into relish.Diced up a huge locally grown candy onion. These are so sweet you can eat big bites. Amazing onions!Finishing up was roughly 1 1/2 jars mayo, all the relish plus 1/2 cup of my pickle brine, 1 bunch of celery fairly finely chopped and 2 or so lbs of shredded cheddar. Garnished with a little more cheese and chives which is also how I garnish my to go containers. This stuff is silly good! Yield is about 12 lbs. I have a local core group who often buy from me so sold 5 lbs. Several pounds will be gifted to friends and family and yours truly will murder th rest lol. Had some for lunch on zero carb street taco wraps with some nice Cabot seriously sharp white cheddar.. After that quick lunch break back at it. Peck of green beans I grabbed for $6 at the local Mennonite market.Stemmed and into the 17" Lodge along with create some Minors chicken stock.Covered this with foil to cook down while whipping up a pound of bacon and again some of that awesome candy onion.Once the beans settled down into the pan mixed the two together. I cook this down adding broth repeatedly for a couple hours or so with nice dark color to the beans. Spice wise very simple with salt, peppers and some good old MSG.All done and cooling off. I sold a few containers of these too as I have several who have asked me to call everytime I make these. Just helps pay for my cooking hobbies and lower my own food cost :) Thanks for looking!! I'm off to stem, halve and vacuum pack a bushel of red habanero now.