Pickle Stuffers

Ingredients:
1 very large, whole dill pickles
1/2 cup cream cheese
1/4 cup finely diced ham.  (You can use lunchmeat)
1 tablespoon mustard

Directions:
Hollow out the pickles by cutting off both ends and carefully using a spoon or butter knife to scoop the seeds out.

Combine the cream cheese, ham pieces and the mustard.  Stuff the mixture into the hollow pickles.  Refrigerate overnight.  Cut into 1/2 inch slices before serving.