Boil eggs and cool under cold water until completely chilled. Slice in half and separate cooked yolks and egg white halves.

Dice and cube your ham into confetti shape. You want them to be small, and not chunky. It will eat better.

In a small pan on medium heat, add your ham. You want to heat the ham to help release the sugars and give a small caramelization.

Add ham, may, both mustards, and pickle juice to the cooked egg yolks with a fork. Mash the yolks and mix everything together well. You may want to add a little bit more mayo to create the consistency that you like the most. I don't like mine too loose. Add salt & pepper to your own liking.

Once mixed well, add your yolk mixture in a pastry bag (you can use a zip lock bag and cut the tip off), and fill each egg white half.

Then add a little bit of cranberry to the top of each deviled egg. Allow to chill for about 10-15 minutes in the fridge, and you're all set to dive in!