I remembered to add the brown sugar this time, and added a tablespoon of cocoa powder for a little extra color.  I juiced the ham salad, as well, adding a half dozen pickled eggs.  Whenever I empty a jar of pickled somethings I use the remaining brine to pickle a few hard boiled eggs.  These were in pepperoncini brine.  Dill pickle brine works very well.
Just a side note on hard boiled eggs: I’ve been steaming them for 12 minutes in a stovetop steamer, cooling them in ice water, and peeling them as soon as they cool. No trouble peeling them. I do the peeling under a thin stream of running water. That helps a lot.