Ham Mousse

Ingredients
  • 2 tablespoons gelatine (2 Knox gelatine packets)
  • 1/2 cup cold water
  • 1 can cream of mushroom
  • 1/4 cup ketchup
  •  1/4 teaspoon Worcestershire sauce
  • 1 teaspoon yellow mustard
  • 1/4 cup red onion minced
  • 3/4 cup celery minced
  • 1/4 cup bell pepper or poblano minced
  • 4 cups cooked ham, minced (approx. 460g to 500 g.)
  • 3/4 cup mayonnaise
  • Salt and pepper to taste
Prep time: 30 minutes + 2 hours refrigerated

Yield: 6 cups.

Cook time: 5 minutes
Can be frozen
Tips and thoughts
  • As part of my great-grandmother’s cookbook project, this one if note worthy, so I am publishing it in English too. It actually was not in her original cookbook, but I am told it comes from her. My grandmother would make it all the time. Today, I share it with you. 
  • The original recipe calls for 1/2 teaspoon of onion juice, An unusual choice of ingredient. I substituted it with red onion. It adds texture contract and a lovely flavour.
  • My mother does not add salt to this, as ham and cream of mushroom tends to be pretty salty. I used the cream of mushroom with 40% reduced sodium, so I did add a pinch of salt. 
  • This is a large recipe, making over 6 cups of mousse. I recommend to put it in small containers and freeze them.
  • This is a great recipe when you have leftover ham. 
  • Tip: you can ask your butcher to mince the ham for you.
Steps
  1. Mince all your vegetables: onion, celery and pepper and set aside.
  2. In a food processor, ground your cooked ham, and set aside.
  3. In a small bowl, place gelatine and cold water and leave for 5 minutes.
  4.  In a small saucepan, heat up cream of mushroom until it boils.
  5. Add gelatine to cream of mushroom and combine until gelatine is dissolved.
  6. Remove from heat and let cool.
  7. In a large bowl, combine all ingredients, including cream of mushroom.
  8. Pour into containers of choice. 
  9. Refrigerate 2 to 3 hours until set or freeze for later.