Ham Mousse Recipes

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HAM MOUSSE



Ham Mousse image

This is a light and delicate mousse. This was served at my daughters wedding and there was none left! A nice addition for a brunch or shower luncheon.

Provided by Toodles

Categories     Brunch

Time 30m

Yield 15-20 serving(s)

Number Of Ingredients 8

1 (1/4 ounce) envelope unflavored gelatin
3/4 cup cold water
1 cup mayonnaise
2 cups cooked ham, finely diced
1/2 cup celery, finely chopped
1/4 cup green pepper, finely chopped
1 teaspoon onion, grated
1/2 cup whipping cream, whipped

Steps:

  • Combine gelatin and water in a saucepan.
  • Cook over low heat until gelatine dissolves.
  • Remove from heat.
  • Add mayonnaise beating well.
  • Chill until consistency of unbeaten egg white; don't let it chill to long.
  • Stir in next four ingredients (ham, celery, green pepper and onion).
  • Fold in whipped cream.
  • Pour into lightly oiled 4 cup mold or shape into 2 logs.
  • Chill until firm.
  • Serve with gourmet crackers or baguette.

Nutrition Facts : Calories 140.2, Fat 11.3, SaturatedFat 3.8, Cholesterol 31.9, Sodium 129.1, Carbohydrate 4.2, Fiber 0.1, Sugar 1.1, Protein 5.6

HAM MOUSSE



Ham Mousse image

This is a great way to use leftover ham. It can be served on a sandwich, on a bed of lettuce, on a cracker as an hors d'oeuvre, or with melon, figs, or peaches as a first course. From the book Relax! It's Only Dinner by Cheryl Merser. Easy and tasty.

Provided by AngelicFantasia

Categories     Ham

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb baked ham, from the deli or 1 lb left over baked ham
3 tablespoons mayonnaise
1 tablespoon softened butter
1 teaspoon Dijon mustard
2 tablespoons dry port wine (I always omit the port wine) (optional)
1/2 teaspoon cayenne pepper, more to taste
fresh ground pepper

Steps:

  • Cut the ham in chunks, removing any rind or fat.
  • Put into the food processor, and pulse until it's the texture of hamburger.
  • Stir in everything else, and if possible, chill for at least a couple of hours before serving.
  • Bring back to room temperature again before serving so that the butter isn't hardened.

Nutrition Facts : Calories 236.7, Fat 13.1, SaturatedFat 4.5, Cholesterol 69.5, Sodium 1832, Carbohydrate 2.9, Fiber 0.1, Sugar 0.8, Protein 25.5

MUSTARD MOUSSE FOR HAM



Mustard Mousse for Ham image

This is a Thanksgiving tradition. We always have a ham and serve this with it. I was dubious at first, but have loved it ever since I tasted it!

Provided by wilco

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 8h20m

Yield 50

Number Of Ingredients 9

1 (.25 ounce) envelope unflavored gelatin
2 tablespoons cold water
¾ cup white sugar
¼ cup mustard powder
½ teaspoon salt
⅔ cup apple cider vinegar
⅓ cup water
4 eggs
1 cup whipping cream

Steps:

  • Dissolve the gelatin in 2 tablespoons cold water; place in a blender with the sugar, mustard, salt, vinegar, and 1/3 cup water. Blend until smooth. Add the eggs and blend again until smooth.
  • Place a mixing bowl over a pot of boiling water. Pour the mustard mixture into the bowl. Cook and stir until the thick like a custard. Remove from heat and allow to cool completely.
  • Beat the whipping cream in a separate bowl with an electric mixer until soft peaks form. Fold the whipped cream into the mustard mixture. Lightly grease a 1 quart ring mold; pour mixture into the mold. Chill in refrigerator overnight. Serve with ham.

Nutrition Facts : Calories 38.2 calories, Carbohydrate 3.3 g, Cholesterol 21.4 mg, Fat 2.4 g, Protein 0.9 g, SaturatedFat 1.2 g, Sodium 31.7 mg, Sugar 3 g

HAM MOUSSE IN SHERRY ASPIC



Ham Mousse in Sherry Aspic image

Categories     Milk/Cream     Egg     Ham     Sherry     Chill     Gourmet

Yield Serves 8

Number Of Ingredients 19

For the aspic
2 cups chicken broth
1 onion, sliced
1 large egg white, reserving the shell, crushed
1 envelope (1tablespoon) unflavored gelatin
1/4 cup medium-dry Sherry
hard-boiled egg white, cut into small decorative shapes for garnish if desired
black truffles (available at specialty foods shops), cut into small decorative shapes for garnish if desired
For the mousse
2 envelopes (2 tablespoons) unflavored gelatin
1/4 cup medium-dry Sherry
3 tablespoons finely chopped scallion
1 tablespoon unsalted butter
2 cups chicken broth
2 tablespoons tomato paste, or to taste
3 cups ground cooked ham (about 1 3/4 pounds cooked ham)
1/8 teaspoon freshly grated nutmeg, or to taste
1 cup heavy cream
fresh parsley sprigs for garnish if desired

Steps:

  • Make the aspic:
  • In a large saucepan combine the broth, the onion, the egg white, and the crushed shell and simmer the mixture for 10 minutes. Let the mixture stand for 20 minutes and strain it through a sieve lined with a double thickness of rinsed and squeezed cheesecloth into a bowl. In small heatproof bowl let the gelatin soften in the Sherry for 5 minutes, heat the mixture over a pan of simmering water, stirring, until the gelatin is dissolved, and add it to the broth mixture. Let the aspic cool, but do not let it set. Rinse a 2-quart mold with cold water, cover the bottom with a thin layer of the cooled but still liquid aspic, and chill the aspic for 3 hours, or until it is firm. Pour the remaining aspic into a shallow baking pan and chill it.
  • If desired garnish the edges of the bottom of the mold with the egg white and the truffles, attaching the shapes with some of the liquid aspic.
  • Make the mousse:
  • In a small heatproof bowl let the gelatin soften in the Sherry for 5 minutes and heat the mixture over a pan of simmering water, stirring, until the gelatin is dissolved. In a saucepan cook the scallion in the butter over moderate heat, stirring, until it is softened, but do not let it brown, stir in the broth, the tomato paste, and the gelatin mixture, and simmer the mixture, stirring, for 1 minute. Remove the pan from the heat and stir in the ham. Season the mixture with the nutmeg and salt and pepper and let it cool. In a small bowl beat the cream until it just forms stiff peaks and fold it into the ham mixture. Chill the mousse, set over a bowl of ice and cold water, stirring occasionally, for 10 hours, or until it is slightly set.
  • Pour the mousse into the mold, spreading it evenly, and chill it, covered, for 3 hours, or until it is set. Unmold the mousse onto a chilled platter and garnish the platter with the remaining chilled aspic, chopped, and the parsley.

KENTUCKY COUNTRY HAM MOUSSE



Kentucky Country Ham Mousse image

Make and share this Kentucky Country Ham Mousse recipe from Food.com.

Provided by ratherbeswimmin

Categories     Ham

Time 7h

Yield 12 serving(s)

Number Of Ingredients 13

4 tablespoons butter
1/4 cup all-purpose flour
1 cup milk, heated
1 tablespoon Dijon mustard
1/4 teaspoon ground sage
cayenne pepper, to taste
1/4 cup madeira wine
2 large egg yolks
1/2 cup heavy cream
2 tablespoons unflavored gelatin powder
1/2 cup chicken broth
1 lb cured country ham, trimmed of fat and cut into chunks
parsley sprigs or rosemary sprig

Steps:

  • In a heavy saucepan, melt the butter over medium heat, add the flour and whisk the roux for 1 minute.
  • Gradually add the milk, decrease heat to low, and whisk the mixture until very thick.
  • Add the mustard, sage, cayenne, and Madeira and stir until very well blended.
  • In a small bowl, combine the egg yolks and heavy cream, whisk until well blended; stir in a little of the hot sauce.
  • Add the yolk mixture to the hot sauce and continue cooking over low heat, whisking until thickened.
  • In another small bowl, soften the gelatin in the chicken broth for 5 minutes, then stir it into the hot sauce.
  • Place the ham into a meat grinder or food processor, grind finely, and stir into the sauce.
  • Scrape the mixture into a 1-quart mold, cover with plastic wrap, and chill for at least 6 hours.
  • Unmold the mousse on a large serving dish, garnish the edges with watercress, and serve with rectangles of toast or crackers.

Nutrition Facts : Calories 203.4, Fat 16.1, SaturatedFat 8, Cholesterol 78.6, Sodium 583, Carbohydrate 3.6, Fiber 0.1, Sugar 0.1, Protein 9.9

HAM MOUSSE WITH HOLLANDAISE



Ham Mousse with Hollandaise image

Despite what you may think from looking at the ingredient list, this mousse is not overly rich-the consistency is actually quite delicate. Pair the mousse with a green salad, and you've got a terrific brunch or light supper. Active time: 40 min Start to finish: 2 1/2 hr

Yield Makes 8 (first course) servings

Number Of Ingredients 11

2 large eggs, separated
9 ounces cooked ham, trimmed and finely ground in a food processor (2 cups)
Pinch of freshly grated nutmeg
Pinch of white pepper
Pinch of cayenne
1/2 teaspoon salt
1 cup chilled heavy cream
2 tablespoons medium-dry Sherry
Garnish: watercress sprigs
Accompaniment: Hollandaise
an 8- by 4- by 2 1/2-inch (1-quart) metal loaf pan

Steps:

  • Preheat oven to 300°F.
  • Whisk yolks in a bowl, then whisk in ham, nutmeg, white pepper, cayenne, and salt.
  • Beat together cream and Sherry in another bowl with an electric mixer until cream holds soft peaks, then fold into ham gently but thoroughly.
  • Beat egg whites with a pinch of salt in another bowl with cleaned beaters until frothy, then fold into ham gently but thoroughly.
  • Spread mousse in well-buttered loaf pan and bake, uncovered, in a hot water bath in middle of oven until a toothpick inserted in center comes out clean and mousse is firm to the touch, about 1 1/2 hours.
  • Transfer loaf pan to a rack and cool mousse 40 minutes. Run dull side of a thin knife or a small spatula around edges and invert mousse onto a plate.

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