Ham Mousse

Oxmoor House
10 slices or 14 appetizer servings


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2 envelopes unflavored gelatin
1/3 cup boiling water
1 cup mayonnaise
1 tablespoon chili sauce
1 teaspoon prepared mustard
1/8 teaspoon red pepper
1 cup whipping cream, whipped
2 cups ground, cooked ham
Fresh parsley sprigs


Dissolve gelatin in boiling water; set aside.

Combine mayonnaise, chili sauce, mustard, and pepper; mix well. Stir in gelatin. Fold in whipped cream and ham. Spoon into an oiled 4-cup mold; chill until firm. Unmold onto a serving platter. Garnish with parsley sprigs.

Created date

February 2010