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Ham Mousse

Yield 10 slices or 14 appetizer servings


  • 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

How to Make It

  1. Dissolve gelatin in boiling water; set aside.

  2. 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.

Oxmoor House Homestyle Recipes