Return to Content

Ham Mousse

Ham Mousse
0 votes, 0.00 avg. rating (0% score)

Yield: Serves 6

This recipe for Ham Mousse is fine enough for any luncheon or buffet party, and it uses up the last hits of a baked ham.


  • 1/2 pint heavy cream
  • 1 cup water
  • 1-1/2 packages gelatin
  • 2-3 cups ham leftovers-meat, jelly, and cloves


Whip the cream and set aside. Mix the water, gradually, with the gelatin. Mix half of it with half of the whipped cream and coat the inside of a nice mold with this. Put the mold in the refrigerator to chill. Now in a food grinder or a blender purée the ham leftovers. Mix with the remaining cream and gelatin. If a blender is used, the mixture will fluff up considerably. Add a drop of red food coloring if it seems desirable. Add to the mold in which the gelatin coating will now have set. Chill again to set the ham mousse. Serve with Cumberland sauce, baking powder biscuits, and a green salad.

Updated Thursday, August 16th, 2007

Bring New England Home Get a Free Trial Issue when you subscribe to Yankee Magazine

In this issue: 2015 Travel Guide to New England
  • Best Bargains: 35 Don't-Miss Summer Savers
  • Where to Go: 120 Best Fairs, Festivals & Events
  • Best Dining: 90 Local Foodie Destinations
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111