Kentucky Country Ham Mousse Food

HAM MOUSSE

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.

HAM MOUSSE

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.

KENTUCKY COUNTRY HAM MOUSSE

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.