An ugly name…I know! But that’s what it is. Ham ground fine, bound with Bechamel and Gelatin, and reconstructed into a loaf. Serve slices cold for lunch with a spoonful of mustard on the plate to spice it up (and some starch and/or a vegetable side). It goes very well with Creamed Spinach, for example. At a later date, I’m going to try making a version that can be served warm.
- Around 1/3 pound of ham to make 1 cup of finely ground Ham (I used Black Forest, but whatever you like should be fine).
- 1/4 cup of warm-to-hot Bechamel.
- 1 envelope of Knox Gelatin (= 1 Tablespoon)*
- Slice and dice it and use your food processor with the chopping/mixing blade to grind it until it looks like sawdust or breadcrumbs or sand.
- Blend the ground ham with the Bechamel. If you do this using the food processor, you’ll have less to clean up afterwards.
- Using a microwave-safe measuring cup, sprinkle the Gelatin over 1/4 cup of cold water. Let it stand for a minute
- Microwave on High (100%) for 30 – 40 seconds; stir once.
- Stir into the Ham-Bechamel mixture, blending it in completely. Again, if you do this in the food processor, you’ll have less to clean up afterwards.
- Pour into (ideally) a mini loaf pan, but any smallish container will do in a pinch. [See image below–a Rubbermaid 3.2 cup container].
* Click HERE for the Knox Gelatin page on what gelatin is and how to use it. I borrowed the language in the “Method” section from this site.