Ham Mousse




Approx. 200g of good cooked ham ( a hint from Zia Mirella – we Italians differentiate between cooked ham and cured ham which we call “Prosciuto Crudo”

A few capers – 4-5

2-3 small  gherkins in brine

A dash of freshly ground black pepper

A nob of butter.


Put all the ingredients into your mix-master .

(A hint from Zia Mirella – if the mixture is too dry add a drop of cream.)

Serve the ham mousse in a small bowl and place the bowl on a platter with crackers and French toast.

This will keep in the fridge covered with some Glad-Wrap. Kids love this as  toasted sandwiches.


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