Smoked Ham on Endive Spears

We found a delicious way to utilize the remainder

of the smoked Christmas ham. Roll up these ham

balls and perch them on fresh, crunchy endive leaves

for a handsome presentation and a great taste.

8 ounces of ham, shredded and minced

2 tablespoons of butter

1 teaspoon of cider vinegar

1 teaspoon of ground mustard

1 tablespoon of capers

2 tablepoons of parsley, minced

Freshly ground black pepper

Endive leaves, chilled

Melt the butter with the ham and additional ingredients.

Stir well and place the mixture in the refrigerator for an

hour. When chilled, roll into small balls and place on

the endive leaves.

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