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Ham Salad Mold
 
 

3 cups ground or finely chopped cooked ham ¾ cup chopped celery  ¼ cup chopped green pepper  ¼ cup sliced ripe olives  ½ teaspoon salt 2 tablespoons gelatin ½ cup cold water 1 cup pineapple juice, heated 1 teaspoon mustard 1 teaspoon horseradish Juice of 1 lemon 1 cup evaporated milk, chilled Mix together ham, celery, green pepper, olives and salt. Soak gelatin in cold water. Combine with heated pineapple juice. Add mustard, horseradish, and lemon juice. Stir until well blended. Whip chilled milk until peaks form. (Evaporated milk, bowl and beater should all be well chilled.) Add gelatin mixture slowly with continuous whipping. Combine with ham mixture.  Pour into greased loaf pan and chill until firm. Unmold and slice.

 
 
 

©1999 Leigh Ann Smyth. Duplication is prohibited.