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Little Ham Kabobs

Chef.at.Home's picture
Ingredients
  Ground ham 1 1⁄2 Cup (24 tbs)
  Eggs 2
  Fine soda cracker crumbs 1⁄2 Cup (8 tbs)
  Milk 1⁄4 Cup (4 tbs)
  Prepared horseradish 2 Tablespoon
  Grated onion 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Radishes 16 Medium
  Sweet pickles 8 Medium
Directions

1. Line a 7x8x2-inch loaf pan with foil, leaving a 1-inch overhang all around.
2. Combine ham, eggs, crumbs, milk, horseradish-mustard, onion and salt in a medium-size bowl; mix lightly until well blended. Spoon into prepared pan; spread top even.
3. Bake in moderate oven (360°) 1 hour, or until firm and lightly browned on top. Loosen loaf around sides with a knife, then pull up on foil and lift from pan; place on a plate. Chill several hours, or until completely cold.
4. Trim radishes; slice each into 8 thin slices. Slice each sweet pickle into 16 thin slices.
5. When ready to finish kabobs, peel foil from ham loaf; cut loaf into 8 slices, then each slice into 8 cubes. For each kabob, stack a radish and pickle slice, ham cube, pickle and radish slice; hold in place with wooden pick.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Snack
Method: 
Baked
Ingredient: 
Ham

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