Cook celery and onion in margarine till tender but not brown.
Add crumbs, milk, dry mustard, and curry.
Cook and stir 1 minute.
Remove the mixture from heat; blend in egg.
Stir in ham.
Shape the mixture into 6 patties.
Brown the patties in hot oil about 3 minutes on each side.
Combine jelly and 1 tablespoon water; heat till jelly is melted.
Serve the glaze over the patties.