This recipe
is from my 1981 Fannie Farmer Cookbook.
It’s simple and delicious and a perfect way to use the not-so-pretty
ends of your holiday ham. I shaped
mine into more, thinner patties, so they cook quickly…I froze the extra patties
to cook another day. A real nice thing about this recipe is that you can freeze your uncooked patties, and cook them from frozen, about 3 minutes on each side if you make 8 patties from this recipe.
I had a large slice of somewhat holey homemade bread I used for the crumbs; I whirled pieces of the bread in my mini-processor, then added the egg, cream and mustard, and poured it over the ham in the mixing bowl and combined lightly. I pattied them in my hamburger press. I have also made this with ham loaf mixture from the meat counter at our Fareway store, which is a combination of ham and ground fresh pork.
I had a large slice of somewhat holey homemade bread I used for the crumbs; I whirled pieces of the bread in my mini-processor, then added the egg, cream and mustard, and poured it over the ham in the mixing bowl and combined lightly. I pattied them in my hamburger press. I have also made this with ham loaf mixture from the meat counter at our Fareway store, which is a combination of ham and ground fresh pork.
Our plate
looks like Iowa – with mashed potatoes and creamed corn. We
enjoyed it with a cucumber salad and fruit for dessert.
Ham Patties
2
Cups Ham -- ground, cooked
1
Large Egg -- slightly beaten
1/2
Cup Bread Crumbs -- freshly made
1
Tablespoon Dry Mustard
3
Tablespoons Heavy Cream
2
Tablespoons Bacon Fat -- or lard
or shortening
Mix the ham,
egg, crumbs, mustard and cream until combined.
Shape the mixture into four to eight equal patties. Melt the bacon fat or shortening in a large
skillet and sauté the patties until well browned on each side.
The cookbook
recommends serving with chilled cucumbers in sugar and vinegar dressing.
Sue, you must've been looking over my shoulder while I was digging around in the freezer yesterday and wondering why in the world I bought such a big ham last Christmas and what I would do to use up the last of what I packed away. We just don't eat ham very well, and it's just the two of us. Hugs to you and Myrna!
ReplyDeleteThanks Ilene...hope you like them; we sure do.
DeleteI have never heard of ham patties! I will so try this, can't wait, it looks delish!
ReplyDeleteI made this recipe today and enjoyed it. Thanks for the nice new recipe..... Julie
ReplyDeleteThanks...it's hard to go wrong with the Fannie Farmer cookbooks...this is my go-to recipe for left-over ham. Glad to know you liked it too.
DeleteLovely recipe.I cook for a relative with dysphagia from a broken neck operation. His gullet is half the size it should be, leading to choking and gagging. I grind everything very fine and serve with plenty of white sauce to help it slide down.
ReplyDeleteI just wanted to add that I did make some tweaks. I didn't use bread crumbs but 1/2 cup flour to 1 2/3 cups ground ham. Bread crumbs are just glorified flour.
ReplyDeleteNo egg -too expensive. I did add fried and ground peppers, about 1/2 cup total.
You need to have an eye for what is the right consistency.
I heated bacon fat very hot and that is important. You want a crisp coating fast.
Where are you buying your eggs??
ReplyDeleteWe were getting ours from my brother-in-law until they moved...now we buy locally, not as good.
ReplyDeleteHonestly. I made these and they seem rather powdery mealy consistency flavor so-so. Will try letting mixture refrigerate overnight maybe crumbs will soak up better. I may add some fresh ground pepper
ReplyDeleteThese ham patties were so good, saving this recipe for sure!
ReplyDeleteTry freezing any extras, you can fry them from frozen without thawing if you don't make them too thick.
Delete