1 enveloped unflavored gelatin
1 beaten egg
1 1/2 teaspoons instant chicken bouillon granules
1/4 cup mayonnaise
1 tablespoon chopped green onion
2 teaspoons Dijon-style mustard
1 1/2 cups ground fully cooked ham
1/2 cup whipping cream
Soften gelatin in 1/2 cup cold water; set aside. Combine beaten egg, bouillon granules, and 2/3 cup water. Cook and stir over low heat about 7 minutes or till slightly thickened. Add softened gelatin; stir till dissolved. Beat in mayonnaise, green onion, and mustard. Stir in ground ham. Chill till partially set. Whip cream to soft peaks; fold into ham mixture. Turn mixture into 5 or 6 individual molds. Chill till set. Unmold; serve on lettuce-lined plates, if desired. Makes 5 or 6 servings.
Whipped cream and ham? Oh boy.