A french-inspired recipe that makes a great appetizer serving any day of the week.
INGREDIENTS
1 1/2 pounds ground fully cooked ham
1/3 cup fine corn flake or bread crumbs
1/4 cup orange marmalade
1 egg, beaten
2 tablespoons finely chopped onion
1 tablespoon finely chopped preserved ginger
1 tablespoon preserved ginger syrup
1 teaspoon soy sauce
Cooking oil
DIRECTIONS
In a large bowl, mix the first 8 ingredients thoroughly. Shape into inch-sized balls and chill until cooking.
Pour oil into a metal fondue pot, filling it halfway. Heat over a stove to 350 degrees F. Transfer the fondue pot onto a stand with direct high heat to keep the heat setting.
Prepare heavy bamboo skewers and instruct the guest to spear a ham ball and hold it into the fondue pot until browned or for about 90 seconds.
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