1 cup uncooked white cornmeal
1 cup water
1/4 cup shortening
1/8 teaspoon salt to taste
3 tablespoons beef broth
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
3 tablespoons Worcestershire sauce
1 cup diced cooked ham
salt and pepper to taste
1 teaspoon paprika
Preheat oven to 500 degrees F (200 degrees C).
In a large skillet, cook cornmeal in 1 cup water until slightly mushy. Stir in shortening and salt. Cook over medium heat until bubbles pop and mixture is thickened. Sprinkle broth over the cornmeal mixture.
Beat shortening and celery mixture in large bowl with electric mixer or whisk until light and fluffy. Stir in carrots, bell pepper, celery, ham and salt and pepper. Mix together.
Shape the mixture into 1 inch balls and place on ungreased baking sheet. Bake at 500 degrees F (200 degrees C) for 10 to 12 minutes, or until about the size of a large cheese cake. Remove from oven and let cool.