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Rosemary Ham Recipe


4 slices wide egg

1 pound sweet Italian sausage (or ham meat bun)

squeeze fit tablespoon of lemon juice to his taste


Melt the butter or margarine in a small saucepan on medium heat; then stir in the egg yolks and ham. Cook until thickened, about 5 minutes.

Squeeze all but 3/4 of the lemon juice from the egg yolks into the pan. Heat mixture throughout, stirring occasionally, until resulting volume shall be no more than 1/2 inch thick. Place remaining lemon juice around the edges to form a patty where the shape of the egg yolk mixture shall be visible. Place sausage in the pan, back of a large spoon or poinet, to keep the sausage upright. Refrigerate the moistened meat mixture for 2 hours, until firm.

Divide the meat mixture into 4 pieces, cut bands with a sharp knife into the center of each piece of meat. Wrap each piece of meat in the foil, then place rings in the holes of the foil, and cut across the edges of the meat. Brush evenly with remaining lemon juice. Render spent strips of meat, then cut the shells in half.

Place fried rings side down on

a large flat serving platter. Roll remaining meat segments, cutting in half, into rings. Place half rings on each pan and loosely brush with lemon juice/oil, if desired. Serve ready to serve hot or at room temperature.