Chilled Country Ham Mousse

Although this is not technically a real mousse, that’s what the wife of a country ham producer in Clinton, Kentucky, called the glistening crock resting in her refrigerator. “There’s not much to do with the hard ends and fatty pieces of a ham except grind them up and use them in some type of spread,” she informed us as we took a knife to the concoction. “And this mousse holds up any day to a good sippin’ bourbon on the rocks.” Right she was, and while I’m sure she would have frowned upon my