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This recipe for Polish ham pudding or budyn z szynki makes good use of leftover ham. Serve it with mustard sauce or horseradish sauce.

The dish can be prepared ahead, refrigerated and baked before serving, or baked and reheated for a future meal with no loss in flavor. A nice variation is to add drained whole-kernel corn or cream-style corn. Here's a larger photo of ham pudding.

Makes 4 to 5 servings of Polish Ham Pudding or Budyn z Szynki

See Also

Polish Ham Baked in Rye Crust Recipe

Polish Ham and Fruit Salad Recipe

Hungarian Ham Torte Recipe

Ingredients

• 2 large russet potatoes, peeled, boiled and freshly mashed (no seasonings)
• 1 pound (about 3 cups) ground ham
• 2 tablespoons butter
• 1 small finely chopped onion
• 4 large eggs, separated
• 3/4 teaspoon salt (more or less depending on saltiness of ham)
• 1/2 teaspoon pepper
• Fine dry bread crumbs

• Prep Time: 30 minutes
• Cook Time: 60 minutes

• Total Time: 90 minutes

Preparation

1. In a large bowl, mix together warm mashed potatoes and ground ham. Set aside.
   
   
2. Heat oven to 350 degrees. In a small skillet, saute onion in butter until translucent. Cool slightly. Transfer to a small bowl and beat with an electric mixer egg yolks until thick and creamy. Add to ham mixture with salt and pepper and combine thoroughly.
   
   
3. With clean, dry beaters, whip the egg whites until stiff but not dry. Stir half into the ham mixture to lighten it. Then carefully fold in the rest of the egg whites, trying not to deflate them.
   
   

1. Grease a 1 1/2-quart lidded casserole with ham fat, bacon grease or butter and lightly coat with bread crumbs. Pour ham mixture into the prepared dish and cover. Place on a sheet pan and bake 45 minutes (longer if you've added cream-style corn). If you like a browned top, remove the lid and broil for about 5 minutes.
   
   
2. Note: A nice variation is to add 1 small can cream-style corn or 1 small can drained whole-kernel corn.