Historical Ham Croquettes with Tomato Horseradish Sauce


  • 1 can condensed tomato soup
  • 1 cup ground or finely chopped, cooked ham
  • 1 cup fine dry bread crumbs
  • 1 tablespoon minced parsley
  • 1 tablespoon minced onion
  • 2 tablespoons shortening
  • 1 egg
  • 1 tablespoon water
  • 1 tablespoon Kelchner's Horseradish
  • 1 tablespoon dijon mustard
  • Dash black pepper
  • Dash ground cloves


1. Blend ½ cup soup with ham, ½ cup crumbs, parsley, onion; shape into 4 large croquettes.

2. Beat 1 egg with 1 tablespoon water. Roll croquettes in mixture and then in remaining crumbs.

3. Cook in shortening until brown and hot; remove from skillet.

4. Pour in remain­ing soup, Kelchner's Horseradish, dijon mustard, cloves and pepper; heat and serve over croquettes.

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