(Similar to crab cakes.) Foods such as ham cakes or crab cakes often crumble and fall apart when you cook them. Microwave them 30 seconds on high right before you fry them -- the egg binder cooks slightly, helping to keep cakes firm. 1 c. fresh, SOFT bread crumbs (about 1 1/2 slices) 2 tbsp. butter 1/2 c. chopped onion, med. fine 1/2 c. chopped celery, med. fine 2 lg. eggs (or 1/2 c. Second Nature) 2 tsp. prepared yellow mustard 1 tsp. Worcestershire sauce 1/4 tsp. pepper 2 tbsp. olive oil

Combine ham and bread crumbs; set aside. Saute onion and celery in 1 tablespoon butter until wilted. Toss with ham. Beat together eggs, mustard, Worcestershire sauce and pepper. Add to ham mixture and mix well. Form into 18 slightly flattened balls and -- important -- refrigerate at least 1 hour. Heat remaining butter and olive oil. When oil smokes slightly, carefully slide cakes into pan. Cook 3 to 4 minutes per side.