1 c. water
1/2 c. butter (1 stick)
1 c. all-purpose flour
1/2 tsp. dry mustard
4 eggs
1 (4 oz.) pkg. sliced cooked ham, diced
1/2 c. shredded Cheddar cheese

About 45 minutes before serving: Grease large cookie sheet. In 2 quart saucepan over medium heat, heat water and butter until butter melts and mixture boils. Remove saucepan from heat. With wooden spoon, vigorously stir in flour and mustard all at once until mixture forms ball, leaves side of pan.

Preheat oven to 375 degrees F. Add eggs, one at a time, beating well after each addition until mixture is smooth; beat in ham and cheese (cheese does not need to melt.) Drop batter, using a large spoon and pushing off with rubber spatula, onto prepared cookie sheet into 12 mounds, about 2 inches apart, swirling top of each. Bake 35 minutes or until golden. Serve as bread with soup, salad, or main course. Makes 12 puffs.