3 1/2 c. ground ham, cooked
1 1/3 c. chicken broth
2 env. gelatin
1/2 c. sherry
2 eggs, separated
1 c. whipping cream

Sprinkle sherry over gelatin in a bowl and let set until soft. Heat chicken broth. Beat egg yolks slightly and stir in a little of the warm broth being careful not to cook the egg yolk. Gradually add all of the broth. Cook over a low heat stirring constantly for 1-2 minutes. Remove mixture from heat and mix in softened gelatin until dissolved and add ham. Beat egg whites until stiff; beat cream until stiff. Fold in beaten whites and cream. Spoon mixture into 1 quart mold and refrigerate.