2 c. chopped or ground ham
1 c. fresh, soft bread crumbs
2 tbsp. butter
1/2 c. chopped onion
1/2 c. chopped celery
2 lg. eggs
2 tsp. prepared yellow mustard
1 tsp. Worcestershire sauce
1/4 tsp. pepper
2 tbsp. olive oil

Combine the ham and bread crumbs; set aside. Saute the onion and celery in 1 tablespoon butter until wilted. Toss with the ham. Beat together the eggs, mustard, Worcestershire sauce and pepper. Add to the ham and mix well. Form into 18 slightly flattened balls and refrigerate at least 1 hour (this is important).

Heat the remaining butter and oil. When hot carefully slide the cakes into the pan. Do not crowd them. Cook 3-4 minutes per side until golden. 4-6 servings.