1/2 lbs. ground fully cooked smoked ham
1/2 lb. ground pork shoulder
1 egg, lightly beaten with 2 tbsp. cold water
2 c. soft bread crumbs (5 slices)
1/2 tsp. leaf marjoram, crushed
1/4 tsp. rosemary, crumbled
1/4 tsp. ground allspice
1/2 tsp. salt
1/8 tsp. pepper
1/2 c. fine soda cracker crumbs (for breading)
4 tbsp. bacon dripping (for sauteing)

GRAVY:

1 lg. Bermuda onion, sliced
Dripping from sauteing ham cutlets
3 tbsp. flour
2 c. water
1 env. instant beef broth
1/4 tsp. salt
3 tbsp. spicy brown mustard

Mix all ingredients thoroughly. Divide into 6 balls. Place cracker crumbs in pie plate, dip balls in cracker crumbs, flattening into cutlets 1/8 inch thick. Brown cutlets on both sides in bacon drippings in large skillet. Transfer to shallow baking pan. Bake in slow oven, 325 degrees, for 20 minutes. Turn cutlets, bake 25 minutes longer until cooked through and richly browned.