300 g of cooked ham (unsliced)
1 small jar of palm heart
4 hard-boiled eggs
1 can of cream of mushroom soup
1 cup of mayonnaise
1/4 cup of ketchup
1 tablespoon of mustard
1 tablespoon of Worcestershire sauce
1 tablespoon of paprika
Salt to taste
300 g of cooked ham (unsliced)
1 small jar of palm heart
4 hard-boiled eggs
1 can of cream of mushroom soup
1 cup of mayonnaise
1/4 cup of ketchup
1 tablespoon of mustard
1 tablespoon of Worcestershire sauce
1 tablespoon of paprika
Salt to taste
Place the cream of mushroom soup in the freezer for 15 minutes
Remove the can from the freezer and flip it over
Poke two holes in the surface of the can and let all the serum drain
Mix the cream of mushroom soup with the mayonnaise, ketchup, mustard, Worcestershire sauce, and paprika
Set aside
Cube the ham into small pieces and place them in a bowl
Slice the palm heart into thin rounds and cut the hard-boiled eggs into cubes and add them to the ham
Season with salt and refrigerate for 2 hours
Serve chilled.
