Loretta Sebastiani

Loretta Sebastiani
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Cooked ham mousse
( Mousse di prosciutto cotto )

Our original home cooking

Cooked ham mousse is delicious. Easy and fast to make. A great solution when you need to set up a buffet or a full menu: you can prepare it in advance. Few ingredients but of good-quality, I recommend it. It is a traditional Italian recipe but I propose you my personal version: I'm sure you'll appreciate it as my guests are used to do :)

difficulty: easy

time: 30 minutes

calories: 232 (kCal)

Ingredients / Serves 10

  • 500g (1.1 pound) cooked ham, in a piece
  • 250ml (8 1/2 fluid ounces) fresh cream
  • 250g (8 3/4 ounces) ricotta cheese
  • 20ml (1 1/3 tablespoon) marsala wine
  • Salt
easy recipe
preparation: 30 minutes
plus cooling time
no cooking
total time: 30 minutes
How many calories in a serving?
Calories: 232 (kcal) 12 % - 972 (kJ)
Protein: 12.7 (g) 26 % GDA
Total fat: 18.8 (g) 27 % GDA
Total carbohydrate: 2.7 (g) 1 % GDA
Sugars: 2.7 (g) 3 % GDA

Download free PDF version (207 download).

Recipe for cooked ham mousse

Preparation and cooking

  • - Chop ham very finely.
    Put it in a bowl.
    Pour in marsala wine and stir accurately.
  • - Begin to whip cream with a pinch of salt.
    When it starts to whip add ricotta cheese too.
    Continue whipping.
    You must have a puffy but firm mixture.
  • - Add it to chopped ham and stir.
    Remember to stir with a wooden spoon and gentle movements from the bottom up.
  • - Choose a suitable container according to your mixture.
    Line it with cling film that must be very tight. Be careful the film comes out from the margins.
    Pour in your mixture.
    Level its surface and press to avoid air bubbles.
    Cover with cling film and refrigerate for at least 3 hours.

Just before serving

  • - Just before serving, lift film from the surface and turn upside down your mousse onto a serving plate.
    Gently remove film.
    Your cooked ham mousse is ready to serve.



  • - Choose good-quality ingredients for the best result. This ham mousse is very simple to do but at the same time requires, for example, fresh cream and not a long shelf life product.
    I generally use organic ricotta. And never ham from shoulder ;)
  • - I sometimes add a tablespoon of fresh chives too.
  • - To obtain a real refined dish you should grind your cooked ham exactly as the meat is ground. Your mixture will be much more homogeneous.
  • - In Italy many people serve cooked ham mousse garnished with chopped pistachios and slices of hard-boiled eggs.
    I prefer to serve it as you can see in the photo. I accompany it with special bread (with walnuts, olives ...).
  • - You can prepare this ham mousse the day before too.

Menu planning

  • - This cotto ham mousse is a perfect choice as starter, Italian-style or as a course for a meal, buffet-style. You can serve it all year round and especially in the Holiday Season.

Useful links for this recipe

  • - Consult our directory dedicated to Italian antipasto ideas to look for other recipes to combine with cotto ham mousse. In Italy we have the habit to start a meal with an assorted antipasto platter.
    You could be interested in Christmas too, to look for Italian recipes, decorating ideas, table setting and more on

Healthy eating

  • - Apparently the calories of ham mousse are not high but it contains total fat too high considering the portion.
  • - Considering the ingredients this recipe is to be recommended only for a special event and certainly not for your family menu.
  • - No fiber in this dish, obviously ;)


What's the right wine for " Cooked ham mousse "?

Bubbles is the ideal choice for this cooked ham mousse. My husband and I suggest you Prosecco di Conegliano - Valdobbiadene Spumante (wine from Veneto).