Moos Ham Crown Mold is Gelatin molds were so popular back when I was growing up. And my mother (Moo as we called her) was the queen of the molded salad.

She had meat salads, seafood salads, fruit salads, aspics, desserts and more. It seemed that we never had a weekend meal or a party in those days without at least one gelatin molded salad. And often there were two or three set out before us. I wasn’t a big fan at the time. I had a few that I loved but many I refused to touch. Yea, I know. Dumb kid who didn’t know what was good.

Today Moos Ham Crown Mold salads are sort of out of favor. Probably because of the prep time required. You can’t just make it and eat.

You have to wait a couple of hours for the salad to set up. I’ve made it my goal to single handedly bring back the molded salad. Here’s one of my mother’s meat salads that I adored as a kid. Please enjoy.

Moos Ham Crown Mold Detailed

  • 1 envelope gelatin
  • ½ cup water
  • 1 can jellied consommé
  • 1 lb. fresh ham, shredded
  • ½ cup mayonnaise
  • ½ cup light cream
  • ½ t. prepared mustard
  • ½ cup celery, finely chopped
  • ½ cup Swiss cheese, chopped
  • 2 T sweet pickle relish
  • ½ medium cucumber, thinly sliced

Soften gelatin in water. Stir in consommé and heat to dissolve gelatin. Stir constantly. Pour into a medium-size mixing bowl.

Place inside a larger bowl filled with ice water to cool rapidly. Stir occasionally until it thickens. Shred ham in food processor.

Should make about 3 cups. In a bowl, combine mayonnaise, cream and mustard. Fold into gelatin. Add ham, celery, cheese, and pickle relish. Pour into a 6-cup mold and chill for at least 2 hours.