App--Ham Lollipops

Makes about 20 lollipops

1 clove garlic
1 shallot
6 ounces room temperature butter, divided
5 ounces smoked German Black Forest ham, finely diced
16 ounces cooked German Black Forest ham, finely diced
1 ½ cups heavy cream
Minced leaves of 1 rosemary sprig
2 tablespoons German horseradish
20 slices German Westphalian ham

Mousse:

Saute chopped garlic and shallot in 1 tablespoon butter. Add smoked Black Forest ham. Brown well and add cooked Black Forest ham. Reduce cream to half, season with rosemary and horseradish. Combine cream mixture and ham mixture, and blend well. Slowly add remaining butter. Cool mousse to room temperature.

Lollipops:
Lay 1 slice of Westphalian ham on a square of plastic wrap. Place 2 teaspoons mousse in center of ham and stick one lollipop stick into it. Carefully wrap ham and plastic around mousse, forming a ball. Twist tightly and place in an empty egg carton to chill, refrigerated, until firm, about 6 hours.