HAM ’N’ CHEESE CONES

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Directions

• Combine the ham, mayonnaise, and mustard in a large mixing bowl. Stir to thoroughly coat the ham. Season with salt and pepper to taste. Refrigerate the filling until ready to serve.
• Preheat the oven to 190°C/375°F for the cones. Have a cone-shaped object on hand (I made a cone out of sheet metal; you can use a small funnel). Place a sheet of parchment paper on a rimmed baking sheet and spray it with coconut oil spray. Form a circle of about 4 inches in diameter with 2 tbsp of cheese on one side of the paper. Make a second 4-inch cheese circle, leaving at least 2 inches between them. 4 to 5 minutes, or until golden brown.
• You must act quickly after removing the baking sheet from the oven. Transfer one of the rounds of cheese to the cone-shaped object and shape it around the mould with a spatula or knife. Allow for a 10-minute cooling period on the form. Recreate the process with the second cheese circle. If the second round becomes too cool and brittle to mould, return it to the hot oven for 30 seconds to soften again.
• Repeat with the remaining cheese to make a total of 8 cones.
• Fill the cones with the ham filling once all of them have cooled. Serve each cone with a cherry tomato as a garnish. Refrigerate any leftover filling and cones in separate airtight containers for up to 4 days. Chill before serving.