Melt 3  Tbsp butter; blend in 1/4 cup flour.  Add 3/4 cup milk all at once.  Cook and stir till thick and bubbly; cook and stir 1 min.  Remove from heat add 2 cups corsely ground cooked ham.  Food processor, blender will do.  Add 1 tsp grated onion or onion powder & 2 tsp yellow mustard. Mix well & chill for several hours or overnite.  Shape into balls (small meatballs) and roll in 3/4 cup bread crumbs.  Dip into mixture of 3 beaten egg & 2 Tbsp water; rolls in crumbs again.  Chill again.   DO NOT RUSH THIS.  IF NOT COMPLETELY COATED THEY WILL LITERALLY FALL APART WHEN YOU DEEP FRY THEM.  Deep fry approx 1 1/2 to 2 mins until heated through.


Serve with egg sauce:  Melt 2 Tbsp butter; blend in 2 TBSP flour; 1/4 tsp sald and dash white pepper.  Add 1 cup milk.  Cook and stir til thick and bubbly.  Add 1 hard cooked egg, chopped.