About 45 minutes before serving spray a large cookie sheet with non-stick cooking spray. Preheat oven to 375 degrees F. In a 2 quart saucepan, over medium heat, bring water and margarine to a boil. Remove saucepan from heat.
With wooden spoon, vigorously stir in flour and mustard all at once until mixture forms ball, leaving the sides of the pan. Add eggs, one at a time, beating well after each addition until mixture is smooth. Blend diced ham and shredded cheese into mixture (cheese does not need to melt).
Drop batter, using a large spoon and pushing off with rubber spatula, on to a prepared cookie sheet into 12 mounds, about 2 inches apart, swirling top of each. Bake 35 minutes or until golden. Serve as bread with soup and salad, or as main course. Makes 12 puffs.
By Robin from Washington, IA
I bet this could be made without the ham for a vegetarian version.