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1
Place unpeeled garlic cloves in a saucepan of boiling water, bring to a full boil, drain and repeat at least 4 times. Cool until they can be handled comfortably. Peel and place the softened garlic in the blender and blend until smooth. Set aside.
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2
Combine the ground ham with grill seasoning and egg white. Mix well, and divide into 24 portions, forming each into a ball. Heat the butter and oil together in a large heavy skillet over medium-high heat. Add the balls and cook, turning as needed, until browned on all sides, about 8 minutes. Transfer to paper towels. With a paper towel, wipe out skillet, being careful to leave the fond.
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3
With the bundle of parsley tied together, turn upside down and swish through cool water, repeating as necessary, until clean. Place bundle on a cutting board and holding the stem, slash downward to release the leaves. Place leaves in a pan of boiling water and simmer gently for 2 minutes. Drain and transfer leaves into a bowl of ice-cold water to preserve the color. Drain again, place parsley in a blender and puree, adding a tablespoon of water if necessary to bring texture to a medium sauce. Transfer the puree to the skillet and stir over medium heat to melt the fond, but no more than 30 seconds
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4
To serve: Spoon a layer of the parsley sauce to cover a dinner plate, and spoon a small mound of garlic puree in the center. Insert a skewer in each ham ball and arrange on parsley sauce, 6 skewers to a serving, ham balls facing garlic.
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5
To eat: pick up a skewer and with a table or butter knife, spread a little of the parsley coulis on the ham ball, then top with a dab of garlic puree. Repeat with remaining skewers.
