1/2 cup Dijon-style mustard
1/3 cup honey
2 tablespoons plus 1/2 cup mayonnaise, divided
2 large potatoes or 2 cups mashed cooked potatoes
2 cups finely chopped ham
1 cup shredded Swiss cheese
1/4 cup milk
1/4 cup finely chopped onion
1 large egg, beaten
1 teaspoon prepared mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
3 1/2 cups crushed cornflakes or Panko
For sauce, combine Dijon-style mustard, honey and 2 tablespoons mayonnaise in a small bowl and mix well.Chill, covered, to allow the flavors to blend, about 2 hours
For potato balls, peel the potatoes and cut into chunks, Combine the potatoes with enough water to cover in a medium saucepan. Bring to a boil. Boil until easily pierced with a fork but not mushy, about 20 minutes; drain well.
Preheat the oven to 350 degrees. Grease baking sheet
Mash potatoes in a medium bowl with a masher. Stir in ham, Swiss, remaining mayonnaise, milk, onion, egg, mustard, salt and pepper; mix well.
Shape the potato mixture into 1 inch balls. Roll the balls in the cornflakes or panko. Arrange the balls 1 inch apart on prepared baking sheets.
Bake until browned, about 30 minutes. Arrange on a serving platter. Serve with the sauce.