Jellied ham


jellied-ham

Ingredients

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Method

Step 1

Soak the gelatine in cold water for 5 minutes to soften.

Step 2

Meanwhile, place the stock in a saucepan over medium-high heat and bring to the boil. Squeeze any excess water from the gelatine, then add the gelatine to the stock, stirring until dissolved. Set aside to cool.

Step 3

Combine ham, cornichons, capers and parsley in a bowl, then season. Pack into four 1 cup (250ml) ramekins and pour over the cooled stock mixture. Cover and chill overnight to set.

Step 4

The next day, briefly dip the base of each ramekin in hot water, then invert the jellied hams onto serving plates. Serve with sourdough and mustard.

source taste

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