Cold Ham with Aspic Jelly
Ingredients
Directions
Carve the cold ham in thin slices from the end.
Use the dotted lines as a guide for slicing.
Prepare an oval stand from wood and cover it with white paper or a thin layer of hard white fat.
Brush the melted aspic jelly onto the stand and let it cool before placing the ham on it.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Cold roast or boiled ham
- Forms the main body of the dish, holding its shape and flavour once sliced.
- Aspic jelly
- Sets into a clear gelatin coating that holds the ham together and gives a glossy finish.
- White paper or hard white fat
- Provides a smooth, non-stick layer so the set aspic and ham release cleanly from the stand.
The step that matters
Brush the melted aspic jelly onto the stand and let it cool before placing the ham on it.. Aspic is gelatin, which sets as it cools. If it is still hot or only partly cooled, it can run, sink or cloud the coating, and the ham may slide. Letting it cool to a thick, nearly set state gives an even, stable layer.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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