Ham Tvith Aspic Jelly
Ingredients
Directions
Prepare
Prepare the ham as directed in recipe No. 450.
Allow the ham to cool completely and trim it as shown in the illustration.
Garnish
Garnish the ham with aspic jelly.
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
- Cooked ham
- Forms the main body of the dish, carrying the flavour and structure being presented.
- Aspic jelly
- Sets into a clear gelatin glaze that coats the ham, adding moisture and a glossy finish.
The step that matters
Allow the ham to cool completely before garnishing. Aspic is a gelatin-based jelly that only sets reliably on a cool surface. If the ham is still warm, the aspic can melt, slide off or cloud, so the ham should be fully cooled before the glaze is applied.
“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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