Cold Parsleyed Ham

1. 1

   Trim any fat from ham and dice.

2. 2

   Combine with stock, wine, pepper and nutmeg.

3. 3

   Simmer gently for 5 minutes.

4. 4

   Drain, reserving the stock and place ham in a wet glass bowl that you've dusted with a little finely chopped parsley.

5. 5

   Soften gelatin in a little water.

6. 6

   Stir into hot stock and add remaining parsley and vinegar. Allow to cool until syrupy.

7. 7

   Pour over ham.

8. 8

   Fluid should cover meat.

9. 9

   Allow to set for 12 hours before unmolding.

10. 10

    Slice for 6 to 8 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.