Boiled smoked ham in aspic (jambon à la gelée)

About the dish

A classic cold dish for the cold table and festive occasions. The ham is boiled slowly, cooled in the stock, glazed with meat aspic and decorated with cut-out shapes of set aspic and stuffed olives. A paper frill was tied around the bone — a typical early-1900s presentation.

How to make it

1. 1

   Soak

   Place the ham in water overnight. Wash it well and trim it.

2. 2

   Boil the ham

   Place the ham in cold water, bring slowly to the boiling point and skim well. Let the ham poach gently (do not boil hard) for about 4 hours.

3. 3

   Rest in the stock

   Let the ham lie in the stock for half an hour, covered. Take it out and remove the rind.

4. 4

   Cool

   Return the ham to the stock and let it lie until it is nearly cold. Press a cloth against the meat to remove all dissolved fat.

5. 5

   Glaze with aspic

   When the ham is cold, pour meat aspic over it. When the aspic has set, decorate with cut-out leaves or shapes of set meat aspic.

6. 6

   Decorate and serve

   Dip stuffed olives in aspic and set them in a row where the rind has been cut away. Wrap a paper frill around the bone and place a little greenery along it. Serve with Madeira sauce.

7. 7

   If the bone is to be removed

   If the ham is to be served cold, it is best cooled in the stock — unless the bone is to be removed. If the bone is to come out, the ham is taken out immediately, opened on the inside and the bone taken out. Roll the ham up, tie it firmly into the cloth and cool under a weight. The rind is pulled off as soon as the ham is boiled.