Jambon Chaud Froid
|Cooked ham||12 Pound, bone in, fat and rind removed (1 Cooked Ham Of 9 To 12 Pound)|
|Unflavored gelatin||2 Tablespoon (2 Envelopes)|
|Chicken stock/Beef stock||2⁄3 Cup (10.67 tbs)|
|Mayonnaise||2 Cup (32 tbs)|
|Cold water||1⁄4 Cup (4 tbs)|
|Hard-cooked eggs||2 (Whites Only, For Decoration)|
|Green onions||2 Large (Tops Only, For Decoration)|
|Boiling water||1 Cup (16 tbs)|
Make straight cut to bone 4 to 5 inches from shank.
Make one cut at a 45Â° angle about 3 inches from end of ham to meet the bottom of first cut.
This slant cut acts as a wedge to hold the remaining slices in place.
Remove the wedge and set aside.
Slice remaining ham thinly and evenly, cutting to the bone.
Using a sawing motion, cut horizontally along leg bone to release slices.
Return ham to its original shape, gently patting back any slices that may have slipped.
Replace wedge to hold slices in place.
Then transfer ham to baking sheet and refrigerate.
Measure 1/2 teaspoon gelatin and set aside.
Combine stock and vinegar with remaining gelatin in small saucepan.
Place over low heat and stir constantly until gelatin is dissolved.
Remove from heat and set aside.
When completely cooled, beat mixture into mayonnaise until smooth.
Strain into bowl.
Spoon 1/3 mayonnaise mixture over ham.
Chill until set.
Coat evenly with half remaining mixture.
Chill until set.
When set, spoon remaining mixture over ham to finish coating.
Just before ready to decorate, sprinkle reserved 1/2 teaspoon gelatin over cold water in small saucepan or heatproof dish (a metal 1 cup measure is ideal).
Place over low heat and stir constantly until gelatin is completely dissolved.
Remove from heat and set aside to cool and thicken slightly.
To decorate, cut petals from hard cooked egg whites and stems and leaves from green onion tops.
Dip briefly into boiling water, then into cooled clear gelatin.
Set in place.
Transfer to platter and refrigerate at least 2 hours