Ham With Gelatin Glaze
|Canned ham||3 Pound, chilled thoroughly|
|Canned chicken broth||13 3⁄4 Ounce|
|Lemon flavored gelatin||3 Ounce|
|Lemon juice||2 Tablespoon|
|Dry sherry||2 Tablespoon|
|Thin carrot slices||1⁄4 Cup (4 tbs), sliced|
|Thin white turnips||1⁄4 Cup (4 tbs), sliced|
|Pitted black olives||1⁄4 Cup (4 tbs), sliced|
Remove from can and place on a wire rack set on a large baking sheet 1 (3-lb.) ham, chilled thoroughly.
Bring to a boil 1 (13 3/4-oz.) can chicken broth.
Pour over 1 (3-oz.) pkg. lemon-flavored gelatine and stir to dissolve.
Stir in 2 tablespoons each lemon juice and dry sherry and chill until the mixture is consistency of unbeaten egg white.
Using a large spoon, coat ham evenly with gelatine mixture.
Chill until glaze is firm.
Melt remaining gelatine mixture over hot water and chill once again to the consistency of egg white.
Remove glazed ham from refrigerator and gently press sprigs of dill onto surface.
Brush with remaining chilled gelatine mixture.
Dip flower shapes cut from thin carrot and turnip slices into gelatine and arrange on ham.
Dip pitted black olive slices into gelatine mixture and arrange on "flowers".
Chill 1 hour before serving.
If you wish, a 12 to 15-lb. fully-cooked ham on the bone, with surface fat removed, may be used for either of our festive glazes, in which case the glaze recipes should be doubled.