|Unflavored gelatin||50 Ounce|
|Cold water||1⁄4 Cup (4 tbs)|
|Chicken broth/Chicken bouillon||3 Cup (48 tbs)|
|Mayonnaise||1⁄4 Cup (4 tbs)|
|Prepared mustard||1⁄2 Teaspoon|
|Prepared horseradish||1⁄2 Teaspoon|
|Cooked ham slices||9|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Green onion||1 , cut into strips|
|Carrot||1 , thinly sliced|
In a medium saucepan, sprinkle gelatin over water; let stand for 3 to 4 minutes to soften.
Stir in chicken broth or bouillon.
Stir over low heat for 3 to 4 minutes until gelatin dissolves.
In a medium bowl, combine mayonnaise, mustard and horseradish.
Reserve 1/2 of hot gelatin mixture at room temperature.
Stir remaining 1/2 of gelatin mixture into mayonnaise mixture.
Pour mayonnaise-gelatin mixture into a 13" x 9" baking pan.
Refrigerate until mixture has consistency of unbeaten egg whites, 20 to 45 minutes.
Cut ham into sixty 1-inch squares.
On top of partially set gelatin mixture, arrange ham squares lengthwise in 6 rows with 10 squares to a row.
Refrigerate until almost set but still sticky on top, 30 to 45 minutes.
Stir wine into reserved gelatin mixture.
Pour over refrigerated ham and gelatin mixture.
Refrigerate again until almost set, 20 to 45 minutes.
Decorate upper layer directly above ham squares with strips of onion and thin carrot rounds.
Refrigerate until firm, 3 to 4 hours.
Cut between decorated areas to make squares.