Party Ham In Pineapple Aspic
|Cooked canned ham||3 Pound (1 piece)|
|Plain gelatin||1 Tablespoon (1 envelope)|
|Lemon jelly powder/Pineapple jelly powder||3 Ounce|
|Boiling water||1 1⁄4 Cup (20 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Crushed pineapple||1 Can (10 oz)|
Leave ham in can at room temperature for several hours so that juices will be liquid.
Remove top or bottom of the can with a can opener do not use a side-type key opener, as you will be needing the entire depth of can for the mold.
Pour off liquid; drain ham on absorbent paper, patting dry.
Trim ham to make it at least 1/4 inch smaller than the can on all sides, plus 1/2 inch less in depth.
Wash and dry the can.
Mix gelatine, jelly powder and boiling water in a saucepan; heat and stir until gelatine is melted.
Remove from heat and stir in lemon juice and entire can of pineapple.
Spoon enough of this into can to cover bottom evenly to a depth of 1/4 inch.
Chill until almost set.
Now spoon a 1/4 cup pineapple mixture over jellied layer, then place ham on top.
Pour remaining pineapple mixture around sides and over top.
Chill overnight until firm.
Turn can upside down on serving platter.
Remove bottom with a can opener.
Gently push glazed ham through and lift off the can.
Garnish with crisp relishes, water cress, etc.