Ham aspic

Ingredients

• 500 ml meat stock
• 500 ml dry white wine
• white pepper (freshly ground)
• 1 bundle vegetable soup mix
• 2 carrots
• 1 bay leaf
• 250 g cooked ham
• 1 bundle parsley
• 12 sheets of white gelatin

Instructions

1. 1.

   Clean, wash and dice the vegetable soup mix. Peel and wash the carrots. In a pot combine the stock with 250 ml white wine, add the vegetable mix, carrots and bay leaf, bring to a boil. Reduce heat and simmer uncovered for about 15 minutes on low heat. The vegetables should still have bite. Season with pepper.

2. 2.

   Cut the ham into cubes, removing any excess fat if desired. Wash the parsley, dry by shaking and finely chop it. Mix parsley and ham cubes and spread evenly in a loaf pan. Soak gelatin sheets in cold water. Remove whole carrots from the stock, slice them and arrange on top of the ham cubes in the loaf pan. Measure 750 ml of the stock, strain into a pot, add remaining wine and heat until just below boiling point. Squeeze out excess water from gelatin and dissolve it in the hot stock. Pour the stock almost to the edge of the loaf pan and refrigerate for 4 hours until set. Before serving break the aspic apart and cut into thick slices.