Ham Aspic with Asparagus

Ingredients

• 1 Carrot
• 150 g celeriac
• 0.25 stalk leek
• 0.5 tsp mustard seeds
• 1 tsp peppercorns
• 3 Juniper berries
• 1 bay leaf
• 600 g raw cured pork ham
• 200 g white asparagus
• 200 g green asparagus
• 8 sheets of white gelatin
• 50 ml dry white wine
• 50 ml vinegar

Instructions

1. 1.

   Wash, trim, and cut the carrot, celeriac, and leek into large pieces. Bring 1 l water to a boil with mustard seeds, peppercorns, juniper berries, and bay leaf. Add the ham and simmer gently for about 1 hour, skimming off any foam that forms.

2. 2.

   Wash the white and green asparagus. Peel the entire white stalk; peel only the lower third of the green ones. Trim the woody ends. Bundle each color separately with kitchen twine. Simmer the white asparagus in the ham broth for 15-20 minutes; simmer the green asparagus for about 8 minutes. Remove both, shock them in cold water, and cut into small pieces.

3. 3.

   Soak the gelatin sheets in cold water.

4. 4.

   Remove the finished ham from the stock and let it cool. Strain the cooking liquid through a sieve, measure out about 700 ml, add the white wine and vinegar. Dice the ham into small cubes.

5. 5.

   Squeeze out excess water from the gelatin, add it to the stock, and dissolve at low heat. Stir in the asparagus and ham cubes.

6. 6.

   Line a terrine mold with plastic wrap and pour in the aspic mixture. Refrigerate for about 3 hours until set.