Cold Parsleyed Ham - cooking recipe

Ingredients

2 lb. cooked ham
1 pt. well flavored chicken or veal stock
1/2 c. dry white wine
fresh ground pepper and nutmeg to taste
6 to 8 Tbsp. fresh parsley, chopped
2 Tbsp. gelatin
1 to 2 Tbsp. tarragon vinegar

Preparation

Trim any fat from ham and dice.
Combine with stock, wine, pepper and nutmeg.
Simmer gently for 5 minutes.
Drain, reserving the stock and place ham in a wet glass bowl that you've dusted with a little finely chopped parsley.
Soften gelatin in a little water.
Stir into hot stock and add remaining parsley and vinegar. Allow to cool until syrupy.
Pour over ham.
Fluid should cover meat.
Allow to set for 12 hours before unmolding.
Slice for 6 to 8 servings.