Name: Jellied Ham
Yield: Serves 6–8
Cuisine: United Kingdom
Ingredients: 1 tsp white wine vinegar; 2 sachets gelatine; bouquet garni of 3 thyme sprigs (or ½ tsp dried), 1 tbsp chopped tarragon, 2 allspice berries, 1 bay leaf and 1 clove of garlic, all tied in a muslin bag (no muslin? – then remove the herbs later); ½ tbsp chopped tarragon; 1 medium onion, roughly chopped; 1 medium leek, sliced; 1 small celery stalk; 1 small carrot, roughly chopped; 1 medium clove of garlic, very finely chopped; 1 small turnip, quartered (optional – I happen to like the flavour of turnip in ham stock); 1 tbsp finely chopped parsley, flat if possible; 1 unsmoked gammon joint, approx. 1.2kg; ½ bottle good dry white wine; ½ tbsp chopped chervil; 2 egg whites (or 1 large)

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

Classic Bull

By Stephen Bull

Published 2001

About

One of the few decent cuts of meat you can buy from a supermarket is a joint of gammon, as it will be little different from the equivalent sold in the average butcher’s shop. And although it will probably have been injected with water and cured with too much salt, it can still be turned into a dish well worth eating. However, you must be prepared to remove as much salt as possible. This is, of course, a version of the rustic French classic jambon persillé, which if traditionally done involv