Lou Sackett, Jaclyn Pestka, Wayne Gisslen

Whole Ham in Mayonnaise Collée

Name: Whole Ham in Mayonnaise Collée
Yield: About 6 lb (2.75 kg) EP
Cuisine: American
Ingredients: leek décor ribbon; mayonnaise collée; ham décor tulip; tulip stem; smoked ham; white poultry aspic for coating; cutlet frill; ham bone; grape flower stems; red flame grapes; leek décor disks; strong mayonnaise collée; leek décor tulip leaves; carrot décor disks; rutabaga décor petals; leek décor strings

Preparation info

About
6 lb
EP

Difficulty
Medium

Appears in

Professional Garde Manger

By Jaclyn Pestka , Wayne Gisslen and Lou Sackett

Published 2010

About

Ingredients

Ingredients	U.S.	Metric
8-lb (

Americas
United States
Main course

Method

Procedure

Preparation

Use a boning knife to remove all of the ham’s rind, leaving a smooth surface throughout.
French the shank bone: Cut a slit around the bone about 3 in. (8