Alma Lach

Chaud-Froid de Jambon

Jellied Ham in White Sauce

Preparation info
    • Difficulty

      Medium

Appears in
Hows and Whys of French Cooking
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • 1 (6-pound) deboned, precooked ham
  • Chaud-Froid
  • Gelée
  • Decorations

Method

  1. Have butcher slice the ham and tie it back in shape. Bake in a 325-degree oven for about 2 hours. Cool when done and refrigerate overnight.
  2. Next day make Chaud-Froid and gelée. Cut decorations from vegetables. Make decorations and put into liquid gelée. When appropriate, make deco