Ham and Parsley Jellied Salad

Name: Ham and Parsley Jellied Salad
Yield: Serves 4–6
Ingredients: 1 pint/570 ml good vegetable or ham stock, either freshly made or made using a cube containing no additives – these are made by either Kallo or Friggs; 2 sachets of gelatine (1 oz/28 g); ½ pint/285 ml dry white wine – if you prefer to leave out the wine just use an extra ½ pint/285 ml of stock; ½ pint/285 ml dry white wine – if you prefer to leave out the wine just use an extra ½ pint/285 ml of stock; Plenty of freshly ground black pepper; Salt if you think it necessary, but taste first – need or not will depend on how salty your ham is; Salt if you think it necessary, but taste first – need or not will depend on how salty your ham is; 1½ lb/675 g ham, trimmed of gristle and excess fat before weighing, then cut into cubes about ½ inch/1 cm thick – the better the ham, either roast or boiled, the better this salad will be; 1½ lb/675 g ham, trimmed of gristle and excess fat before weighing, then cut into cubes about ½ inch/1 cm thick – the better the ham, either roast or boiled, the better this salad will be; 1½ lb/675 g ham, trimmed of gristle and excess fat before weighing, then cut into cubes about ½ inch/1 cm thick – the better the ham, either roast or boiled, the better this salad will be; 1 pint/570 ml good vegetable or ham stock, either freshly made or made using a cube containing no additives – these are made by either Kallo or Friggs; 3 good tbsp chopped parsley, preferably the flat-leafed type; 1 pint/570 ml good vegetable or ham stock, either freshly made or made using a cube containing no additives – these are made by either Kallo or Friggs; 1 pint/570 ml good vegetable or ham stock, either freshly made or made using a cube containing no additives – these are made by either Kallo or Friggs

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

I always think that parsley is a greatly underrated herb, too often used only as garnish. I love all parsley, but flat-leafed parsley has by far the best flavour. This salad is good served with a tomato and basil salad and a green salad, and, if you like – I always do like – warm bread. It has to be made a day in advance to let the jelly set.

Ingredients

Method