Jellied Ham, Parsley and Quail’s eggs

Preparation info
  • Serves


    • Difficulty


Appears in
What to Eat Now (Spring & Summer)

By Valentine Warner

Published 2009

  • About

For me there is something reassuringly old-fashioned about this. I think it’s probably the jelly. In high summer, when ham in parsley sauce does not seem an appropriate dish, the main ingredients here emerge from the kitchen in more appropriate wear.


  • 1 unsmoked gammon hock, roughly 1kg
  • 1 medium onion
  • 2 celery sticks


Rinse the ham in cold water and put it in a large saucepan. Cover with cold water and bring to the boil, skimming off any scum that rises to the surface. Boil for 5 minutes, then drain in a colander. Return the ham to the saucepan. Peel the onion and cut it into quarters, clean the celery sticks and cut them into short lengths, and peel the carrots and cut them into short lengths. Put all the c