Ham in jelly

Ingredients

• 450 g ham
• 200 ml meat broth
• 2 tbsp. l. gelatin powder

Cooking

Step 1

Pour gelatin into the meat broth. Put on medium heat and warm, not letting boil and stirring constantly, until all the gelatin is dissolved. Remove from heat, strain through cheesecloth. Let it dry a little.

Step 2

Cut the ham into thin slices 2–2.5 mm thick.

Step 3

Trim the ham pieces to fit the tall dish. Put one piece of ham on the bottom. With a culinary brush, apply a layer of semi-hardened jelly on it. Put the second piece, grease the jelly. Repeat until all ingredients are used up. Refrigerate for 2 hours. To remove the ham, invert the form onto a dish and cover with a hot towel for a few minutes.