Jambon Chaud Froid Recipe


MethodMain Ingredient


 Cooked ham12 Pound, bone in, fat and rind removed (1 Cooked Ham Of 9 To 12 Pound)
 Unflavored gelatin2 Tablespoon (2 Envelopes)
 Chicken stock/Beef stock2⁄3 Cup (10.67 tbs)
 Vinegar2 Tablespoon
 Mayonnaise2 Cup (32 tbs)
 Cold water1⁄4 Cup (4 tbs)
 Hard-cooked eggs2 (Whites Only, For Decoration)
 Green onions2 Large (Tops Only, For Decoration)
 Boiling water1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 10021 Calories from Fat 5443

% Daily Value*

Total Fat 605 g930.3%

Saturated Fat 117.3 g586.7%

Trans Fat 0 g

Cholesterol 802.5 mg

Sodium 2542.2 mg105.9%

Total Carbohydrates 63 g20.9%

Dietary Fiber 28.1 g112.2%

Sugars 31.5 g

Protein 1133 g2266.3%

Vitamin A 32.7% Vitamin C 18.8%

Calcium 10.4% Iron 13.9%

*Based on a 2000 Calorie diet


Make straight cut to bone 4 to 5 inches from shank.
Make one cut at a 45° angle about 3 inches from end of ham to meet the bottom of first cut.
This slant cut acts as a wedge to hold the remaining slices in place.
Remove the wedge and set aside.
Slice remaining ham thinly and evenly, cutting to the bone.
Using a sawing motion, cut horizontally along leg bone to release slices.
Return ham to its original shape, gently patting back any slices that may have slipped.
Replace wedge to hold slices in place.
Then transfer ham to baking sheet and refrigerate.
Measure 1/2 teaspoon gelatin and set aside.
Combine stock and vinegar with remaining gelatin in small saucepan.
Place over low heat and stir constantly until gelatin is dissolved.
Remove from heat and set aside.
When completely cooled, beat mixture into mayonnaise until smooth.
Strain into bowl.
Spoon 1/3 mayonnaise mixture over ham.
Chill until set.
Coat evenly with half remaining mixture.
Chill until set.
When set, spoon remaining mixture over ham to finish coating.
Just before ready to decorate, sprinkle reserved 1/2 teaspoon gelatin over cold water in small saucepan or heatproof dish (a metal 1 cup measure is ideal).
Place over low heat and stir constantly until gelatin is completely dissolved.
Remove from heat and set aside to cool and thicken slightly.
To decorate, cut petals from hard cooked egg whites and stems and leaves from green onion tops.
Dip briefly into boiling water, then into cooled clear gelatin.
Set in place.
Transfer to platter and refrigerate at least 2 hours