Jambon à la Gelée (Cold Ham in Aspic)

Ingredients

• 1 cooked ham
• gelée

Instructions

1. If the ham is not to be boned, let it cool in its cooking liquor.
2. If it is to be boned, draw it from the cooking liquor as soon as it is ready, cut it underneath along the edges of the noix, loosen and draw out the bones, then roll it, bind it tightly in a cloth and let it cool under a press.
3. When the ham is quite cold, remove the skin, trim it and take off a part of the fat.
4. Coat the ham with gelée until it carries a fairly thick and quite even layer.
5. Dress it with a papillote on the knuckle and fine croûtons of gelée around it.