2020-08-13 / test@t

Jellied ham

Jellied ham is rather laborious to cook, and it is eaten up quickly enough. But you can cook it a day or two before the holiday: this cold appetizer is perfectly stored in the refrigerator and will not lose either its taste or appearance during this time.

Ingredients

700 g raw pork leg
25 g of gelatin
500 ml apple juice without pulp
5-6 peas of black pepper
1 bay leaf
2 multi-colored sweet peppers
2 large lemons
salt
3 cloves of garlic
50 ml olive oil
1 tbsp. l. mustard seeds
100 ml dry white wine
leaves 2-3 sprigs of thyme

STEP-BY-STEP COOKING RECIPE

Step 1

For the marinade, chop the garlic finely. Toss in a bowl with olive oil, mustard, wine and thyme. Season with salt and pepper.

Step 2

Pierce the ham several times with a knife. Spread the marinade over the meat. Refrigerate for 6-8 hours, turn over from time to time.

Step 3

Place the pork in a roasting sleeve, making punctures in it. Place the sleeve on a baking sheet lined with baking paper. Bake at 180 ° C for 40 minutes. Cut open the sleeve, open and bake until cooked through, 10-15 minutes.

Step 4

Pour 100 ml of apple juice into gelatin.

Step 5

Remove the baking sheet from the oven. Remove the meat from the sleeve. Cool slightly and cut into thin slices.

Step 6

Mix the remaining juice with 500 ml of water. Add pepper and bay leaves. Bring to a boil. Cool slightly, strain through a sieve. Mix with gelatin.

Step 7

Cut the bell pepper in half. Remove seeds and stalks. Cut into long pieces. Wash the lemons with a brush. Scald with boiling water. Cut into medium half rings with the peel, remove the pulp.

Step 8

Roll the pork into rolls with pepper in the center. Slide into a lemon ring and place in portion molds. They should be so deep that the rolls fit completely.

Step 9

Pour the broth into the molds. Put in the refrigerator until it hardens completely, for 4–5 hours.

Preparation time

14h

Cooking time

1h 30m

Servings

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