Cold Parsleyed Ham

Directions

1. 1
   Trim any fat from ham and dice.
2. 2
   Combine with stock, wine, pepper and nutmeg.
3. 3
   Simmer gently for 5 minutes.
4. 4
   Drain, reserving the stock and place ham in a wet glass bowl that you've dusted with a little finely chopped parsley.
5. 5
   Soften gelatin in a little water.
6. 6
   Stir into hot stock and add remaining parsley and vinegar. Allow to cool until syrupy.
7. 7
   Pour over ham.
8. 8
   Fluid should cover meat.
9. 9
   Allow to set for 12 hours before unmolding.
10. 10
    Slice for 6 to 8 servings.