Yields:
1 Serving
Difficulty: Medium
Prep Time: 30 Mins
Cook Time:
1 Hr
Total Time:
1 Hr 30 Mins
When making the ham, I fried the ham and used the grease to make the gravy for the Ham En Gelee. I’m from the South and I decided to serve it with ham & rice. The dinner turned out really well. I’m not usually a fan of gravy myself, but I enjoyed it. As did the rest of my family.
This recipe began as a jello mold type dish circa 1970s so I was told to make it modern and bring it into the now. This is what the jellied version looks like and the recipe it came from. The recipe is from a newsletter that Pacific Gas and Electric (PG&E) would put out with recipes to help lower your heating and cooling costs.
Ingredients
Adjust Servings
Instructions
- fry ham with a pinch of oil if needed.
- use the grease from the ham to fry the flour and geletin mix and the parsley
- bring chicken broth,water, bouillon cube, tarragon, thyme, nutmeg, lemon juice, white wine and hot peeper sauce to a broil
- then add the wet ingredients to the dry until desired thickness. Then serve with ham rice or ham bog