Ham En Gelee Deconstructed
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.
Servings: 1 yield(s)
Prep Time: 30 mins
Cook Time: 60 mins
Total Time: 90 mins
Ingredients
  • 1 cup ham (cubed and fried)
  • 1/2 oz unflavored geletin (mix with flour)
  • 2 tbsp all purpose flour (mix with geletin)
  • 1/8 tsp hot pepper sauce
  • 1/4 tsp parsley
  • 1 chicken bouillon
  • 1 cup chicken broth
  • 1 cup water
  • 1/4 tsp tarragon
  • 1/4 tsp thyme
  • 1/8 tsp nutmeg
  • 2 tbsp lemon juice
  • 1/2 cup white wine
Instructions
  1. fry ham with a pinch of oil if needed.
  2. use the grease from the ham to fry the flour and geletin mix and the parsley
  3. bring chicken broth,water, bouillon cube, tarragon, thyme, nutmeg, lemon juice, white wine and hot peeper sauce to a broil
  4. then add the wet ingredients to the dry until desired thickness. Then serve with ham rice or ham bog