How to make it

  • Remove ham from can. Pull off as much gelatin as you can with your fingers.
  • Place ham under hot tap water to dissolve remainder of the gelatin.
  • Pat dry with paper towels.
  • Place ham on wire rack over shallow baking pan.
  • In small saucepan, sprinkle unflavored gelatin over water and let soften.
  • Add 1/4 cup consomme. Cook, stirring, over low heat until gelatin is dissolved. Remove from heat. Stir in remaining consomme and wine or juice. Let stand until thickened.
  • Pour a little of the thickened consomme over top of ham, allowing excess to run down sides of ham. Spread sides with knife.
  • Continue to pour glaze over until glazed to desired thickness.
  • Sprinkle top with fresh parsley.
  • Chill.
  • Serve with an assortment of mustards.

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