📝 About This Recipe
This elegant cold preparation elevates a classic cured ham into a shimmering centerpiece, draped in a velvety 'Chaud-Froid' cream sauce and encased in a crystal-clear Madeira aspic. Traditionally served at grand European buffets, this dish combines the salty depth of slow-roasted ham with the delicate, herbal notes of a clarified consommé. It is a masterclass in the art of the Garde Manger, offering a sophisticated interplay of textures and a stunning visual presentation.
🥗 Ingredients
The Ham
- 8-10 pounds Fully cooked bone-in ham (high quality, spiral-cut or whole)
- 20-30 whole Cloves (for studding the fat)
The Clarified Aspic
- 4 cups Beef or Veal Consommé (high-quality, clarified)
- 4 packets Unflavored Gelatin (0.25 oz each)
- 1/2 cup Dry Madeira or Sherry (for depth of flavor)
- 2 Egg whites (lightly beaten for clarification if needed)
Chaud-Froid Glaze
- 1 cup Heavy Cream (cold)
- 1/2 cup Mayonnaise (high quality, pale color)
- 1 cup Prepared Aspic (from the section above, liquid state)
- 1/4 teaspoon White Pepper (finely ground)
Garnish & Decor
- 1 bunch Fresh Tarragon Leaves (blanched for 5 seconds to lock in green color)
- 4-5 pieces Radishes (thinly sliced into 'flowers')
- 2 pieces Hard-boiled Egg Whites (cut into decorative shapes)
- 6 pieces Cornichons (fanned out)
👨🍳 Instructions
-
1
Begin by preparing the ham. If using a pre-cooked ham, ensure it is at room temperature. Trim away any excess tough skin, leaving a 1/4-inch layer of fat. Score the fat in a diamond pattern and stud with whole cloves.
-
2
Place the ham in a roasting pan and bake at 325°F (165°C) for about 1 hour just to render the fat slightly and deepen the flavor. Remove from oven and let it cool completely in the refrigerator for at least 4 hours.
-
3
Prepare the aspic: In a small bowl, sprinkle the gelatin over 1/2 cup of cold consommé. Let it 'bloom' for 5 minutes until it resembles a thick sponge.
-
4
Heat the remaining consommé in a saucepan until simmering. Whisk in the bloomed gelatin and the Madeira. Stir until the gelatin is completely dissolved. Remove from heat and let it cool to room temperature, but do not let it set.
-
5
Create the Chaud-Froid glaze: In a medium bowl, whisk together the mayonnaise, white pepper, and 1 cup of the liquid aspic. Slowly fold in the heavy cream until the mixture is smooth and coats the back of a spoon.
-
6
Place the cold ham on a wire rack set over a baking sheet. This allows the excess glaze to drip off cleanly.
-
7
Slowly pour the Chaud-Froid glaze over the ham, ensuring even coverage. If the glaze is too thin, chill it briefly; if too thick, warm it slightly over a water bath. Place the ham in the refrigerator for 20 minutes to set the first layer.
-
8
While the first layer sets, prepare your garnishes. Dip the blanched tarragon leaves and radish slices into the remaining liquid aspic.
-
9
Remove the ham from the fridge. Arrange the garnishes on top of the white glaze in a decorative floral or geometric pattern. The aspic dip will act as 'glue' to hold them in place.
-
10
Carefully ladle a final layer of clear, room-temperature aspic over the entire ham and the garnishes. This creates a protective, shiny 'window' that showcases the design.
-
11
Chill the ham for at least 2 hours until the aspic is firm and jewel-like.
-
12
To serve, transfer the ham carefully to a chilled platter. Garnish the base of the platter with chopped leftover aspic (aspic 'croutons') and fresh parsley.
💡 Chef's Tips
Always ensure the ham is bone-cold before glazing; otherwise, the Chaud-Froid will melt and slide off. To get a perfectly smooth finish, pass your Chaud-Froid sauce through a fine-mesh sieve (chinois) to remove any air bubbles. If the aspic in your bowl sets too quickly while you are working, gently warm it for 5 seconds in the microwave to return it to a liquid state. For the clearest aspic, never let the consommé boil once the gelatin is added, as this can cause cloudiness. Use a very sharp, thin knife dipped in hot water to slice the ham without cracking the delicate aspic coating.
🍽️ Serving Suggestions
Serve with a side of sharp Dijon mustard or a creamy horseradish sauce to cut through the richness. Pairs beautifully with a crisp, dry Riesling or a chilled glass of Champagne. Accompany with a light salad of bitter greens, such as frisée or endive, dressed in a lemon vinaigrette. Provide a basket of thinly sliced, toasted pumpernickel bread or buttered brioche. Excellent when served alongside other cold buffet items like poached salmon or pickled vegetables.