Cold glazed baked ham is coated with a new version of chaud froid with mayonnaise or salad dressing and sour cream in the place of the sauce in the French recipe. It’s prettied with pimento, green pepper and olives.
Where would you be without mayonnaise or salad dressing for crisp, crunchy salads, your favorite sandwiches, or the makings of a zesty dip or cocktail sauce? Lost!
We often take these faithful standbys for granted — much like salt and pepper. Handy they are too as a built-in seasoning for sauteing vegetables, or the hidden ingredient in the main dish. But look what happens when imagination takes over and you use mayo or salad dressing to create a culinary triumph the likes of which you see here!
Cold glazed baked ham recipe
One 12-pound ham
2 envelopes unflavored gelatin
1/2 cup chicken broth
2 tablespoons tarragon vinegar
1 cup dairy sour cream
1 cup mayonnaise or salad dressing
1 envelope unflavored gelatin
1-1/2 cups chicken broth
Pimiento, cut in flower-petal shapes
Green pepper, cut in leaf shapes
Ripe olives, cut in small rounds
A day ahead, bake ham as directed on wrapper. Cool and chill. Next day, remove all rind and fat from ham.
Soak 2 envelopes gelatin in 1/2 cup chicken broth in bowl 5 minutes. Dissolve gelatin by placing bowl in pan of simmering water; remove from water. Blend in vinegar, sour cream, and mayonnaise or salad dressing to make chaud-froid.
Brush a third of chaud-froid over chilled ham; spoon remainder over ham to give a smooth coating. Chill thoroughly. Soak remaining 1 envelope gelatin in 1-1/2 cups chicken broth; dissolve over low heat; chill until syrupy.
Coat pimiento, green pepper, and ripe olive cutouts with small amount of syrupy gelatin. Arrange in design on ham. Chill until set. Spoon remaining gelatin mixture over ham (if gelatin sets before using, heat slightly to melt to syrupy stage). Chill ham until serving time.