Cooked Christmas ham
You can buy raw smoked ham on 2 weeks before Christmas and keep it hanged in a cool place, airy place, loosely wrapped in gauze. Be sure to soak it through before cooking 2 at. in cold water, then briefly wash in hot water. In a large pot, boil the stock of vegetables (without cabbage); if we have, you can add some herbs like this, like thyme, Bay leaf, allspice. Put the ham in the boiling stock and cook 2-3 at. When a metal skewer or fork softly engages the ham, is ready. Leave it in the broth until it is completely cool and then take it out. The ham is cut into thin slices with a very sharp knife and placed on a dish. Serve with a variety of cold sauces and salads.
Christmas ham appetizer
5-6 thin slices of ham or ham sausage, a glass of thick cream (not too acidic), spoon of freshly grated horseradish, some lemon juice, a teaspoon of powdered gelatin, salt
Roll the slices of ham into rolls, Whip the cream until stiff (preferably in a blender) adding horseradish, a pinch of salt and a little lemon juice; at the end of churning, add the soaked in a little boiling water, thoroughly dissolved gelatin. Fill the rolls of ham with the cream (preferably with a confectionery syringe) and place on a dish decorated with lettuce leaves.
