Ham Decorated a la Gatti

Have a ham prepared and cooked the same as for jelly (No. 2524); leave a part of the rind on the handle end, and cut it into sharp points by raising up the edge of each point on one side; glaze the ham with white chaudfroid (No. 596), all except the rind, which must be glazed with meat glaze (No. 402).

Decorate around the ham with a design of branches made of fillets of truffles and very green pistachios; decorate the top with a rosette of truffles. Place the ham on a silver dish, having two tiers covered with ravigote butter (No. 583); decorate around the dish bottom with halved eggs filled with chopped jelly, as shown in Fig. 498; surround the ham with chopped jelly, and the base with square jelly croutons (No. 2442). Insert a piece of wood to take the place of the handle, and trim it with a fancy frill (No. 10), and a hatelet on one side.