Ham with horseradish in aspic

1. Preparation of aspic broth

pork knuckle 1 pc • pork trotters 2 pcs • water 2.1 quart (2000 ml)

Cook pork meat in salted water for 2 hours.

2. Preparation of horseradish filling

processed cheese 2 oz (60 g) • horseradish 2 tsp

Mix the cheese with horseradish.

3. Ham filling and preparation of eggs

pork ham 3.5 oz (100 g) • chicken egg 2 pcs

Fill six slices of ham with the prepared filling and roll it into a roll. Cook the eggs hard and, after cooling, cut them into wheels.

4. Put ingredients in bowls

olives with peppers

Place a roll of filled ham on the bottom of shallow glass bowls, add 2 circles of eggs and olives.

5. 

Pour an appropriate amount of broth into the bowls and let rest in the cold for 12 hours.

6. Serve

Carefully tip each bowl on a plate just before serving. Serve with bread.