_1½ tablespoons gelatine_
_1¾ cups water_
_2 bouillon cubes, if desired_
_¼ teaspoon salt_
_1 teaspoon sugar_
_½ cup cream_
_Green pepper strips_
_1 small bottle stuffed olives_
Have ham chilled. Place fat side up for glazing. Soak gelatine in ¼ cup
cold water. Heat remaining water and dissolve bouillon cubes in it.
Strain. Add gelatine and stir until dissolved. Add salt and sugar. Cool.
Reserve ¾ of mixture and add cream to remaining mixture. Just before
cream mixture begins to congeal pour thin layer over surface of ham.
Chill until firm. Continue this process keeping cream glaze at cold
pouring consistency until it is all used. Keep a pan of hot water and
one of ice water convenient in order to control the consistency of the
gelatine mixtures. Arrange design of sliced olives and pepper strips on
glazed surface and cover with reserved transparent glaze in the same
fashion as the white glaze was applied. Chill. Serve as a cold meat.