Timbale de Jambon

A fabulous way to use up leftover ham, Timbale de Jambon (tahm-bal d’jahm-bawn) is easy-to-make and can be served either as a first course or as a light lunch snack with a crisp green salad.

1 teaspoon vegetable oil

1 lb. cooked ham, minced

8 oz. canned asparagus, drained and finely chopped

5 fl. oz. double cream

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon grated nutmeg

6 eggs, lightly beaten

Preheat the oven to warm 325 °F (Gas Mark 3, 170°C).

Using the teaspoon of oil, lightly grease a 2-pint ring mould. Set aside.

In a medium-sized mixing bowl, com-bine the ham, asparagus, cream, salt, pepper and nutmeg and beat well until the mixture is smooth and creamy. Grad-ually beat in the eggs. Spoon the mixture into the prepared mould. Place the mould in a large roasting tin and pour in enough hot water to come halfway up the sides of the mould. Place the tin in the centre of the oven and bake for 1 to IJ hours, or until a knife inserted into the centre of the mould comes out clean. Remove the tin from the oven and the mould from the tin. Set aside for 5 minutes.

Run a knife around the edge of the timbale to loosen the sides. Hold a serving plate, inverted, over the mould and reverse the two, giving the mould a sharp shake. The timbale should slide out easily. Serve immediately.

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