Jellied Stuffed Ham Rolls
From:	Pierre, Quebec, Quebec, Canada
Comments:	Worthy of the best delicatessens! If desired use canned mixed carrot pieces and peas instead of mixed vegetables. These can also be prepared, unrolled into 6-inch long, 4-inch wide, 1 1/2-inch deep individual dishes; start with a thin layer chicken broth gelatin mixture, top set mixture with a slice of ham, having slice up all sides of dish, then with drained vegetables mixture; slowly fill each dish with reserved cooled chicken broth gelatin mixture and refrigerate until set, before unmolding to serve.
Servings:	4

1 [28-ounce / 796-mL] can chicken broth concentrate 1/2 can cold water [14-ounce / 398-mL] 6 [1-tablespoon / 7-g each] packs unflavored gelatin 4 thin slices cooked ham 1 [19-ounce / 540-mL] can mixed vegetables Mayonnaise, enough to well bind together vegetables Salt and pepper, to taste

Into a saucepan, bring chicken broth to a boil. Meanwhile, measure then sprinkle cold water with gelatin; set aside. Remove boiling chicken broth from heat; stirring, pour swollen gelatin into hot broth. Stir until completely melted; reserve away from heat. Pour a thin layer, approximately 1/4 inch [6 mm], chicken broth gelatin mixture into each mold, already dipped into cold water then wiped dry. Refrigerate until set, keeping remaining chicken broth gelatin mixture at room temperature. Meanwhile, really well drain mixed vegetables into a sieve. Mix in enough mayonnaise to just bind together all vegetables; lightly salt then pepper mixture to taste. Leave to drip over a bowl until ready to use. As soon as gelatin is set, evenly spoon mixed vegetables onto the center of each slice of ham; roll separately. Arrange filled rolls into approximately 6-inch long x 1 1/2-inch wide x 1 1/2-inch deep individual molds. Really slowly fill molds with reserved cooled chicken broth gelatin mixture. Refrigerate until set, overnight if possible. Unmold to serve.