Cooked ham and horseradish aspic

Ingredients for 1 servings:

• 600 g cooked ham, diced, lean pieces
• 60 g horseradish, ready to eat
• 250 g water
• 90 g whole milk
• 65 g aspic powder (200 bloom)
• 0.8 g dill tips, shredded
• ½ g Maggi
• 8 g salt
• 4 g horseradish (horseradish granules)
• 1.2 g pepper
• 0.4 g coriander
• 0.8 g nutmeg
• Glutamate, optional

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Cooking/baking time approx. 2 hours; Total time approx. 15 hours

First, cut the cooked ham into approximately 2 x 2 cm cubes and rinse it with boiling water. Soak the aspic powder in half of the water for about 5 minutes, then add the remaining boiling water to the soaked mixture. Stir, let it cool to about 50°C, and stir in the milk, horseradish, and all the spices. Mix thoroughly with the ham cubes and fill sterile casings. Cook in water at 75°C for 1 minute per mm of casing diameter. Cool the sausage in cold water, turning it frequently. Then hang it up to cool to prevent wrinkles from forming in the casing. Cool under pressure and place it on a board or weight.