Cured Ham Covered with Gelatin

Place 1/2 cup of chicken broth in a saucepan and sprinkle with gelatin

Bring to low heat until dissolved

Add the remaining half of the broth, wine, onion, black pepper, and thyme

Let it simmer, then cover and cook over low heat for 5 minutes

Strain through a fine-mesh sieve

Add parsley and refrigerate until the gelatin has reached the consistency of egg whites

Place the cured ham in a refractory dish and spread the chilled gelatin mixture over its surface and sides, covering it lightly

Spread with a spatula and refrigerate

Continue to spread and chill the gelatin over the ham until it forms a thick layer

Carefully place the ham on a tray and refrigerate

Also refrigerate the remaining gelatin until it becomes firm

Cut into cubes and decorate the tray around the thinly sliced ham, with optional pepper slices

Serve chilled.