Method

• 1.
  Start this recipe 1 day ahead.
• 2.
  Soak the gelatine in cold water for 5 minutes to soften.
• 3.
  Meanwhile, place the stock in a saucepan over medium-high heat and bring to the boil. Squeeze any excess water from the gelatine, then add the gelatine to the stock, stirring until dissolved. Set aside to cool.

• 4.
  Combine ham, cornichons, capers and parsley in a bowl, then season. Pack into four 1 cup (250ml) ramekins and pour over the cooled stock mixture. Cover and chill overnight to set.
• 5.
  The next day, briefly dip the base of each ramekin in hot water, then invert the jellied hams onto serving plates. Serve with sourdough and mustard.