Spring Cream Ham a Fresh Centerpiece for June Wedding Receptions

A June wedding reception in the bride’s home doesn’t have to be expensive. A classic bone-in ham, prepared with chaud-froid (a white sauce coating that is prepared hot and served cold) and adorned with a graceful fresh motif makes a centerpiece that is a sensation on any buffet.

For a main course that will generously serve 20 to 30 guests, it is possible to begin preparation as early as two days in advance with a cooked ham. Slice the ham and reassemble it into its original shape, decorating as desired and storing in the refrigerator until ready to serve.

Among the decoration suggestions: stems made from green onion tops or chives that have been dipped briefly into boiling water to soften them to adhere to the chaud-froid coating; flower petals may be formed from hard-cooked egg whites and sweet red peppers. Or experiment with other vegetable pieces for added color and shapes for a show-stopping buffet entree.

SPRING CREAM HAM

4 cups whipping cream

3 cups chicken broth

1 teaspoon summer savory

Salt, white pepper

3 tablespoons gelatin

1/3 cup Sherry

1 (9- to 12-pound) cooked, bone-in ham, chilled

Simmer cream, chicken broth and savory in saucepan 30 minutes or until reduced by 1/3 and thickened slightly. Season to taste with salt and pepper. Strain. Dissolve gelatin in Sherry and stir into hot cream mixture.

Stir over cracked ice until slightly thickened. Spoon half of mixture over ham and chill. Coat evenly with remaining mixture. Chill until set. Makes 20 to 30 servings.