Jambon de Porcelet en Aspic, Carrots “WASA”

Suckling Ham in Aspic, Carrots “WASA”

Ham from a 16lb Pennsylvania raised suckling pig. Brined in a salt/sugar/#1 solution for 5 days and poached in water of the same salinity with aromatics. Once cooled, the skin and fat below the hock is removed to reveal the meat. Leek tops were blanched and cut into even strips which were woven over the ham. The remaining space is decorated with orange circles cut from strips of blanched carrots and smaller black circles cut from a port-preserved truffle. The entirety is coated with clear aspic made from lightly seasoned water and gelatin.

The carrots

“WASA” garnish are carrots and leeks cooked in the traditional “Carottes Vichy” manner but with Washington DC Water And Sewer Authority water rather than that of the famed French hot mineral sping.

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