Parsley is a good match for baked ham. Try flavoring aspic or a light jellied stock with parsley and white wine, then pour into a terrine which you have filled with rugged pieces of baked ham. Leave to set in the refrigerator for a few hours, turn out, then slice and serve cold with a green salad. You could also stir some pieces of leftover ham into a German-style casserole of sausage, beans, cabbage and onion for a hearty winter lunch or dinner.
** Food and Culture