Ham in cheese
6 servings
90 minutes
Ham in cheese is an elegant dish of Russian cuisine that combines the tenderness of cheese, the spiciness of garlic, and the freshness of greens. Its roots trace back to traditional appetizers where simplicity in preparation and rich flavor are key. The cheese shell infused with the aromas of garlic and greens envelops the ham, creating a harmonious duet of textures—dense, firm meat and the softness of the cheese mass. Gelatin adds structure, allowing the dish to be easily sliced into even pieces. This appetizer is perfect for festive gatherings and light snacks and pairs well with fresh vegetables or greens. Ham in cheese is not just a snack but a stylish and tasty element of a festive table that surprises with its refined simplicity.
1
Grate the cheese on a fine grater. Wash the greens, dry them, and chop finely.
- Cheese: 400 g
- Green: 1 bunch
2
Peel the garlic and pass it through a garlic press.
- Garlic: 1 clove
3
Place gelatin in a small pot, cover with cold water, and let it swell for 40-60 minutes.
- Gelatin: 1 tablespoon
- Water: 60 ml
4
Place the pot with swollen gelatin on low heat. Heat, stirring, until the gelatin is completely dissolved, without bringing it to a boil.
5
Put cheese, greens, garlic in a bowl, add gelatin solution and mix well.
- Cheese: 400 g
- Green: 1 bunch
- Garlic: 1 clove
- Gelatin: 1 tablespoon
6
Spread plastic wrap on the table and place the cheese mixture on it. Cover the cheese mixture with plastic wrap and roll it out to a thickness of 1 cm (the cheese mixture should be rolled to match the size of the ham block).
7
Place the ham on the rolled-out mass and wrap it so that the ham is inside (the cheese mass should fit tightly around the ham).
- Ham: 300 g
8
Wrap the ham in plastic wrap and refrigerate for 2-4 hours. When serving, slice the ham.