HAM JELLY

From 1922:

This is excellent as a garnish, or may be eaten by itself. It also uses up the remains of cold ham.
To make it, take the odd pieces of ham and chop them very finely. To each pint of meat allow a level tablespoonful of butter and a teaspoonful of dry mustard, then mix in half a pint of whipped cream and quarter of a pint of aspic, both of which should be beaten together. Pack in a ring mould and place on ice to cool. When firm, turn it out on a cold dish and fill the ring up with sliced tomatoes and cucumbers.