In a large stainless steel or enameled kettle combine ham, veal bones and calves' feet and add cold water to cover. Bring to a boil and simmer for 5 minutes. Drain in a colander and refresh under col d running water. Rinse kettle and return meats and bones to it along with 2 celery stalks, 1 carrot and onion, all coarsely chopped, 4 garlic cloves, crushed, and a cheesecloth bag containing 6 table spoons of minced tarragon, thyme, spices, 12 parsley stems and bay leaves. Add chicken stock, 4 cups wine and enough cold water to cover ingredients by at least 2 inches. Bring to a boil and simmer, partially covered, skimming froth as it rises, for 2 to 2 1/2 hours, or until ham is tender. Let ham cool in its liquid for 1 hour.

Remove ham to a cutting board and strain stock through a fine sieve, discarding all other solids. Skim fat from stock; you should have 8 cups. If you have more liquid, reduce over high heat and let i t cool. Remove skin and fat from ham and cut meat into large sections. Pull ham apart with a fork or cut it into 2 1/2-inch pieces, trimming off all fat and gristle. In a large glass serving bowl com bine ham with shallot, vinegar and remaining white wine, tarragon, and minced garlic. Toss well and chill, covered, for at least 1 hour.

Clarify stock for aspic: In a large saucepan combine lightly beaten egg whites and crushed egg shells with well-washed leeks greens, remaining carrots, celery and parsley stems, all chopped. Whisk in ham stock and bring to a boil, whisking constantly. Simmer, uncovered and undisturbed for 30 minutes. Egg whites and vegetables will form a crust over top. When liquid is perfectly clear, ladle it t hrough a colander lined with a double thickness of rinsed cheesecloth into a large bowl and discard solids.

Set bowl of aspic over a bowl of cracked ice and stir until it is of raw egg white consistency. Add parsley leaves, pour aspic over ham mixture, and chill, covered, overnight. Flavors will intensify if chilled 1 to 2 days.

>From Taste Show #TS4717