As a change from mayonnaise, dress the potatoes while they're still warm in a simple vinaigrette. Pour into the bowl you're using for the salad and toss the potatoes and the chives in it Season as you like.. This is like a cross between a relish and a salad. It's easy to make and what's more, like the pie, you can make it up to a week before and keep it stored in a Kilner-type jar until you need it. It will go with most picnic foods from pies to cheese and if it's not used up you can take it home in the jar This is like a cross between a relish and a salad. Repeat with the rest of the jelly until it's used up.The pie will keep for about a week in the fridge, so it's not necessary to rush around the day before. To make the most dramatic impression take the whole pie on a picnic, and cut it up there.
Serve cold with Cumberland sauce, piccalilli or your favourite chutney.. Leave to cool but do not let it set.Once the pie is cold, check around the pastry for any holes and fill them with a little softened butter so that the jelly doesn't escape. Pour about a third of the stock into the round hole in the top of the pastry a little at a time in case there are any more holes Return the pie to the fridge for 15 minutes. You can decorate the top and edges if you like.Brush the top of the pie all over with the beaten egg and cook for 45 minutes.
Heat about 60ml of the stock in a saucepan and stir in the gelatine until it's dissolved then stir that into the rest of the stock. If it is colouring too much, cover with foil and turn the oven down. Remove the ring and brush the sides and top again with egg before baking for a further 15 minutes until nicely coloured Remove from the oven and leave to cool. Once the pie is cold refrigerate for a couple of hours.Meanwhile measure 300ml of the reserved ham stock, soak the gelatine leaves in cold water until they soften and squeeze out the excess water.