Ham Persillade with Mustard Potato Salad and Mashed Peas Recipe

Ingredients

• 6 long parsley sprigs, divided
• 1 3/4 cups reduced-sodium chicken broth
• 1 large garlic clove, minced
• 2 teaspoons unflavored gelatin (from 1 envelope)
• 3 tablespoons water
• 1 (3/4-pound) piece baked ham, cut into 1/2-inch cubes (2 cups)
• 1/2 cup mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons white-wine vinegar
• 2 celery ribs, finely chopped (1 cup)
• 1/4 cup chopped cornichons or sour gherkins
• 1 pound boiled potatoes, peeled and cut into 1/2-inch cubes (2 1/2 cups)
• 1 (10-ounce) box frozen baby peas, thawed
• 2 teaspoons finely chopped marjoram
• 3 tablespoons extra-virgin olive oil
• Equipment: 4 (16-ounce) wide jars or containers with lids
• Garnish: celery leaves