Asparagus with Ham Wraps and Vinaigrette

200 g cooked ham
8 slices cooked ham
100 g green grapes
16 asparagus spears
½ cup cream
1 small leek
Juice from 1 lemon
½ sheet gelatin
2 tbsp Madeira
3 tbsp white grape juice
1 tsp SIDS RASPBERRY VINEGAR
1 tsp brandy
1 tbsp sour cream
1 pea-size dab of mustard
3 tbsp butter
½ tsp pink/red peppercorns (optional)
SIDS SALT & PEPPER to taste

Remove the skins from the grapes, halve them and remove the seeds. Peel the asparagus and cook in boiling water for about 10 minutes. Remove the asparagus from the water and keep warm.
Whip cream until stiff. Cut the leek in thin strips and cook in boiling water for 2 minutes. Cut the ham into chunks and purée in a food processor or mixer. Dissolve the gelatin in 2 tablespoons hot water. Combine the puréed ham with the Madeira and gelatin until smooth, then season to taste with SIDS SALT & PEPPER. Carefully fold in the whipped cream.
Place ham slices on work surface, distribute the ham purée among the 8 slices and fold them to form small wraps. Tie up the ham wraps with the leek strips. Keep cool.
Heat lemon and grape juice in a small saucepan. Add SIDS RASPBERRY VINEGAR, brandy and sour cream then simmer until the sauce is reduced to about a third. Remove from stove, stir in the mustard and butter. Add the grapes and peppercorns to the sauce and stir to combine.
Serve asparagus with ham wraps and vinaigrette on a warm plate.