Jambon Persillé Recipes

JAMBON PERSILLE

Steps:

• Place the ham hocks in a large saucepan and cover with water.
• Bring to the boil, simmer for 15 minutes, then drain.
• Add the wine and aromatics, and bring to the boil.
• Simmer for 1 1/4 hours then strain through a muslin-lined sieve into a large bowl.
• Discard the trotter and aromatics.
• Cool the ham, remove the fat and skin and roughly dice the meat.
• Heat the stock, and add the gelatine, stirring to dissolve.
• Add the white wine vinegar and season with salt and pepper to taste.
• Place a layer of ham in a large bowl and sprinkle with a layer of parsley.
• Repeat until all the ham and parsley are used up, then pour the stock over and refrigerate until set.
• Turn out of the bowl and serve sliced.

JAMBON PERSILLè

Steps:

• Combine the wine, roughly half the stock, the shallots, garlic, bay leaves, tarragon and peppercorns in a saucepan. Cover, bring to a boil and reduce to a simmer. Strip the parsley leaves from the stems and add the stems to the wine mixture. Simmer for 30 minutes. Wash and dry the parsley leaves, chop them and place in a small bowl. Pour 1/4 cup boiling water over the leaves to set the color and leave to cool. Pull apart the ham into uneven chunks, discarding fat and any sinew. (The finished aspic looks best if the ham isn't cut into cubes.)
• Pour the remaining stock into a medium bowl, sprinkle the gelatin on top and leave it until spongy, about 5 minutes. Strain the wine mixture into a measuring cup. There should be about 3 cups; if not, add a little water. Bring the wine mixture just back to a boil and pour it over the gelatin. Let stand a minute, then stir to melt the gelatin. Season with salt and pepper (remember, ham is salty) and let cool until tepid.
• Pour a shallow layer of aspic into a 2-quart glass bowl or terrine mold and chill in the refrigerator or over ice water until set. Mix the ham with the parsley (along with its liquid) in a large bowl. Add the remaining tepid aspic, mix well and transfer to the mold. Press the pieces of ham well below the surface of the aspic and make sure no air bubbles are trapped beneath the ham. Cover and chill until set, at least 6 hours. (It keeps well up to a week, but once cut should be eaten within a day or two.)
• To serve, dip the mold in hot water for 15 to 30 seconds. Run a knife around the edge, unmold onto a platter and slice.

JAMBON PERSILLé

Steps:

• Place stock, wine, onion, tied herbs, peppercorns and celery in a pot. Add spareribs, and simmer 1 hour. Remove meat and reserve for another use. Strain broth into a container and refrigerate overnight.
• Dice half the ham, including all fat. In a food processor, pulse ham, garlic, shallots and parsley just to mince. Season with salt and pepper. Cut remaining ham into matchsticks about 1/4-inch wide and an inch long.
• Remove all fat and sediment from broth. You should have about 2 cups. Soften gelatin in 1/3 cup cold water. Place broth in a saucepan, add gelatin and simmer just to dissolve. Mix half the broth with minced ham and spread a third of this mixture in a 6-cup loaf pan. Add half the ham sticks, arranging them across width of pan. Cover with some remaining broth. Repeat, ending with a layer of minced mixture. Pour all remaining broth on top. Cover with foil.
• Heat oven to 275 degrees. Cook 40 minutes. Allow to cool, then refrigerate until firm, at least 6 hours. Unmold and serve in slices.

JAMBON PERSILLE

Steps:

• 1. Combine the wine, roughly half the stock, the shallots, garlic, bay leaves, tarragon and peppercorns in a saucepan. cover, bring to a boil and redue to a simmer. Strip the parsley leaves from the stems and add the stems to the wine mixture. Simmer for 30 minutes. Wash and dry the parsley leaves, chop them and place in a small bowl. Pour 1/4 cup boiling water over the leaves to set the color and leave to cool. Pull apart the ham into uneven chunks, discarding fat and any sinew. (The finished aspic looks best if the ham isn't cut into cubes). 2. Pour the remaining stock into a medium bowl, sprinkle the gelatin on top and leave it until spongy, about 5 minutes. Strain the wine mixture into a measuring cup. There should be about 3 cups; if not, add a little water. Bring the wine mixture just back to a boil and pour it over the gelatin. Let stand a minute, then stir to melt the gelatin. Season with salt and pepper (remember, ham is salty) and let cool until tepid. 3. Pour a shallow layer of aspic into a 2-quart glass bowl or terrine mold and chill in the refrigerator or over ice water until set. Mix the ham with the parsley (along with its liquid) in a large bowl. Add the remaining tepid aspic, mix well and transfer to the mold. Press the pieces of ham well below the surface of the aspic and make sure no air bubbles are trapped beneath the ham. Cover and chill until set, at least 6 hours. (It keeps well up to a week, but once cut should be eaten within a day or two). 4. To serve, dip the mold in hot water for 15-30 seconds. Run a knife around the edge, unfold onto a platter and slice.