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Jambon persillé – Burgundian ham in parsley aspic
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Source: https://recipheon.com/en/recipes/snacks/jambon-persille-burgundian-ham-in-parsley-aspic
About this recipe
Jambon persillé is a Burgundian appetizer with distinct pieces of ham set in clear aspic and plenty of parsley. White wine, vinegar, shallot and garlic give it a fresh, slightly tangy flavor. This home version uses a piece of cooked, unsmoked ham and ready-made clear broth. Gelatin makes the aspic possible without cooking meat with a calf's foot for hours. The parsley goes into the cooled liquid, and the ham is arranged in loose layers so the aspic can fill the gaps. After a night in the refrigerator, the terrine can be unmolded and cut into thick slices. Preparing the ham and broth in advance is not included in the stated time.
Ingredients
For 8 appetizer servings
800 g cooked, cured, unsmoked pork ham in one piece, without bones, rind or cartilage, ready to eat
500 g prepared clear unsalted pork or poultry broth, without pieces of meat or vegetables
150 g dry white wine, such as Burgundy Aligoté
60 g cold water for blooming the gelatin
12 g plain powdered pork gelatin
80 g fresh flat-leaf parsley leaves, without tough stems
30 g peeled shallot
8 g peeled garlic
25 g white wine vinegar
up to 2 g salt, depending on the saltiness of the ham
0.5 g ground black pepper
Steps
Line a terrine mold or loaf pan holding about 1.7 L with plastic wrap, leaving enough overhang to cover the top. Sprinkle the gelatin evenly over the weighed 60 g cold water and leave for about 10 minutes to bloom. Chop the shallot and garlic very finely. The ham must already be cooked and ready to eat, and the broth prepared and strained beforehand; their preparation is not included in the recipe time.
Pour the wine into a saucepan and add the shallot and garlic. Bring to a gentle boil and cook for about 5 minutes without a lid, until the shallot softens. Pour in all the broth and heat until the liquid just starts to boil gently. Take the saucepan off the heat; leave the shallot and garlic in the liquid.
With the saucepan off the heat, add all the bloomed gelatin and its water to the hot liquid. Stir until completely dissolved. Add the vinegar and pepper, taste, and add some of the prepared salt if needed. Leave any unused salt out of the dish. Do not bring the liquid back to a boil after adding the gelatin.
AI-generated Pour the liquid into a wide bowl and leave for about 20 minutes, stirring occasionally, until lukewarm but still freely flowing. Do not wait for it to start setting. Dry the parsley thoroughly and chop it finely, then stir all of it into the cooled aspic. Cut or pull the ham into irregular pieces about 2–3 cm across; do not reduce it to a paste.
Spoon a little parsley aspic into the bottom of the mold. Add a layer of ham pieces and spoon over more liquid. Repeat, distributing the ham and parsley evenly throughout the mold. Do not pack the ham into a solid mass: leave space between the pieces for the aspic.
AI-generated Pour in all the remaining aspic with the parsley, shallot and garlic. Gently move the mold and press down any protruding pieces with the back of a spoon so the liquid fills the gaps and covers the meat. Do not squeeze out the aspic, and do not pour any away. Level the surface and cover with the overhanging plastic wrap.
AI-generated Put the covered mold straight into the refrigerator and leave for at least 12 hours, until the aspic firmly holds the pieces of meat together. Keep the mold level while chilling. Do not leave the prepared terrine to rest for a long time at room temperature.
Unfold the plastic wrap from the top, lift the cold terrine out of the mold and carefully remove the wrap. Use a sharp knife to cut it into eight thick slices or portions, each containing pieces of ham and parsley aspic. Serve chilled. Keep any remaining terrine covered in the refrigerator.
Estimated nutrition
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