Jambon Persillé du Morvan

The hilly Morvan district, lying roughly between Vêzelay and Autun and now a National Park, is famous for its ham and dried sausages. In this recipe the ham is set in an aspic of white wine and parsley, forming a brilliant mosaic of pink and green. When this recipe is made there should be plenty of meat, as well as bones and skin to provide gelatine, so I like to use a piece of raw gammon as well as a bacon hock. Our local charcutier adds lots of finely chopped shallot to his parsleyed ham