Jambon Persillé

Half of the charm of Burgundian parsleyed ham is its color, a brilliant mosaic of pink meat set in a shimmering green aspic of white wine. My local charcutier adds lots of finely chopped shallot and a touch of garlic to the mold, and I have done the same here. I think you will like the piquant contrast of salty ham with the wine and aromatics. Full-scale Jambon Persillé is a perfectionist exercise, calling for up to six hours of simmering to fully cook the raw ham and pig’s feet (they add v