Ham cooked in white wine and served in a parsleyed aspic is a classic Burgundian dish.
The day before you want to serve the dish, soak the ham or gammon in water overnight.
Next day, bring to the boil in fresh water, lower the heat and simmer for 15 minutes. Throw this water away and pour over the dry white wine, topping up with water to cover. Add the pig’s trotter, bay leaves, garlic, onions (one studded with the cloves), carrots, a handful of parsley stalks and the celery stalks. Bring to the boil, skim, lower the heat and simmer for 1¼ hours.
Strain the cooking liquid through a muslin-lined sieve into a bowl. Add the leaf gelatine and white wine vinegar and stir well until the gelatine is dissolved. When the ham is cool enough to handle, remove the skin and fat and discard, then cut the meat into dice. Put into a bowl with a handful of chopped flat-leaved parsley. Taste the reserved liquid, adding salt and pepper as needed. Pour over the ham and refrigerate to set. You should have a transparent aspic jelly with the meat and parsley suspended in it.
When well set, turn out of the bowl and serve cut in wedges.
© 1998 Alastair Little and Richard Whittington estate. All rights reserved.