Jambon Persillé

Name: Jambon Persillé
Yield: Serves 8
Cuisine: France
Ingredients: 4 onions; 1–kg / 2¼–lb piece of uncooked ham or unsmoked mild gammon; 8 cloves; large handful of flat-leaved parsley; 1 bottle of dry white wine; 1 pig’s trotter, split, blanched and rinsed; 4 celery stalks; 2 carrots, sliced; 2 bay leaves; 2 tbsp white wine vinegar salt and pepper; 15 g/ ½ oz leaf gelatine; 4 garlic cloves

Preparation info

Serves
8

Difficulty
Medium

Appears in

The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

About

Ham cooked in white wine and served in a parsleyed aspic is a classic Burgundian dish.

Ingredients

1–kg / 2¼–lb piece of uncooked ham or unsmoked mild gammon
1 bottle

Europe
France
Main course
Mediterranean

Method

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 cel