Jambon Persillé

Name: Jambon Persillé (Jellied Ham with Parsley)
Cuisine: France
Ingredients: 1 bouquet garni; 2 cloves garlic; 1 onion; 1 carrot; 15 fl oz (450 ml) white wine; 2–3 pieces pig’s skin, scraped; 1 calf’s foot, cleaned and blanched; 2 lb (1 kg) leg of ham, soaked in cold water for a few hours; 2 tablespoons wine vinegar; Salt and pepper; 8 oz (250 g) parsley, finely chopped; 1 sprig tarragon; Salt and pepper

Jellied Ham with Parsley

Preparation info

Serves
8 to 10

Difficulty
Easy

Appears in

Floyd on France

By Keith Floyd

Published 1987

About

This is another dish that requires the cooperation of your friendly butcher. It is often served as an hors d’oeuvre in restaurants – but that is not practical at home, since you must make quite a large quantity. So use it as the main course for a summer lunch or picnic.

Ingredients

2 lb (1 kg) leg of ham, soaked in cold water for a few hours
1 calf’s foot, cleaned and blanched

Europe
France
Main course
Lunch
Starter
Gluten-free
Summer
Burgundy
Mediterranean

Method

In a large saucepan place the ham, the calf’s foot, pieces of pig’s skin, wine, carrot, onion, garlic, bouquet garni, tarragon and seasoning. Add enough cold water to cover and bring to the boil. Reduce the heat and simmer for 2 hours. Allow to cool in the cooking liquid.

Remove and drain the meats, reserving the cooking liquid. Chop the pig’s skin finely and mix with half the parsley a