Jambon Persillé

The quality of this dish depends on the ham used to make it. In Burgundy the ham is lightly cured so the meat in the aspic is rosy pink and the flavour not too salty. If possible, use similar unsmoked raw ham or gammon in Britain. Good cooked ham, or US processed ham, can also be substituted; if so, the ham should not be blanched, and it should be added to the calf’s feet and bones half-way through cooking as it will need only about an hour of simmering. The preferred white wine is a Burgun