Lou Sackett, Jaclyn Pestka, Wayne Gisslen

Jambon Persillé Parsleyed Ham

Zham-BOH(N) pare-see-YAY

Preparation info

  • 16 fl oz

    • Difficulty

      Easy

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About

Ingredients

Ingredients U.S. Metric
Smoked ham 1

Method

Procedure

Preparation

  1. Trim the ham of all fat and connective tissue. Cut it into rough ⅜-in. (1-cm) dice.
  2. Place a grease-free 16-fl oz (0.5-