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Jambon Persillé Parsleyed Ham
Zham-BOH(N) pare-see-YAY
Preparation info
16 fl oz
- Difficulty
Easy
Appears in
By Jaclyn Pestka, Wayne Gisslen and Lou Sackett
Published 2010
Ingredients
| Ingredients | U.S. | Metric |
| Smoked ham |
Method
Procedure
Preparation
- Trim the ham of all fat and connective tissue. Cut it into rough ⅜-in. (1-cm) dice.
- Place a grease-free
16 -fl oz 0.5 -
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