Jambon Persillé

Ham is to Easter what turkey is to Thanksgiving in most households. And so it is in Burgundy, famous for its hams and its monasteries, among other things, and the mustard of its capital city, Dijon. This glittering pink-and-green aspic of ham and parsley is a Burgundian Easter specialty. It would make a spectacular summer dish for a large buffet party—or, for that matter, a winter buffet.