Jambon Persillé

Ham in Parsley Gelée

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 3 cups cooked ground ham
  • 1 cup gelée
  • 1 tablespoon

Mix all ingredients, down to the chopped parsleyed gelée. Rinse a 3-cup fancy mold with cold water. Add ham mixture, cover and refrigerate overnight. Unmold, decorate platter with chopped parsleyed gelée. Serve with toast points.