Parsleyed Ham Terrine

Jambon Persillé


Preparation info

  • Difficulty


  • Yield:



Appears in


By James Peterson

Published 1991

  • About

Jambon persillé is a terrine of ham, chopped parsley, and gelée. The ham is cut into strips and placed in alternating layers with the meat gelée and a large amount of chopped parsley. In the traditional version from Burgundy, the terrine is sliced, necessitating a rather stiff gelée to hold it together. Although the traditional version is wonderful, the version that follows is prepared with prosciutto instead of cooked ham and is served in individual portions, so the gelée can be kept fragile and trembling.


raw cured ham, such as prosciutto di parma 8 oz 250 g
brown meat gelée 3 cups 750 ml
large artichoke hearts, cooked and diced 2 2
reconstituted dried mushrooms, such as morels or porcini (cèpes) 1 oz (dry weight) 30 g
flat parsley, finely chopped 1 large bunch 1 large bunch


  1. Cut the ham slices into strips about ¼ inch (5 mm) wide.
  2. If the ham is salty, soak the strips in cold water for 10 minutes to eliminate the salt; pat them dry with paper towels.
  3. Melt the gelée in a 2-quart (2 liter) saucepan, holding it at a temperature that keeps it on the verge of setting.
  4. Chill 10 dariole molds and line them with gelée. Coat them as often as necessary to produce a -inch-thick (3 mm) layer of gelée. (A, B)

  5. Fill the gelée-lined dariole molds with alternating layers of ham strips, diced artichoke hearts, mushrooms, and parsley (about 1 tablespoon/15 milliliters of parsley per mold). Fill them with the chilled-but-not-set gelée. (C)

    Tap the molds firmly against a table to eliminate air pockets.

  6. Refrigerate the molds for 2 to 3 hours to set. (D)

  7. Unmold the jambon persillé onto cold plates and serve.