Jambon Persille

• 750 g leg ham in one piece with the skin on
• 150 g mirepoix
• 2

Soften the mirepoix and the garlic in the butter in a generous pot. Add the white wine, water, ham, herbs and peppercorns. Bring to the boil and simmer for one hour. Remove the ham from this court-bouillon and allow to cool. Strain the court-bouillon, cool and refrigerate. Remove any fat left on the surface.

Add one-third of the court-bouillon to the stock and taste. The court-bouillon