Jambon persillé

Jambon persillé

Cold parsleyed ham

By
From
Encyclopedia of Food and Cookery
Serves
8-10

A traditional dish from Burgundy, splendid for a buffet or picnic.

Ingredients

Quantity Ingredient
1kg ham, cooked or tinned, cut into 2.5 cm cubes
375ml well-flavoured chicken stock
125ml dry white wine
freshly ground black pepper
nutmeg
60g parsley, finely chopped
2 tablespoons powdered gelatine
125ml cold water
1-2 tablespoons tarragon vinegar

Method

  1. Simmer ham in stock and white wine, seasoned with pepper and nutmeg, for 5 minutes. Drain, reserving liquid. Put ham into a bowl or loaf tin which has been rinsed out with cold water and lightly dusted with parsley.
  2. Soften gelatine in water, then stir into hot liquid. When gelatine has dissolved, add remaining parsley and tarragon vinegar to taste. Allow to cool and when syrupy pour over the ham. Chill in refrigerator until well set, then unmould.
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