Jambon persillé

Jambon persille is a very traditional Burgundian dish. It is served as a starter with gherkins, Dijon

Mustard and crusty bread.

Jambon persillé can be kept for up to a week in the refrigerator but once cut it should be eaten within three days.  It is served in the bowl, cut in slices like a terrine or in wedges like a cake.

Preparation Time             30  Mins

Cooking Time               6.25  Hrs

Elapsed Time                 10  Hrs

Ingredients

For 10 servings…

1810 gms         Gammon  - raw        

1810 gms         Bacon  - hock          

2                    Pig's trotters  - split   

450 gms           Bones  - veal           

260 cl              Water       

2                    Onions  - each stuck with a clove

1                    Leek  - split

3 sticks            Celery       

2                    Carrots      

                     Bouquet garni          

2 tsp               Peppercorns            

1 bottle            Wine  - dry white     

6                    Shallots  - chopped finely        

6 cloves           Garlic  - chopped finely          

3 tsp               Mustard  - Dijon       

3 tbs               Vinegar  - white wine 

5 tbs               Parsley  - chopped    

                     Pepper      

                     Salt          

Method

If the gammon and bacon hock are very salty, soak them overnight in cold water, changing the water once or twice if possible.

Blanch the gammon, hock, trotters and veal bones by putting them in a large pot of cold water, bringing it to the boil and simmering for 5 minutes.  Drain and rinse them with cold water.

In a large pan put the gammon, hock, trotters, veal bones, onions, leek, celery, carrots, bouquet garni, peppercorns, three-quarters of the wine and enough water to cover. Bring everything slowly to the boil, skim well and simmer slowly, uncovered, for 6 hours or until the meat is tender enough to be pulled apart with a fork.  Skim the broth often to keep the mixture clear, removing any fat from the surface.  Add more water as necessary to keep the meat covered.  Let the mixture cool slightly and then lift out all the meat with a draining spoon.  Discard the pig’s trotters and the skin from the gammon and hock.  Remove the meat from the bones, and set it aside.

Skim any fat from the surface of the cooking liquid and boil it until it is reduced to 1.25 litres to make aspic.

Pull the meat into large chunks with two forks and mix it with the shallots, garlic and mustard.

Strain the cooking broth through muslin and season it to taste.  Scald the remaining wine and vinegar by bringing it just to the boil and pour it over the parsley to give it a bright green colour. Then mix the wine and parsley with the meat mixture.  Check the seasoning.  Put it into a 3 litre bowl, spreading it level.  Spoon over the aspic so it runs down between the pieces; it should barely cover the meat.  Cover the bowl and chill the aspic until completely set - at least 6 hours.

Wine recommendations

A Burgundy - red or white.

Conventional

     Meursault

Interesting

     Beaune

     Mâcon

     Montagny

     Santenay

     Volnay