Entree: France – Burgundy – Jambon Persillé (Cold herbed ham set in a clear parsley-infused aspic)

Serving Size: 6

Approximate Time

Prep 35 min

Cook 2 hrs 30 min

Additional 6 hrs

Total 8 hrs 30 min

Ingredients

- 1 ham hock, about 2 lb (900 g)
- 1 lb (454 g) cooked cured ham, diced (approx. usable weight)
- 4 cups (960 ml) cold water
- 1 cup (240 ml) dry white wine
- 1 medium onion, halved
- 1 carrot, roughly chopped
- 1 celery stalk, roughly chopped
- 2 bay leaves
- 1 tbsp (15 ml) whole black peppercorns
- 4 garlic cloves, crushed
- 2 cups packed flat-leaf parsley leaves, finely chopped (about 60 g)
- 1 tbsp (15 ml) white wine vinegar
- 2 tsp (6 g) powdered gelatin
- 3 tbsp (45 ml) cold water for blooming gelatin
- 1 tsp (5 g) salt, plus more to taste
- 1/4 tsp (1 g) freshly ground black pepper
- Optional for serving: Dijon mustard, cornichons, crusty baguette

Instructions

1. Rinse the ham hock and place it in a large pot with 4 cups (960 ml) cold water, white wine, onion, carrot, celery, bay leaves, peppercorns, and crushed garlic.
2. Bring to a gentle simmer over medium heat, skimming any foam, then reduce heat to low and simmer very gently, partially covered, until the meat is tender and the stock is richly gelatinous, about 2 to 2 1/2 hours.
3. Remove the ham hock and strain the cooking liquid through a fine-mesh sieve into a bowl; discard solids. If stock is not strongly gelatinous when chilled, dissolve the 2 tsp (6 g) powdered gelatin in 3 tbsp (45 ml) cold water and stir into 1/2 cup (120 ml) warmed strained stock to bloom, then return to the rest of the strained liquid.
4. Taste the stock and season with 1 tsp (5 g) salt, 1/4 tsp (1 g) pepper, and 1 tbsp (15 ml) white wine vinegar; adjust to a bright, balanced flavor. Chill until just starting to set at the edges (lukewarm to cool).
5. Remove any meat from the ham hock, finely shred or chop and combine with the diced cooked ham to yield a mix of chunky and shredded pieces. Reserve any excess fat and discard bones.
6. Lightly stir the chopped parsley into the cooled stock so that the herbs distribute evenly. Fold in the ham mixture.
7. Arrange a terrine mold or loaf pan so meat distributes attractively; pour the parsley-stock mixture over the ham, pressing down to eliminate air pockets.
8. Chill in the refrigerator until completely set, at least 6 hours or overnight. To unmold, dip the bottom of the mold briefly in warm water and invert onto a platter.
9. Slice and serve cold with Dijon mustard, cornichons, and crusty bread.