Best 3 Jambon Persillè Recipes

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Jambon persillé is a classic French dish that is perfect for any occasion. It is a terrine made with ham, parsley, and eggs, and it is typically served cold. The dish is believed to have originated in the Burgundy region of France, and it is still very popular there today. There are many different recipes for jambon persillé, but they all share some common ingredients and techniques. The ham is usually cooked before it is added to the terrine, and the parsley is typically chopped and mixed with the eggs. Additional ingredients, such as onions, carrots, and celery, may also be added. The mixture is then poured into a mold and baked or steamed until it is set. Once the terrine is cooked, it is chilled and served cold. Jambon persillé can be served as an appetizer or a main course, and it is often accompanied by a green salad. It is also a popular dish to serve at picnics and potlucks. This article provides three different recipes for jambon persillé: a classic recipe, a simplified recipe, and a vegetarian recipe. The classic recipe is the most traditional, and it uses a variety of ingredients, including ham, pork belly, veal, and tongue. The simplified recipe is a bit easier to make, and it uses fewer ingredients. The vegetarian recipe is a great option for those who do not eat meat, and it uses tofu instead of ham.

Check out the recipes below so you can choose the best recipe for yourself!

JAMBON PERSILLé



Jambon Persillé image

Provided by Florence Fabricant

Categories     dinner, weekday, main course

Time 2h

Yield 8 to 12 servings

Number Of Ingredients 13

4 cups chicken stock
1 1/2 cups dry white wine
1 onion stuck with 2 cloves
1 bay leaf, 1 sprig parsley, 1 sprig thyme, tied together
1 teaspoon black peppercorns
1 stalk celery, with leaves
1 pound spareribs
1 2-pound piece of boiled ham, preferably jambon de Paris
2 large garlic cloves
2 shallots
1 cup, packed, flat-leaf parsley leaves
Fine sea salt and freshly ground black pepper
2 packets plain gelatin

Steps:

  • Place stock, wine, onion, tied herbs, peppercorns and celery in a pot. Add spareribs, and simmer 1 hour. Remove meat and reserve for another use. Strain broth into a container and refrigerate overnight.
  • Dice half the ham, including all fat. In a food processor, pulse ham, garlic, shallots and parsley just to mince. Season with salt and pepper. Cut remaining ham into matchsticks about 1/4-inch wide and an inch long.
  • Remove all fat and sediment from broth. You should have about 2 cups. Soften gelatin in 1/3 cup cold water. Place broth in a saucepan, add gelatin and simmer just to dissolve. Mix half the broth with minced ham and spread a third of this mixture in a 6-cup loaf pan. Add half the ham sticks, arranging them across width of pan. Cover with some remaining broth. Repeat, ending with a layer of minced mixture. Pour all remaining broth on top. Cover with foil.
  • Heat oven to 275 degrees. Cook 40 minutes. Allow to cool, then refrigerate until firm, at least 6 hours. Unmold and serve in slices.

Nutrition Facts : @context http, Calories 371, UnsaturatedFat 11 grams, Carbohydrate 11 grams, Fat 20 grams, Fiber 2 grams, Protein 30 grams, SaturatedFat 6 grams, Sodium 1232 milligrams, Sugar 3 grams, TransFat 0 grams

JAMBON PERSILLè



Jambon Persillè image

Provided by Julia Reed

Categories     appetizer

Time 7h

Yield 10 appetizer servings

Number Of Ingredients 11

1 bottle dry chardonnay
3/4 cup veal or chicken stock
4 shallots
2 cloves garlic
2 bay leaves
3 sprigs tarragon
1 teaspoon black peppercorns
1 large bunch curly parsley
1 piece cooked ham, about 2 pounds
2 tablespoons powdered gelatin
Salt and freshly ground white pepper

Steps:

  • Combine the wine, roughly half the stock, the shallots, garlic, bay leaves, tarragon and peppercorns in a saucepan. Cover, bring to a boil and reduce to a simmer. Strip the parsley leaves from the stems and add the stems to the wine mixture. Simmer for 30 minutes. Wash and dry the parsley leaves, chop them and place in a small bowl. Pour 1/4 cup boiling water over the leaves to set the color and leave to cool. Pull apart the ham into uneven chunks, discarding fat and any sinew. (The finished aspic looks best if the ham isn't cut into cubes.)
  • Pour the remaining stock into a medium bowl, sprinkle the gelatin on top and leave it until spongy, about 5 minutes. Strain the wine mixture into a measuring cup. There should be about 3 cups; if not, add a little water. Bring the wine mixture just back to a boil and pour it over the gelatin. Let stand a minute, then stir to melt the gelatin. Season with salt and pepper (remember, ham is salty) and let cool until tepid.
  • Pour a shallow layer of aspic into a 2-quart glass bowl or terrine mold and chill in the refrigerator or over ice water until set. Mix the ham with the parsley (along with its liquid) in a large bowl. Add the remaining tepid aspic, mix well and transfer to the mold. Press the pieces of ham well below the surface of the aspic and make sure no air bubbles are trapped beneath the ham. Cover and chill until set, at least 6 hours. (It keeps well up to a week, but once cut should be eaten within a day or two.)
  • To serve, dip the mold in hot water for 15 to 30 seconds. Run a knife around the edge, unmold onto a platter and slice.

Nutrition Facts : @context http, Calories 102, UnsaturatedFat 0 grams, Carbohydrate 8 grams, Fat 1 gram, Fiber 1 gram, Protein 3 grams, SaturatedFat 0 grams, Sodium 300 milligrams, Sugar 3 grams

JAMBON PERSILLE



JAMBON PERSILLE image

Categories     Condiment/Spread     Pork     Appetizer     Bake     Cocktail Party     Dinner     Lunch     Buffet     Ham

Yield 10 appetizer servings

Number Of Ingredients 11

1 bottle dry Chardonnay wine
3/4 cup veal or chicken stock
4 shallots
2 cloves garlic
2 bay leaves
3 sprigs tarragon
1 tsp black peppercorns
1 large bunch curly parsley
1 piece cooked ham, about 2 lbs.
2 Tbs powdered gelatin
Salt and freshly ground white pepper

Steps:

  • 1. Combine the wine, roughly half the stock, the shallots, garlic, bay leaves, tarragon and peppercorns in a saucepan. cover, bring to a boil and redue to a simmer. Strip the parsley leaves from the stems and add the stems to the wine mixture. Simmer for 30 minutes. Wash and dry the parsley leaves, chop them and place in a small bowl. Pour 1/4 cup boiling water over the leaves to set the color and leave to cool. Pull apart the ham into uneven chunks, discarding fat and any sinew. (The finished aspic looks best if the ham isn't cut into cubes). 2. Pour the remaining stock into a medium bowl, sprinkle the gelatin on top and leave it until spongy, about 5 minutes. Strain the wine mixture into a measuring cup. There should be about 3 cups; if not, add a little water. Bring the wine mixture just back to a boil and pour it over the gelatin. Let stand a minute, then stir to melt the gelatin. Season with salt and pepper (remember, ham is salty) and let cool until tepid. 3. Pour a shallow layer of aspic into a 2-quart glass bowl or terrine mold and chill in the refrigerator or over ice water until set. Mix the ham with the parsley (along with its liquid) in a large bowl. Add the remaining tepid aspic, mix well and transfer to the mold. Press the pieces of ham well below the surface of the aspic and make sure no air bubbles are trapped beneath the ham. Cover and chill until set, at least 6 hours. (It keeps well up to a week, but once cut should be eaten within a day or two). 4. To serve, dip the mold in hot water for 15-30 seconds. Run a knife around the edge, unfold onto a platter and slice.

Tips:

  • To make the perfect jambon persillé, it is important to use high-quality ingredients. This means using a good quality ham, fresh parsley, and a flavorful white wine.
  • When making the parsley jelly, be sure to let it cool completely before adding it to the ham. This will help to prevent the jelly from melting and making the ham soggy.
  • If you are short on time, you can use store-bought parsley jelly instead of making your own. However, homemade parsley jelly is definitely worth the effort if you have the time.
  • Jambon persillé is a versatile dish that can be served as an appetizer, main course, or even a light lunch. It is also a great dish to make ahead of time, as it will keep well in the refrigerator for up to 3 days.
  • To serve jambon persillé, simply slice it and arrange it on a platter. You can garnish it with fresh parsley or other herbs, if desired.

Conclusion:

Jambon persillé is a classic French dish that is perfect for any occasion. It is a delicious and elegant dish that is sure to impress your guests. With its simple ingredients and easy-to-follow instructions, jambon persillé is a dish that anyone can make.

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