JAMBON PERSILLE
Categories Condiment/Spread Pork Appetizer Bake Cocktail Party Dinner Lunch Buffet Ham
Yield 10 appetizer servings
Number Of Ingredients 11
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.
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Liz Martinez
[email protected]This recipe is a bit bland for my taste.
solomon hadera
[email protected]I'm not usually a fan of ham, but this dish changed my mind.
Christine Naziwa
[email protected]This is one of my favorite recipes. It's so delicious and easy to make.
Leah Rose
[email protected]I've made this dish several times and it's always a hit.
Whahid Abir
[email protected]This recipe is easy to follow and the results are amazing.
Lalijoonstan Elghorfi
[email protected]I'm not a big fan of parsley, but I still enjoyed this dish.
Ayman Musa
[email protected]This is a great recipe for using up leftover ham.
Zina Sayed
[email protected]I love the combination of ham, parsley, and cheese in this dish.
Monique Mitchell
[email protected]This recipe is a bit time-consuming, but it's worth the effort.
Aazan jutt
[email protected]I've never had jambon persille before, but I'm so glad I tried this recipe. It's delicious!
Md. Munir Uddin
[email protected]This dish is so flavorful and elegant. I can't wait to make it again.
Prince Mainul
[email protected]I'm always looking for new ways to cook ham and this recipe is definitely a winner.
Friday Ekeke
[email protected]This recipe is a keeper. I'll be making it again and again.
Kaye Jade
[email protected]I made this for my family and they loved it. Even my picky kids ate it all up.
Antony Mahon
[email protected]This dish is perfect for a special occasion or a weeknight meal.
informative and entertainment
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of ham, but I was pleasantly surprised.
Anya Louise
[email protected]This was my first time making jambon persille and it was surprisingly easy. I'll definitely be making it again.
MB Manish
[email protected]Followed the recipe exactly and it came out delicious. The parsley really adds a nice pop of flavor.
John Quituizaca
[email protected]I've made this dish several times and it always turns out perfect. It's a great way to use up leftover ham.
Donna A. Hill
[email protected]This jambon persille was a hit at my last dinner party. The flavors were so well-balanced and the presentation was beautiful.