Dish
Jambon persillé
Jellied ham
Jambon persillé is made by poaching ham hocks in a broth made with vegetables and white wine. The ham is then shredded and mixed with a gelatinous broth made with the cooking liquid and parsley. The dish is typically served cold as an appetizer or a light lunch. Jambon persillé is a high-protein dish that is low in carbohydrates and fat. It is also a good source of collagen from the gelatin in the broth.
Origins and history
Jambon persillé originated in the Burgundy region of France, where it has been a popular dish for centuries. It was originally served as a main course, but today it is often served as an appetizer or a light lunch.
Dietary considerations
Gluten-free
Variations
There are many variations of jambon persillé, including using different types of ham or adding other herbs such as tarragon or chives. Some recipes also call for adding white wine or vinegar to the broth for added flavor.
Presentation and garnishing
Jambon persillé is typically served in a terrine or a loaf pan. The ham and parsley mixture is poured into the pan and allowed to set in the refrigerator for several hours. Garnish with parsley or cornichons for added flavor.
Tips & Tricks
To make the broth more flavorful, add a bouquet garni made with thyme, bay leaves, and peppercorns.
Side-dishes
Jambon persillé is often served with a side of crusty bread or a simple green salad.
Drink pairings
Chilled white wine or Champagne
Delicious Jambon persillé recipes
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