Jambon Persillé with a Twist

Ingredients

• 1.5 kg (3.3 lbs) cooked ham 1.5 kg (3.3 lbs) cooked ham
• 1 onion, peeled and quartered 1 onion, peeled and quartered
• 2 carrots, peeled and roughly chopped 2 carrots, peeled and roughly chopped
• 2 celery stalks, roughly chopped 2 celery stalks, roughly chopped
• 2 cloves of garlic, crushed 2 cloves of garlic, crushed
• 1 bay leaf 1 bay leaf
• 10 black peppercorns 10 black peppercorns
• 1 bunch of fresh parsley 1 bunch of fresh parsley
• 1 sprig of fresh thyme 1 sprig of fresh thyme
• 1 sprig of fresh chives 1 sprig of fresh chives
• 10 gelatin sheets 10 gelatin sheets
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 32g
• Fiber: 0g
• Salt: 2g

Preparation

1. 1.
   In a large pot, combine the cooked ham, onion, carrots, celery, garlic, bay leaf, and black peppercorns. Add enough water to cover the ingredients.
2. 2.
   Bring the pot to a boil, then reduce the heat and let it simmer for 1 hour.
3. 3.
   Remove the ham from the pot and set it aside to cool. Strain the cooking liquid and discard the vegetables and spices.
4. 4.
   Finely chop the cooled ham and set it aside.
5. 5.
   Soak the gelatin sheets in cold water for about 5 minutes, or until softened.
6. 6.
   In a separate pot, bring 500ml (2 cups) of the strained cooking liquid to a simmer. Add the parsley, thyme, and chives, and let it infuse for 5 minutes.
7. 7.
   Remove the pot from the heat and strain the liquid to remove the herbs.
8. 8.
   Squeeze the excess water from the gelatin sheets and add them to the hot liquid, stirring until fully dissolved.
9. 9.
   Season the liquid with salt to taste.
10. 10.
    In a terrine mold or a loaf pan, layer the chopped ham and pour the hot liquid over it.
11. 11.
    Let the terrine cool to room temperature, then refrigerate for at least 4 hours, or until set.
12. 12.
    Once set, remove the terrine from the mold and slice it into thick slices.
13. 13.
    Serve chilled and enjoy!

Treat your ingredients with care...

• Gelatin — Make sure to follow the instructions on the gelatin package for soaking and dissolving. Different brands may have slightly different instructions.

Tips & Tricks

• For a more intense flavor, you can add a splash of white wine or brandy to the cooking liquid.
• Serve the Jambon Persillé with a dollop of Dijon mustard for an extra kick.
• If you prefer a smoother texture, you can blend the parsley jelly before pouring it over the ham.
• Experiment with different herbs and spices to customize the flavor of the dish.
• Make sure to slice the terrine just before serving to maintain its shape and presentation.

Serving advice

Serve the Jambon Persillé as an appetizer or as part of a charcuterie platter. Accompany it with crusty bread, cornichons (pickles), and a glass of dry white wine for a complete French experience.

Presentation advice

Arrange the sliced Jambon Persillé on a platter, garnished with fresh parsley leaves. The vibrant green color of the parsley jelly against the pink ham creates an appealing visual contrast.