📝 About This Recipe
A crown jewel of Burgundian gastronomy, Jambon Persillé is a stunning terrine of tender ham suspended in a crystal-clear, herb-flecked aspic. Traditionally served during Easter celebrations, this rustic yet refined appetizer balances the salty richness of slow-cooked pork with the vibrant, acidic punch of fresh parsley and Aligoté wine. It is a masterpiece of texture and color that brings the soul of the French countryside to your table.
🥗 Ingredients
The Pork and Brine
- 2 lbs Smoked Ham Hock (rinsed well)
- 2 lbs Unsalted Pork Shoulder (cut into large chunks)
- 1 piece Calf's Foot or Pig's Trotter (split lengthwise; essential for natural gelatin)
The Aromatic Poaching Liquid
- 750 ml Dry White Wine (preferably Aligoté or Chablis) (one full bottle)
- 2 Carrots (peeled and halved)
- 1 Yellow Onion (peeled and studded with 3 cloves)
- 1 Leek (white and light green parts only, washed)
- 4 Garlic Cloves (smashed)
- 1 Bouquet Garni (thyme, bay leaf, and celery stalk tied together)
- 10 Black Peppercorns (whole)
The Parsley Finish
- 2 cups Fresh Flat-Leaf Parsley (very finely chopped)
- 3 tablespoons White Wine Vinegar (high quality)
- 2-3 Gelatin Sheets (optional, only if the natural stock is too thin)
👨🍳 Instructions
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1
Place the ham hocks, pork shoulder, and trotter in a large stockpot and cover with cold water. Bring to a boil for 5 minutes to blanch, then drain and rinse the meat to ensure a clear jelly later.
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2
Return the blanched meat to the cleaned pot. Add the wine, carrots, onion, leek, garlic, bouquet garni, and peppercorns.
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3
Add enough cold water to just cover the ingredients. Bring to a very gentle simmer; do not let it boil vigorously, as this will cloud the stock.
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4
Cook uncovered or partially covered for 3 to 3.5 hours, skimming any foam from the surface periodically, until the meat is falling off the bone.
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5
Carefully remove the meat to a large tray. Strain the cooking liquid through a fine-mesh sieve lined with cheesecloth into a clean saucepan.
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6
Boil the strained liquid over high heat to reduce it by about one-third, intensifying the flavor and gelatin concentration. You should have about 3-4 cups remaining.
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7
While the liquid reduces, shred the warm meat into bite-sized chunks (about 1-inch pieces), discarding all bones, fat, and gristle.
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8
In a small bowl, mix the finely chopped parsley with the white wine vinegar. This acidity is crucial to balance the rich pork.
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9
Taste the reduced stock. It should be slightly over-seasoned as flavors mute when chilled. If it doesn't feel 'sticky' on your fingers when cooling, whisk in bloomed gelatin sheets.
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10
Stir the parsley-vinegar mixture into the warm stock. The heat will slightly wilt the parsley and release its emerald color.
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11
Line a glass bowl or terrine mold with plastic wrap. Layer the pork chunks loosely into the mold, then pour the parsley-infused stock over the meat until completely submerged.
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12
Gently tap the mold on the counter to release air bubbles. Cover and refrigerate for at least 12 hours, preferably 24, to allow the aspic to set firmly.
💡 Chef's Tips
Always use a mix of ham hock and shoulder; the hock provides deep flavor while the shoulder provides the tender, meaty texture. If your stock isn't crystal clear after straining, whisk in two egg whites while simmering, then strain again to 'clarify' it. Do not chop the parsley in a food processor; it will become a paste. Hand-chopping ensures the beautiful 'flecked' mosaic appearance. Check the set of your jelly by placing a spoonful on a cold plate in the freezer for 2 minutes before committing to the mold.
🍽️ Serving Suggestions
Serve thick slices with a side of sharp Dijon mustard and cornichons for the classic experience. Pair with a crisp, acidic Burgundian Aligoté or a light-bodied Pinot Noir. Accompany with toasted sourdough or a crusty baguette to soak up the melting jelly. A simple side salad of bitter greens like frisée helps cut through the richness of the pork.