📝 About This Recipe
A cornerstone of Burgundian gastronomy, Jambon Persillé is a stunning mosaic of tender ham set within a crystal-clear, herb-flecked aspic. Traditionally served at Easter, this rustic yet elegant terrine balances the saltiness of slow-cooked pork with the sharp, vibrant acidity of Aligoté wine and fresh parsley. It is a masterpiece of texture and visual appeal, offering a refreshing and sophisticated start to any festive meal.
🥗 Ingredients
The Meat and Aromatics
- 2 kg Uncooked Smoked Ham Hock (soaked in cold water overnight to desalinate)
- 1 Pork Trotter (split lengthwise; provides natural gelatin)
- 2 medium Carrots (peeled and halved)
- 1 large Yellow Onion (peeled and studded with 2 cloves)
- 1 large Leek (white and light green parts only, cleaned)
- 4 Garlic Cloves (smashed)
- 1 Bouquet Garni (thyme, bay leaf, and parsley stalks tied together)
- 10 Black Peppercorns (whole)
The Aspic and Finishing
- 500 ml Dry White Wine (preferably Bourgogne Aligoté)
- 3 tablespoons White Wine Vinegar (to brighten the jelly)
- 2 large bunches Flat-Leaf Parsley (leaves only, very finely chopped)
- 2-3 Gelatin Sheets (optional, only if the natural stock is too thin)
- Fine Sea Salt (to taste)
👨🍳 Instructions
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1
Place the pre-soaked ham hocks and the split pork trotter in a large stockpot. Cover with fresh cold water, bring to a boil for 5 minutes, then drain and rinse the meat to remove impurities.
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2
Return the blanched meat to the cleaned pot. Add the carrots, clove-studded onion, leek, garlic, bouquet garni, and peppercorns.
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3
Pour in the white wine and enough cold water to fully submerge the ingredients by at least 2 inches. Bring to a very gentle simmer.
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4
Skim any foam from the surface. Cover partially and cook at a bare simmer for 3 to 3.5 hours, or until the meat is completely tender and falling off the bone.
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5
Carefully remove the ham hocks and trotter from the liquid. Set them aside on a tray to cool slightly. 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, concentrating the flavor and natural gelatin. Stir in the white wine vinegar.
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7
Check the gelatin strength: place a spoonful of liquid on a cold plate in the fridge; it should set into a firm jelly. If too soft, whisk in softened gelatin sheets.
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8
While the liquid cools to room temperature, shred the ham into bite-sized chunks, discarding skin, fat, and bones. Ensure you have a mix of larger and smaller pieces for texture.
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9
In a large bowl, toss the shredded ham with the finely chopped parsley until every piece is vibrantly coated in green.
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10
Line a terrine mold or deep glass bowl with plastic wrap. Pack the parsleyed ham into the mold firmly but do not crush it.
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11
Slowly pour the cooled (but still liquid) stock over the ham until it is completely covered and the liquid has filled all the crevices.
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12
Tap the mold gently on the counter to release air bubbles. Cover with plastic wrap and refrigerate for at least 12 hours, preferably 24, to set completely.
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13
To serve, dip the mold briefly in warm water, invert onto a cutting board, and slice into thick, beautiful slabs.
💡 Chef's Tips
Always soak your ham hocks overnight; modern hams are salty and this step ensures the final jelly isn't overpowering. For a crystal-clear aspic, never let the stock reach a rolling boil—a gentle 'smile' of a simmer is all you need. Use the freshest flat-leaf parsley you can find; curly parsley is too tough for this delicate application. Don't skip the vinegar—the acidity is essential to cut through the richness of the pork and gelatin. If you want a more rustic look, leave some of the softer fat from the hock mixed in with the meat.
🍽️ Serving Suggestions
Serve with a side of sharp Dijon mustard and crunchy cornichons to balance the richness. Pair with a chilled glass of Bourgogne Aligoté or a light-bodied Beaujolais. Accompany with thick slices of toasted sourdough or a crusty French baguette. Serve alongside a simple green salad dressed with a sharp shallot vinaigrette. This dish is a perfect addition to a charcuterie board or a picnic spread.