Jambon persillé
Jambon persillé is a classic dish from the Burgundy region of France — a beautiful example of rustic French charcuterie.It’s essentially ham (jambon) set in a parsleyed gelatin, often served chilled as a starter. The dish combines pieces of cooked ham (usually from the shoulder or picnic ham) with a savory broth made from pork stock, white wine, aromatics (like garlic, shallots, and onion), fresh parsley, and sometimes vinegar or mustard. The mixture is poured into a mold and left to set until firm.When sliced, you get a mosaic of pink ham and bright green parsley suspended in a glistening, flavorful jelly — simple but elegant. It’s often served with cornichons, Dijon mustard, and crusty bread, and pairs perfectly with a crisp white Burgundy or a light red like Pinot Noir.
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Ingredients
For the ham and stock
- 2.2 lbs cooked ham diced into bite-sized pieces
- 1 pork hock or a few ham bones, for flavor; optional
- 1 onion halved
- 1 carrot roughly chopped
- 1 bouquet garni (parsley stems, thyme, bay leaf)
- 2 cloves garlic crushed
- 2 cups dry white wine
- 2 cups water
- Salt and pepper to taste
For the jelly and assembly
- 7 tsp powdered gelatin or equivalent leaf gelatin
- 1 small bunch flat-leaf parsley finely chopped
- 1–2 tbsp white wine vinegar to taste
Instructions
Make the stock
- Place the hock, onion, carrot, bouquet garni, garlic, wine, and water in a pot. Bring to a simmer and cook for about 1½–2 hours, skimming off any foam.
- When done, strain the liquid through a fine sieve — you’ll need about 500 ml (2 cups) of clear broth.
Prepare the gelatin
- If using leaf gelatin, soften it in cold water. If using powdered, sprinkle it over a small amount of cool water to bloom. Warm the reserved broth until hot (not boiling), then stir in the gelatin until completely dissolved.
Flavor the liquid
- Stir in the chopped parsley and vinegar. Taste and adjust seasoning — it should be pleasantly savory with a slightly tangy edge.
Assemble
- In a loaf pan or terrine mold, layer pieces of ham and pour the parsley broth over them. Gently press down so the liquid surrounds the meat evenly.
Chill
- Cover and refrigerate for at least 8 hours (overnight is ideal) until firm and well set.
Serve
- To unmold, dip the pan briefly in warm water and invert onto a plate. Slice thickly.
- Serve cold with cornichons, a dab of Dijon mustard, and crusty bread.
Disclaimer
Some parts of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 668kcal (33%)Carbohydrates: 11g (4%)Protein: 66g (132%)Fat: 29g (45%)Saturated Fat: 8g (50%)Polyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 228mg (76%)Sodium: 3036mg (132%)Potassium: 1172mg (33%)Fiber: 3g (13%)Sugar: 3g (3%)Vitamin A: 4031IU (81%)Vitamin C: 82mg (99%)Calcium: 145mg (14%)Iron: 7mg (39%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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