JAMBON PERSILLE
1 8-lb. trimmed, uncooked ham, with bone 2 lbs. veal (preferred) or beef bones 1 calf’s foot, split (easily available from your local butcher) or two pigs trotters, cut into pieces 2 medium onions, each studded with 2 cloves 4 carrots 1 fresh bay leaf 1 leek, cut into 4 inch lengths 2 cups dry white wine from Burgundy (preferred) or the closest local equivalent 3 cups chicken broth 10 black peppercorns 3 tbsp. fresh tarragon leaves 3 tbsp. fresh thyme leaves 1 small clove garlic, whole 1 handful of parsley stalks
4 tbsp. red wine vinegar 3 large egg whites 1 package powdered gelatin (optional) 3 ½ packed cups parsley leaves, minced ¼ packed cups fresh oregano leaves, minced (optional, replace with parsley for the classic recipe) ¼ packed cups fresh tarragon leaves, minced (optional, replace with parsley for the classic recipe) 2 minced large garlic cloves Salt and freshly ground pepper
For the sauce:
1 tsp Dijon mustard, I strongly prefer Edmond Fallot brand from Burgundy 1 tbsp white-wine vinegar 4 tbsp extra-virgin olive oil 2 small shallots, very finely chopped 4 large gherkins, finely chopped 2 tbsp capers, rinsed and chopped 4 sprigs tarragon, chopped 4 tbsp flat-leaf parsley, chopped
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If the ham is very salty soak it overnight, changing the water once. Blanch the ham, bones and calf’s foot (or trotters) by putting them into a big pot and covering with cold water. Bring up to the boil, lower the heat and simmer for five minutes. Drain and rinse.
Put the meat back in the rinsed pot and add the wine and enough cold water to cover. Add all ingredients up to the chicken broth and enough water or extra stock to cover all ingredients by 1 inch. Bring to just under the boil then turn down to a simmer. Remove any scum that forms.
When all or at least most of the scum is gone, add the remaining ingredients up to the parsley stalks. It is a nuisance to skim with those ingredients already in the stock.
Skim off any remaining scum that forms at intervals, and cook for about 4-5 hours. Keep topping up the water to cover the ham. When it’s cooked the ham should be practically falling off the bone. Lift the hocks out of the liquor and leave to cool for at least 1 hour.
Reduce stock over high heat, to about 6 cups. Skim fat and adjust seasoning. Stock should be highly flavored at this point. Remove onions, roughly chop or mash them, and add to ham mixture. Strain stock through a coffee filter or cheesecloth-lined sieve.
Beat egg whites until stiff, and stir into stock. Bring to a boil, reduce heat, and simmer for 15 minutes. The crust, or “raft,” that forms will trap any remaining food particles, clarifying the stock. Strain, pouring carefully to avoid disturbing raft; discard raft. Dissolve gelatin in 2 tbsp. cold water and stir into hot stock.
Remove ham from bone and discard bone, along with veal bones and calf’s foot. If you’re using pigs trotters, remove the meat from the bone, shred and reserve. Shred ham into long pieces and cut into ¼” dice. Combine ham, trotter meat (if using), vinegar, and minced garlic, then set aside.
Pour ⅓ of the clarified stock into an oiled 12″ × 4″ × 3″ loaf pan. Sprinkle with a thin layer of parsley, then a layer of the ham mixture, and season with salt and pepper. Repeat until ham and parsley are used up, ending with a layer of parsley. Add stock to cover. Chill for 24 hours. Refrigerate remaining stock, and dice, after it congeals, for garnish.
To make the sauce, put the mustard and vinegar into a small bowl and whisk in the olive oil. Add all the other ingredients.
Unmold terrine onto a platter and serve with diced aspic and sauce.
1 8-lb. trimmed, uncooked ham, with bone 2 lbs. veal (preferred) or beef bones 1 calf’s foot, split (easily available from your local butcher) or two pigs trotters, cut into pieces 2 medium onions, each studded with 2 cloves 4 carrots 1 fresh bay leaf 1 leek, cut into 4 inch lengths 2 cups dry white wine from Burgundy (preferred) or the closest local equivalent 3 cups chicken broth 10 black peppercorns 3 tbsp. fresh tarragon leaves 3 tbsp. fresh thyme leaves 1 small clove garlic, whole 1 handful of parsley stalks
4 tbsp. red wine vinegar 3 large egg whites 1 package powdered gelatin (optional) 3 ½ packed cups parsley leaves, minced ¼ packed cups fresh oregano leaves, minced (optional, replace with parsley for the classic recipe) ¼ packed cups fresh tarragon leaves, minced (optional, replace with parsley for the classic recipe) 2 minced large garlic cloves Salt and freshly ground pepper
For the sauce:
1 tsp Dijon mustard, I strongly prefer Edmond Fallot brand from Burgundy 1 tbsp white-wine vinegar 4 tbsp extra-virgin olive oil 2 small shallots, very finely chopped 4 large gherkins, finely chopped 2 tbsp capers, rinsed and chopped 4 sprigs tarragon, chopped 4 tbsp flat-leaf parsley, chopped
—
If the ham is very salty soak it overnight, changing the water once. Blanch the ham, bones and calf’s foot (or trotters) by putting them into a big pot and covering with cold water. Bring up to the boil, lower the heat and simmer for five minutes. Drain and rinse.
Put the meat back in the rinsed pot and add the wine and enough cold water to cover. Add all ingredients up to the chicken broth and enough water or extra stock to cover all ingredients by 1 inch. Bring to just under the boil then turn down to a simmer. Remove any scum that forms.
When all or at least most of the scum is gone, add the remaining ingredients up to the parsley stalks. It is a nuisance to skim with those ingredients already in the stock.
Skim off any remaining scum that forms at intervals, and cook for about 4-5 hours. Keep topping up the water to cover the ham. When it’s cooked the ham should be practically falling off the bone. Lift the hocks out of the liquor and leave to cool for at least 1 hour.
Reduce stock over high heat, to about 6 cups. Skim fat and adjust seasoning. Stock should be highly flavored at this point. Remove onions, roughly chop or mash them, and add to ham mixture. Strain stock through a coffee filter or cheesecloth-lined sieve.
Beat egg whites until stiff, and stir into stock. Bring to a boil, reduce heat, and simmer for 15 minutes. The crust, or “raft,” that forms will trap any remaining food particles, clarifying the stock. Strain, pouring carefully to avoid disturbing raft; discard raft. Dissolve gelatin in 2 tbsp. cold water and stir into hot stock.
Remove ham from bone and discard bone, along with veal bones and calf’s foot. If you’re using pigs trotters, remove the meat from the bone, shred and reserve. Shred ham into long pieces and cut into ¼” dice. Combine ham, trotter meat (if using), vinegar, and minced garlic, then set aside.
Pour ⅓ of the clarified stock into an oiled 12″ × 4″ × 3″ loaf pan. Sprinkle with a thin layer of parsley, then a layer of the ham mixture, and season with salt and pepper. Repeat until ham and parsley are used up, ending with a layer of parsley. Add stock to cover. Chill for 24 hours. Refrigerate remaining stock, and dice, after it congeals, for garnish.
To make the sauce, put the mustard and vinegar into a small bowl and whisk in the olive oil. Add all the other ingredients.
Unmold terrine onto a platter and serve with diced aspic and sauce.
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