JAMBON PERSILLé
Provided by Florence Fabricant
Categories dinner, weekday, main course
Time 2h
Yield 8 to 12 servings
Number Of Ingredients 13
Steps:
- Place stock, wine, onion, tied herbs, peppercorns and celery in a pot. Add spareribs, and simmer 1 hour. Remove meat and reserve for another use. Strain broth into a container and refrigerate overnight.
- Dice half the ham, including all fat. In a food processor, pulse ham, garlic, shallots and parsley just to mince. Season with salt and pepper. Cut remaining ham into matchsticks about 1/4-inch wide and an inch long.
- Remove all fat and sediment from broth. You should have about 2 cups. Soften gelatin in 1/3 cup cold water. Place broth in a saucepan, add gelatin and simmer just to dissolve. Mix half the broth with minced ham and spread a third of this mixture in a 6-cup loaf pan. Add half the ham sticks, arranging them across width of pan. Cover with some remaining broth. Repeat, ending with a layer of minced mixture. Pour all remaining broth on top. Cover with foil.
- Heat oven to 275 degrees. Cook 40 minutes. Allow to cool, then refrigerate until firm, at least 6 hours. Unmold and serve in slices.
Nutrition Facts : @context http, Calories 371, UnsaturatedFat 11 grams, Carbohydrate 11 grams, Fat 20 grams, Fiber 2 grams, Protein 30 grams, SaturatedFat 6 grams, Sodium 1232 milligrams, Sugar 3 grams, TransFat 0 grams
JAMBON PERSILLE
I found this in a magazine, and plan to make it soon. It looks like a nice variation on my mother's potted meat.
Provided by JustJanS
Categories Lunch/Snacks
Time 31m
Yield 1 dish
Number Of Ingredients 12
Steps:
- Place the ham hocks in a large saucepan and cover with water.
- Bring to the boil, simmer for 15 minutes, then drain.
- Add the wine and aromatics, and bring to the boil.
- Simmer for 1 1/4 hours then strain through a muslin-lined sieve into a large bowl.
- Discard the trotter and aromatics.
- Cool the ham, remove the fat and skin and roughly dice the meat.
- Heat the stock, and add the gelatine, stirring to dissolve.
- Add the white wine vinegar and season with salt and pepper to taste.
- Place a layer of ham in a large bowl and sprinkle with a layer of parsley.
- Repeat until all the ham and parsley are used up, then pour the stock over and refrigerate until set.
- Turn out of the bowl and serve sliced.
Nutrition Facts : Calories 7429, Fat 316.9, SaturatedFat 109.3, Cholesterol 2760, Sodium 2280.8, Carbohydrate 91.7, Fiber 16.4, Sugar 35.5, Protein 870.3
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