Jambon Persillé Food

JAMBON PERSILLé

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.

JAMBON PERSILLE

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.