Jambon Persillé

By corlear

Ingredients

• 2 cups white Macon wine
• 3 3/4 qts water
• 1 onion spiked with a clove bouquet garni
• 3 cloves garlic
• 5 black peppercorns
• 5 1/2 lbs slightly salted ham
• parsley
• white wine vinegar

Details

Servings 8

Preparation

Step 1

Make a court-bouillon with the white wine and water, the onion spiked with a clove, the bouquet garni, garlic, and peppercorns. In this court-bouillon bake the ham for an hour and a half.

When the ham is cooked, drain it, and cut into small pieces. Place a layer of ham in a salad bowl, or mold, then a layer of vinegared parsley (finely chopped parsley steeped in white wine vinegar). Continue making layers until the ham and parsley are used up. Press down hard. Put a plate or a board over the ham with a weight on top to keep it pressed down, and leave in a cool place for several hours.

Turn out.

NOTE: Some people pour a little aspic over the ham before pressing down so that it seeps down between the layers.