Ham with Parsley Bourguignonne

By corlear

Indispensable Dish for Easter
Jambon Persillé à la Bourguignonne (C. and R.)

Ingredients

• country ham
• veal knuckle including the bone
• 2 calf’s feet
• soup vegetables
• chervil and tarragon in the bouquet garni
• 5 or 6 shallots
• 2 bottles of white wine
• large amount of chopped parsley
• 1 tsp. good vinegar
• 1 wineglass white wine

Preparation

Step 1

Soak a piece of or a whole country ham. Blanch it 1 hr. and wash it under running water. Start it cooking in a good stock made with a piece of veal knuckle including the bone, 2 calf’s feet, the usual soup vegetables, chervil and tarragon in the bouquet garni, 5 or 6 shallots, and 2 bottles of white wine.

When the ham is well cooked, remove it from the cooking broth and crush it with a fork, mixing the fat and lean, then press it in a salad bowl. Clarify the cooking stock and correct the seasoning to make fine-colored jelly.

When it begins to jell, add a large amount of chopped parsley, 1 tsp. good vinegar, and 1 wineglass white wine, then pour it over the ham and place the bowl in the refrigerator. The ham is usually served in the salad bowl.