Crushed Ham in Aspic

By corlear

Jambon Persillé à la Bourguignonne

Preparation: 3 hrs. (+ 24 hrs. to soak)
Cooking: 8 hrs.

Ingredients

• 1 ham
• 1 veal
• 2 calf's feet
• Peppercorns
• "bouquet garni” of parsley, tarragon, chervil, bay leaf and thyme
• 6 shallots
• 2 bottles white Burgundy
• 1 cup (3 oz.) chopped parsley
• 1 tbsp. tarragon vinegar

Details

Servings 6

Preparation

Step 1

Soak the ham for 24 hours in cold water, changing the water frequently.

Blanch for 1 hour, then rinse with cold water. Cook in a large pot with the veal knuckle, calf’s feet, peppercorns, bouquet garni, shallots and all but half a cup of the wine (to be used for the jelly).

When the ham is well cooked, remove from the stock. Crush the cooked ham with a fork, mixing fat and lean together. Then press the crushed ham into a large, round glass bowl. Clarify the bouillon, add more seasoning if necessary, and set aside.

When the bouillon begins to congeal, stir in the chopped parsley, vinegar and half a cup white wine. Pour over the ham. Refrigerate.

Serve in the same dish.