Jellied Ham with Parsley

By corlear

Jambon Persillé à la Bourguignonne

At the Hôtel de la Poste in Beaune they serve this traditional Burgundian Easter dish. We were delighted to get M. Chevillot’s recipe as it is a beautiful and original solution to the problem of leftover ham.

Ingredients

• For the Stock:
• 2 shinbones with some meat
• 2 calf’s feet
• 1 ham bone
• 1/4 bunch parsley
• 1 lg sprig fresh tarragon
• 2 bay leaves
• 1 tsp thyme
• 1 tsp salt
• 1/2 tsp peppercorns
• 3 shallots
• 1 bottle dry white wine
• 2 egg whites
• For the Jellied Ham:
• 6 cups diced cooked ham (21/2 pounds)
• 1 tbsp tarragon vinegar
• 1/4 cup dry white wine
• 1 cup minced parsley

Details

Servings 8

Preparation

Step 1

STOCK
1. Into large kettle put: 2 shinbones with some meat, 2 calf’s feet, 1 ham bone, ¼ bunch parsley, 1 large sprig tarragon, 2 bay leaves, 1 teaspoon thyme, 1 teaspoon salt, ½ teaspoon peppercorns, 3 shallots, and 1 bottle dry white wine.
2. Add: 2 quarts water to barely cover the bones and meat with liquid. Bring to a boil and simmer for 3 hours. Stain the stock into a saucepan. Cool and remove fat from surface.
3. Add: 2 egg whites, beaten, bring to a boil, stirring, and let stand for 5 minutes over low heat. Strain through a sieve lined with moist flannel. Makes 1 quart clarified stock for aspic.

JELLIED HAM
1. Take: 6 cups diced cooked ham (2½ pounds). Mix with 2 cups of the hot clarified stock and press the mixture into an 8-cup serving bowl. Chill.
2. To remaining stock add: 1 tablespoon tarragon vinegar, 1/4 cup dry white wine, and 1 cup minced parsley. Chill, but just before it sets, stir and pour over surface of ham. Chill until set.

PRESENTATION
Bring serving bowl to table, and slice portions out of it. There will be a layer of pink jellied ham topped with a layer of green parsleyed aspic in each slice.