Ham Aspic with Parsley

By corlear

Jambon Persillé

The quality of this dish depends on the ham used to make it. In Burgundy the ham is lightly cured so the meat in the aspic is rosy pink and the flavour not too salty. If possible, use similar unsmoked raw ham or gammon in Britain. Good cooked ham, or US processed ham, can also be substituted; if so, the ham should not be blanched, and it should be added to the calf's feet and bones half-way through cooking as it will need only about an hour of simmering. The preferred white wine is a Burgundian chablis or aligoté. Some cooks, however, sprinkle the ham cubes with a little wine vinegar instead of with the wine, and substitute a little chopped garlic for the shallots.

Variation: JAMBON DE PAQUES
Layer the ham with 5—6 whole hard-boiled eggs, placed at approximately equal intervals in the bowl or terrine. Pour the reduced liquid over the top. Traditionally, this dish is served on Easter Monday.

Ingredients

• 7 lb shank half of a country cured ham or 2 hocks
• 2 calf's or pig’s feet, split
• 1 lb veal bones
• 2 onions
• large bouquet garni
• 12 black peppercorns
• 1 leek, trimmed and split
• 3 stalks celery
• 2 carrots
• 2 1/3 cups white wine
• 6 shallots, very finely chopped (optional)
• 3 Tbsp chopped parsley
• salt and pepper
• cheesecloth
• 3 —4 qt deep bowl or terrine

Details

Servings 10

Preparation

Step 1

If the ham is very salty, soak it overnight in cold water, changing the water once or twice. Blanch the ham, calf’s feet and veal bones by putting them in cold water, bringing it to a boil and simmering for 5 minutes. Drain them and rinse under cold running water. Halve the onions and singe them over an electric plate or gas burner until very dark to give colour to the aspic.

In a large, heavy-based pot (not aluminium) put the ham, calf's feet, veal bones, bouquet garni, peppercorns, onions, leek, celery, carrots, 2 cups white wine and enough water to cover. Bring slowly to a boil, skim well and simmer for 2 1/2 — 3 1/2 hours or until the ham is tender enough to be pulled apart with a fork. Skim the mixture often during cooking to remove the fat that rises to the surface and to keep the mixture clear. Add more water if necessary, to keep the meat covered.

Let the mixture cool slightly; then lift out all the meat with a slotted spoon. Discard the skin, remove the meat from the bones and calf's feet, and set aside. Boil the cooking liquid to reduce to about 1-5 litres and well flavoured. Pull tie meat into large chunks with two forks and mix it with the remaining white wine, shallots and parsley. Discard the bouquet garni, peppercorns and vegetables. Strain the cooking liquid through cheesecloth and taste for seasoning. Place a layer of meat loosely in a deep bowl or terrine and spoon over enough liquid barely to cover. Let cool. Continue to make similar layers until all the meat is used. Pour over enough liquid to cover.

Cover and chill the ham aspic for 3—4 hours or until firmly set. It can be refrigerated for 7—10 days; the flavour mellows with standing.

To serve: run the point of a knife around the bowl and unmould the aspic on to a platter. Serve the aspic at room temperature, cutting it in wedges like a cake. If using a terrine, slice the aspic in the terrine.

Variation: JAMBON DE PAQUES
Layer the ham with 5—6 whole hard-boiled eggs, placed at approximately equal intervals in the bowl or terrine. Pour the reduced liquid over the top.