Jambon Persillé

Name: Jambon Persillé
Total time: 2 h
Yield: 8 to 12 servings
Cuisine: french
Ingredients: 4 cups chicken stock; 1 1/2 cups dry white wine; 1 onion stuck with 2 cloves; 1 bay leaf, 1 sprig parsley, 1 sprig thyme, tied together; 1 teaspoon black peppercorns; 1 stalk celery, with leaves; 1 pound spareribs; 1 2-pound piece of boiled ham, preferably jambon de Paris; 2 large garlic cloves; 2 shallots; 1 cup, packed, flat-leaf parsley leaves; Fine sea salt and freshly ground black pepper; 2 packets plain gelatin

Recipe from Gilles Verot

Adapted by Florence Fabricant

Total Time: 2 hours
Rating: 4(7)
Comments: Read comments

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Ingredients

Yield:8 to 12 servings

4cups chicken stock
1½cups dry white wine
1onion stuck with 2 cloves
1bay leaf, 1 sprig parsley, 1 sprig thyme, tied together
1teaspoon black peppercorns
1stalk celery, with leaves
1pound spareribs
12-pound piece of boiled ham, preferably jambon de Paris
2large garlic cloves
2shallots
1cup, packed, flat-leaf parsley leaves
Fine sea salt and freshly ground black pepper
2packets plain gelatin

Ingredient Substitution Guide

Preparation

Step 1
Place stock, wine, onion, tied herbs, peppercorns and celery in a pot. Add spareribs, and simmer 1 hour. Remove meat and reserve for another use. Strain broth into a container and refrigerate overnight.
Step 2
Dice half the ham, including all fat. In a food processor, pulse ham, garlic, shallots and parsley just to mince. Season with salt and pepper. Cut remaining ham into matchsticks about ¼-inch wide and an inch long.
Step 3
Remove all fat and sediment from broth. You should have about 2 cups. Soften gelatin in ⅓ cup cold water. Place broth in a saucepan, add gelatin and simmer just to dissolve. Mix half the broth with minced ham and spread a third of this mixture in a 6-cup loaf pan. Add half the ham sticks, arranging them across width of pan. Cover with some remaining broth. Repeat, ending with a layer of minced mixture. Pour all remaining broth on top. Cover with foil.
Step 4
Heat oven to 275 degrees. Cook 40 minutes. Allow to cool, then refrigerate until firm, at least 6 hours. Unmold and serve in slices.

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