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    You are in: Home / Recipes / Jambon Persille Recipe
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    Jambon Persille

    Jambon Persille. Photo by French Tart

    1/3 Photos of Jambon Persille

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    Total Time:

    Prep Time:

    Cook Time:

    31 mins

    30 mins

    1 min

    JustJanS's Note:

    I found this in a magazine, and plan to make it soon. It looks like a nice variation on my mother's potted meat.

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    Units: US | Metric


    to finish


    1. 1
      Place the ham hocks in a large saucepan and cover with water.
    2. 2
      Bring to the boil, simmer for 15 minutes, then drain.
    3. 3
      Add the wine and aromatics, and bring to the boil.
    4. 4
      Simmer for 1 1/4 hours then strain through a muslin-lined sieve into a large bowl.
    5. 5
      Discard the trotter and aromatics.
    6. 6
      Cool the ham, remove the fat and skin and roughly dice the meat.
    7. 7
      Heat the stock, and add the gelatine, stirring to dissolve.
    8. 8
      Add the white wine vinegar and season with salt and pepper to taste.
    9. 9
      Place a layer of ham in a large bowl and sprinkle with a layer of parsley.
    10. 10
      Repeat until all the ham and parsley are used up, then pour the stock over and refrigerate until set.
    11. 11
      Turn out of the bowl and serve sliced.

    Ratings & Reviews:

    • on March 10, 2009


      A French classic that I make now and then when I have time! This recipe certainly delivered on technique as well as flavour. I made it EXACTLY as posted - I even managed to get a pig's trotter from my bucher in the village. I make mine with Madeira wine, but I rather liked this as an alternative - it was lighter and fresh in flavour. I have parsley growing all over the back garden, so this was an ideal opportunity to make this for the Herb of the Month tag game in the Gardening and Herbs Forum - although I saved this recipe when I first saw it in the recipe promo "Give me a J" in CC. I made this for a dinner party starter - we ate it with homemade bread, cornichons and watercress. Sorry, no sliced photos Jan - but I did manage to get photos in the afternoon before I served this. A note: you need to allow yourself LOTS of time for this recipe, and I also increased the gelatine a wee bit - experience has taught me that even with the the additon of the pig's trotter, you need a FIRM setting agent to hold all the ham and parsley layers together. Excellent! Thanks for posting. FT :-)

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    Nutritional Facts for Jambon Persille

    Serving Size: 1 (4604 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 7428.9
    Calories from Fat 2852
    Total Fat 316.9 g
    Saturated Fat 109.3 g
    Cholesterol 2760.0 mg
    Sodium 2280.8 mg
    Total Carbohydrate 91.6 g
    Dietary Fiber 16.3 g
    Sugars 35.4 g
    Protein 870.2 g

    The following items or measurements are not included:

    pork trotters

    white wine vinegar

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