Jambon Persille
Ready In: 31 mins
Yields: 1 dish
Ingredients
- 2 (1 1/2kg) smoked ham hocks
- 750 ml dry white wine
aromatics
- 4 onions, peeled,one studded with 8 cloves
- 1 pork trotter, split and blanched
- 2 bay leaves
- 4 cloves garlic, peeled
- 2 carrots, peeled and sliced
- 4 celery ribs, roughly chopped
to finish
- 15 g gelatin (3 teaspoons)
- 2 tablespoons white wine vinegar
- salt & freshly ground black pepper
- 1 bunch flat leaf parsley, finely chopped
Directions
- Place the ham hocks in a large saucepan and cover with water.
- Bring to the boil, simmer for 15 minutes, then drain.
- Add the wine and aromatics, and bring to the boil.
- Simmer for 1 1/4 hours then strain through a muslin-lined sieve into a large bowl.
- Discard the trotter and aromatics.
- Cool the ham, remove the fat and skin and roughly dice the meat.
- Heat the stock, and add the gelatine, stirring to dissolve.
- Add the white wine vinegar and season with salt and pepper to taste.
- Place a layer of ham in a large bowl and sprinkle with a layer of parsley.
- Repeat until all the ham and parsley are used up, then pour the stock over and refrigerate until set.
- Turn out of the bowl and serve sliced.
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