Jambon Persille

Recipe by JustJanS
READY IN: 31mins
YIELD: 1 dish




  • 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.