Ham and Parsley Terrine (Jambon Persillé)

Burgundy’s Easter terrine: a whole ham simmered with a calf’s foot, wine and herbs, diced, and set with masses of parsley in the clarified cooking stock.

Untested: not yet made in this kitchen. It is here for the Pâtés and Terrines section and is adapted from the source named in the Notes.

Ingredients

• 1 trimmed uncooked ham, bone in (about 8 pounds)
• 2 pounds veal bones
• 1 calf’s foot, split
• 2 medium onions, each studded with 2 cloves
• 4 carrots
• 1 small garlic clove, whole, plus 2 minced
• 5 black peppercorns
• 3 tablespoons tarragon leaves
• 3 tablespoons thyme leaves
• 2 cups dry white wine
• 3 cups chicken broth
• 4 tablespoons red wine vinegar
• 3 large egg whites
• 1 package powdered gelatin (optional)
• 4 packed cups parsley leaves, minced
• Salt and pepper

Directions

1. Put the ham, veal bones, calf’s foot, onions, carrots, whole garlic, peppercorns, tarragon, thyme, wine and broth in a large pot with water to cover by 1 inch. Simmer, covered, until the ham is fork-tender, about 5 hours. Cool 1 hour.
2. Shred the ham and dice it ¼ inch. Toss with the vinegar and minced garlic, and mash the cooked onions into it.
3. Reduce the stock to about 6 cups, skimming. Strain, then clarify: whisk in the stiffly beaten egg whites and simmer 15 minutes.
4. Strain again. If the stock sets weakly, add the gelatin, bloomed in 2 tablespoons cold water.
5. Pour a third of the stock into an oiled 12 × 4 × 3-inch loaf pan. Layer parsley, ham and seasoning, ending with parsley, and cover with the rest of the stock.
6. Chill 24 hours. Unmold and slice; dice any extra stock and serve it alongside as aspic.

Notes

Source Adapted from “Ham and Parsley Terrine,” Saveur, which calls it “a classic Burgundian specialty.”

How it differs from the collection’s ham hock terrines A whole raw ham and a calf’s foot instead of hocks, and the meat is suspended in clarified aspic rather than pressed with its own jelly. Escoffier’s advice holds: test the stock’s own set before adding any gelatin.

The Pâtés and Terrines section’s Aspic and Head Cheese page (/pates-and-terrines/aspic-and-head-cheese/) covers the history and technique behind this dish.

The photo The photograph shows a slice of jambon persillé.