Jambon Persillé Recipe

Cook the Ham

Place the ham hocks in a large stock pot. Add the chopped carrot, celery, onion, garlic, bay leaves, thyme, parsley stems, and peppercorns. Pour in the water to cover the ingredients completely.

Bring the mixture to a boil over high heat. Skim off any foam or impurities that rise to the surface.

Reduce the heat to low and simmer gently, partially covered, for about 2.5 to 3 hours, or until the ham is tender and falling off the bone.

Remove the ham hocks from the pot and set aside to cool. Strain the stock through a fine mesh sieve into a clean container. Discard the solids.

Let the strained stock cool slightly, then refrigerate for at least 1 hour to allow the fat to rise to the top. Skim off the fat and reserve about 2 cups of the clarified stock for the gelatin.

Bloom the Gelatin

In a small bowl, sprinkle the gelatin over 3 tablespoons of cold water. Let it sit for 5 minutes to bloom.

Heat 1/2 cup of the reserved warm stock (not boiling) and stir in the bloomed gelatin until it dissolves completely.

Add the gelatin mixture back into the remaining 1.5 cups of warm clarified stock. Stir to combine well. Let cool slightly.

Finely chop the cooled ham, discarding skin and bones. Mix the chopped ham with the finely chopped parsley in a large bowl.

Pour the gelatin-infused stock over the ham and parsley mixture. Stir thoroughly to ensure even distribution.

Line a loaf pan or terrine mold with plastic wrap if desired for easy removal. Spoon the mixture into the mold, pressing down slightly to compact it.

Cover and refrigerate for at least 6 hours, preferably overnight, until fully set.

Unmold the jambon persillé by inverting the terrine onto a platter. Slice with a sharp knife and serve chilled, accompanied by Dijon mustard if desired.