Jambon persillé de Bourgogne (Burgundy Parsley Ham)

Ingredients

• 650 g bone-in lightly salted ham hock
• 350 g boneless lightly salted pork shoulder
• 1 piece split fresh pig's trotter
• 50 cl dry Burgundy white wine
• 1.2 l water
• 5 cl white wine vinegar
• 1 piece yellow onion
• 1 piece carrot
• 1 piece shallot
• 2 cloves fresh garlic
• 1 bunch fresh flat-leaf parsley
• 2 sprigs fresh thyme
• 2 leaves bay leaf
• 2 pieces whole cloves
• 1 tsp black peppercorns

Method

1. The day before, place the ham hock and pork shoulder in a large container of cold water. Let soak in the refrigerator overnight to draw out the salt, changing the water once. Drain and rinse thoroughly.
2. Place the ham hock, pork shoulder, and pig's trotter in a pot just large enough to hold them. Add the white wine and water. Bring slowly to a simmer, then skim carefully until the liquid is perfectly clear.
3. Peel the onion and pierce it with the cloves. Peel the carrot, shallot, and garlic. Add these aromatics to the pot along with the reserved parsley stems, thyme, bay leaf, and peppercorns.
4. Maintain a very gentle simmer, without reaching a rolling boil, for about 3 hours. The liquid should barely ripple and stay around 85 to 90 °C. Turn the pork pieces halfway through cooking. The meat is ready when it falls easily from the bone.
5. Remove the meat with a slotted spoon and let cool slightly under a clean cloth. Strain the broth through a fine-mesh sieve without pressing on the aromatics, then degrease it carefully. For a particularly clear result, let it rest for a few moments and skim off all the fat that rises to the surface.
6. Return the strained broth to medium heat and reduce until concentrated, slightly syrupy, and highly gelatinous between your fingers. Test the set by placing a spoonful on a cold plate: it should solidify quickly in the refrigerator. Stir in the vinegar off the heat.
7. Bone the ham hock and pig's trotter while still warm. Remove any hard cartilage, small bones, excess skin, and pockets of fat, but keep the tender, gelatinous parts. Break the ham hock and pork shoulder into irregular bite-sized pieces, without chopping or pulling them into fine shreds.
8. Wash and thoroughly dry the parsley leaves, then chop them with a knife. Very finely chop the cooked shallot and garlic. Gently mix the meat, parsley, shallot, and garlic with just enough hot broth to coat all the pieces.
9. Line a small, roughly three-quarter-liter terrine with sturdy plastic wrap, leaving an overhang. Pour a thin layer of jelly into the bottom and let it begin to set in the refrigerator.
10. Fill the terrine with the parsley meat mixture, evenly distributing the lean pieces and the softer, fattier parts. Pack down gently with the back of a spoon to avoid air pockets, without crushing the meat. Gradually pour in the remaining jelly to fill all the gaps and reach the surface.
11. Fold the plastic wrap over the terrine, place a small board and then a light weight on top. Refrigerate for at least overnight so the jelly sets completely and the terrine compacts.
12. Unmold the well-chilled jambon persillé. Remove the plastic wrap and trim the ends if necessary. Slice with a long knife that has been dipped in hot water and wiped dry, cutting 6 even, thick slices. Serve cool, but not fridge-cold.

Nutrition

Per serving

Energy

404.8 kcal

Protein

29.6 g

Carbohydrate

5.03 g

Fat

22.95 g

Fibre

1.1 g

Calcium

32.38 mg

Iron

0.96 mg

Magnesium

16.51 mg