This is a specialty of Burgundy. It has a light, sparkling flavor that dances in your mouth as the jelly melts, full of wonderful flavors!
I read about the Jambon Persille in Jane Grigson's [[nodetitle:Charcuterie]] long ago, and I wanted to try it ever since. Then last year while touring Burgundy on our big vacation, I got the opportunity to have it for lunch in Dijon!
Once I knew how it was supposed to be, I could make it with confidence. Here's my recipe.
- Put the ham bone into a large stockpot full of cold water. Any other soup bones will help, if they are not too beefy. Chicken bones are OK.
- Bring to a simmer and maintain the simmer for five hours. The liquid will form a rich gelatinous stock.
- Put the ham and the onion studded with the cloves into a smaller pot full of white wine.
- Bring to a simmer and maintain the simmer for three hours. The ham will become falling-apart tender.
- Shred the ham as for pulled pork. Store it in a plastic bag or in a covered bowl in the refrigerator.
- Strain the wine-stock into the ham-bone stock, along with the vinegar.
- Strain the stock into a clean, somewhat narrow vessel and let it cool. You want it cold enough that it forms a stiff jelly, and you can pick the fat off the top.
- Scoop out some jelly and set it on a plate for 15 minutes to see if it holds its shape. If the jelly is not stiff enough, you can stiffen it some unflavored gelatin - melt the jelly over low heat, bloom the gelatin on the melted jelly, and after a few minutes heat just to the boil and then allow to cool somewhat.
- Coat a chilled mold with the jelly and cool it in the refrigerator. Do this a couple of times to coat the mold.
- Chop the parsley.
- Add another layer of jelly and sprinkle half of the parsley into it to make a green layer. Cool again.
- Stir the remaining parsley and some of the jelly into the chilled ham, then put the ham into the lined mold.
- Pour in the remaining jelly to just the top of the ham. Chill the whole mold again until everything sets, at least an hour.
- When the jelly has chilled through and firmed up, unmold the jambon persille onto a decorative platter and serve with bread or crackers.