• Skip to main content
  • Skip to primary sidebar
✮ The Food Dictator ✮

The Hirshon Burgundian Jambon Persillé

February 19, 2016 by The Generalissimo 3 Comments

146
SHARES
FacebookTwitterPinterestRedditWhatsappYummly
Light Dark Dark Light
()
The Hirshon Burgundian Jambon Persillé
Jambon Persillé Image Used Under Creative Commons License From lesartcutiers.com

Citizens, jambon persillé (parsley ham) is a classic dish of the French province of Burgundy and an old-school recipe beloved by savvy customers in delis and bistros throughout France.

It is a molded dish, a terrine of strips or cubes of cooked ham and chopped parsley held together with a meat-wine gelatin. It is served chilled and, when cut into slices, resembles a colorful red-and-green mosaic and served with a sharp and tangy sauce.

As noted in an article from francetoday.com:

“Two of the great Burgundian classics are jambon persillé and andouillette. Jambon persillé, or parslied ham, has been around since the Middle Ages, when it was known as Easter ham.

Nothing could be more truly Burgundian than this specialty, which originated in the vineyard towns of the Côte d’Or at Easter, to mark the end of Lenten fasting.

Now found throughout the region, technically it can no longer be called ham, but simply persillé de Bourgogne, because it’s in fact made with pork shoulder that’s been salted for preservation and thus tenderized.

The shoulder is cooked in a bouillon with herbs, vegetables, white wine and a bit of veal trotter for its natural jelly. The meat is drained, the veal trotter finely minced and replaced in the bouillon with garlic, vinegar, red or white wine and fresh parsley.

The pork shoulder is cubed, put into a ceramic terrine or a baking dish and then layered with the gelatinous bouillon. Weights are placed on top to press it as it cools—for at least 24 hours—and there’s no need to wait for Easter to chow down. But it must always be made by the rules, and never with industrial gelatin.”

The French – to their eternal credit – take these ancient rules very seriously, as noted in the picture below showcasing a local chef winning a coveted prize from a prestigious gastronomy club for his truly authentic jambon!

French Gastronomy Award

There are, however, ways to make a jambon in the authentic style here in the states. My recipe is the signpost burning with divine fire pointing the only true way to this gastronomic heaven!

I have adapted the classic recipe only slightly, retaining the use of consommé techniques to clarify the delicious stock and adding a bit of optional gelatin to help it set (it probably doesn’t need it, but best to be safe). I use a split calfs foot to add tons of natural gelatin and flavor to the stock, so powdered gelatin shouldn’t be necessary.

I also supplement a bit of the minced parsley with a small amount of fresh oregano and tarragon for additional flavor. Feel free to use all parsley for the classic recipe, Citizen!

Battle on – The Generalissimo

—

1 8-lb. trimmed, uncooked ham, with bone
2 lbs. veal (preferred) or beef bones
1 calf’s foot, split (easily available from your local butcher) or two pigs trotters, cut into pieces
2 medium onions, each studded with 2 cloves
4 carrots
1 fresh bay leaf
1 leek, cut into 4 inch lengths
2 cups dry white wine from Burgundy (preferred) or the closest local equivalent
3 cups chicken broth
10 black peppercorns
3 tbsp. fresh tarragon leaves
3 tbsp. fresh thyme leaves
1 small clove garlic, whole
1 handful of parsley stalks

4 tbsp. red wine vinegar
3 large egg whites
1 package powdered gelatin (optional)
3 ½ packed cups parsley leaves, minced
¼ packed cups fresh oregano leaves, minced (optional, replace with parsley for the classic recipe)
¼ packed cups fresh tarragon leaves, minced (optional, replace with parsley for the classic recipe)
2 minced large garlic cloves
Salt and freshly ground pepper

For the sauce:

1 tsp Dijon mustard, I strongly prefer Edmond Fallot brand from Burgundy
1 tbsp white-wine vinegar
4 tbsp extra-virgin olive oil
2 small shallots, very finely chopped
4 large gherkins, finely chopped
2 tbsp capers, rinsed and chopped
4 sprigs tarragon, chopped
4 tbsp flat-leaf parsley, chopped

—

If the ham is very salty soak it overnight, changing the water once. Blanch the ham, bones and calf’s foot (or trotters) by putting them into a big pot and covering with cold water. Bring up to the boil, lower the heat and simmer for five minutes. Drain and rinse.

Put the meat back in the rinsed pot and add the wine and enough cold water to cover. Add all ingredients up to the chicken broth and enough water or extra stock to cover all ingredients by 1 inch. Bring to just under the boil then turn down to a simmer. Remove any scum that forms.

When all or at least most of the scum is gone, add the remaining ingredients up to the parsley stalks. It is a nuisance to skim with those ingredients already in the stock.

Skim off any remaining scum that forms at intervals, and cook for about 4-5 hours. Keep topping up the water to cover the ham. When it’s cooked the ham should be practically falling off the bone. Lift the hocks out of the liquor and leave to cool for at least 1 hour.

Reduce stock over high heat, to about 6 cups. Skim fat and adjust seasoning. Stock should be highly flavored at this point. Remove onions, roughly chop or mash them, and add to ham mixture. Strain stock through a coffee filter or cheesecloth-lined sieve.

Beat egg whites until stiff, and stir into stock. Bring to a boil, reduce heat, and simmer for 15 minutes. The crust, or “raft,” that forms will trap any remaining food particles, clarifying the stock. Strain, pouring carefully to avoid disturbing raft; discard raft. Dissolve gelatin in 2 tbsp. cold water and stir into hot stock.

Remove ham from bone and discard bone, along with veal bones and calf’s foot. If you’re using pigs trotters, remove the meat from the bone, shred and reserve. Shred ham into long pieces and cut into ¼” dice. Combine ham, trotter meat (if using), vinegar, and minced garlic, then set aside.

Pour ⅓ of the clarified stock into an oiled 12″ × 4″ × 3″ loaf pan. Sprinkle with a thin layer of parsley, then a layer of the ham mixture, and season with salt and pepper. Repeat until ham and parsley are used up, ending with a layer of parsley. Add stock to cover. Chill for 24 hours. Refrigerate remaining stock, and dice, after it congeals, for garnish.

To make the sauce, put the mustard and vinegar into a small bowl and whisk in the olive oil. Add all the other ingredients.

Unmold terrine onto a platter and serve with diced aspic and sauce.

How useful was this post, Citizen?

Click to rate My Recipe, Citizen - 5 hearts are ALWAYS appreciated!

Average rating / 5. Vote count:

No votes so far! Be the first to rate this post.

As you found this post useful...

Follow us on social media, Citizen!

We are sorry that this post was not useful for you!

Let us improve this post!

Tell us how we can improve this post?

Related posts:

The Hirshon Libyan Garlic Hot Pepper Condiment - פלפלצ’ומה
The Hirshon Breton Cotriade Soup
The Hirshon French Imperial Stuffed Chicken With Vegetables and Sauce Gribiche - Poule au Pot
The Hirshon Indian Bread Pudding with Rose Petal Jam
The Hirshon Emilia-Romagna Meat-Stuffed Pasta in Capon Broth - Cappelletti in Brodo di Cappone
The Hirshon Northern Mexican Drunken Salsa with 3 Alcohols - Salsa Borracha Norteña
The Hirshon Western Algerian Spicy Potato Stew - شطيطحة بطاطا
The Hirshon Sardinian Sa Fregula Con Vongole

Filed Under: Recipes Tagged With: Appetizers, French, Pork

About The Generalissimo

The myth of the Generalissimo is far more interesting than the reality.

Previous Post: « The Hirshon Finnish Cardamom Donuts – Suomalaiset Munkit
Next Post: The Hirshon Iraqi T’beet – تابت العراقي »

Reader Interactions

Comments

  1. Dany Fradet

    February 19, 2016 at 8:42 PM

    spécialité de ma ville: dijon

    Reply
  2. Christine Dehondt

    February 20, 2016 at 12:10 AM

    çà avec une bonne portion de frites et une belle salade……….Hummmmm….!!!

    Reply
  3. Brigitte Obradovic

    February 20, 2016 at 6:44 AM

    J’adore le jambon persillé !.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

➤ Citizens – Please Support TFD Nation!

Donate to Help TFD!

⇔ Search, And Ye Shall Assuredly Find!

✮ Citizens ✮

TFD currently has a total of 1,361 posts and 1,154,816 words written since December of 2014! Add your voice to My 50,000+ dedicated readers, comment on My recipes and thus become an active member of TFD Nation! Looking for a particular recipe? Search for it in the box above or via the category tags below - there are THOUSANDS of the finest in world and historic recipes here!

❧ TREMBLE Before Our Categoric Zeal!

Appetizers (145)Beef (143)Beverages (24)Bread (111)Cheese (64)Chicken (131)Chinese (121)Chocolate (16)Condiments (262)Dessert (166)Drinks (23)Duck (20)Egg (47)Fish (56)French (56)Game (29)Georgian (34)Indian (60)Italian (58)Jewish (84)Lamb (72)Manifestos (1)Pasta (90)Pork (146)Salad (40)Sandwich (42)Seafood (84)Shrimp (53)Soup (109)Spices (12)Tofu (7)Turkey (15)Veal (18)Vegetables (107)

✺ Click to Follow Us Across Social Media!

Facebook   

    instagram

☥ TFD SPEAKS!!!

https://www.thefooddictator.com/wp-content/uploads/2019/02/TFD-Avatar-Cold-Open-FINAL.mp4

 Enjoy TFD’s Mellifluous Podcasts, Citizen!

© 2023 · The Food Dictator is abjectly served by WORDPRESS

✮ The Food Dictator ✮
Manage Cookie Consent
Citizens!

Be advised that as an enlightened Dictatorship here at TFD, we are indeed on the side of right when it comes to protecting the privacy of TFD Nation!

We do use technologies such as cookies to store and/or access device information, solely to improve your browsing experience and to show personalized ads.

Consenting to these technologies will allow us to process data such as browsing behavior or unique IDs on this site. Not consenting or withdrawing consent, may adversely affect certain features and functions - trust us, we really ARE on your side!

YOUR LOYALTY IS NOTED! 🎖️
Functional Always active
The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
Preferences
The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user.
Statistics
The technical storage or access that is used exclusively for statistical purposes. The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
Marketing
The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.
Manage options Manage services Manage vendors Read more about these purposes
View preferences
{title} {title} {title}
146
SHARES
FacebookTwitterPinterestRedditMailYummly