Jambon persillé bourguignon

Name: Jambon persillé bourguignon
Total time: 240 min
Yield: Serves 8
Cuisine: Burgundy
Ingredients: 1.5 kg (3.3 lb) lightly salted ham; 1 veal shank; 2 calf’s feet, split; 2 carrots; 2 onions; 750 ml (1 bottle) white Burgundy; 2 tbsp white wine vinegar; 1 large bunch of flat-leaf parsley; 3 shallots; 3 garlic cloves; Peppercorns, bouquet garni

Burgundy parsleyed ham terrine

⏱ 240 minServes 8Medium420 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients8 servings

1.5 kg (3.3 lb)lightly salted ham
1veal shank
2calf’s feet, split
2carrots
2onions
750 ml (3 cups)white Burgundy wine
2 tbspwhite wine vinegar
1large bunch of flat-leaf parsley
3shallots
3 clovesgarlic
Peppercornsbouquet garni

1.5 kg (3.3 lb) lightly salted ham
1 veal shank
2 calf’s feet, split
2 carrots
2 onions
750 ml (3 cups) white Burgundy wine
2 tbsp white wine vinegar
1 large bunch of flat-leaf parsley
3 shallots
3 cloves garlic
Peppercorns bouquet garni

Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

Stockpot or cast-iron Dutch oven

03 — Method

Soak the ham in cold water for 12 hours to remove the salt.
Put the ham, shank and calf’s feet in a stockpot and cover with cold water.
Bring to a simmer, skim, then add the carrots, onions, bouquet garni and pepper.
Pour in the white wine and cook over low heat for 3 hours.
Measure out 800 ml (3⅓ cups) of strained broth and add the vinegar.
Chill it: it should set into a jelly.
Meanwhile, finely chop the parsley, shallots and garlic.
Roughly shred the ham with a fork.
Pack into a terrine, alternating layers of ham and parsley mixture.
Cover with the jelly while it’s still liquid but just starting to set.
Chill for 12 hours. Turn out and serve in thick slices.