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Jambon Persille (International) — Recipe | Foodgeist

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Jambon Persille

🍽️recipe·Internationalhard

Jambon Persille

Name: Jambon Persille
Cuisine: International
Ingredients: 4 cups chicken stock; 1 1/2 cups dry white wine; 1 onion stuck with 2 cloves; 1 bay leaf, 1 sprig parsley, 1 sprig thyme, tied together; 1 teaspoon black peppercorns; 1 stalk celery, with leaves; 1 pound spareribs; 1 2-pound piece of boiled ham, preferably jambon de Paris; 2 large garlic cloves; 2 shallots; 1 cup, packed, flat-leaf parsley leaves; Fine sea salt and freshly ground black pepper; 2 packets plain gelatin

Ingredients

4 cups chicken stock

1 1/2 cups dry white wine

1 onion stuck with 2 cloves

1 bay leaf, 1 sprig parsley, 1 sprig thyme, tied together

1 teaspoon black peppercorns

1 stalk celery, with leaves

1 pound spareribs

1 2-pound piece of boiled ham, preferably jambon de Paris

2 large garlic cloves

2 shallots

1 cup, packed, flat-leaf parsley leaves

Fine sea salt and freshly ground black pepper

2 packets plain gelatin

Method

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1.
Place stock, wine, onion, tied herbs, peppercorns and celery in a pot. Add spareribs, and simmer 1 hour. Remove meat and reserve for another use. Strain broth into a container and refrigerate overnight. Dice half the ham, including all fat. In a food processor, pulse ham, garlic, shallots and parsley just to mince. Season with salt and pepper. Cut remaining ham into matchsticks about 1/4-inch wide and an inch long. Remove all fat and sediment from broth. You should have about 2 cups. Soften gelatin in 1/3 cup cold water. Place broth in a saucepan, add gelatin and simmer just to dissolve. Mix half the broth with minced ham and spread a third of this mixture in a 6-cup loaf pan. Add half the ham sticks, arranging them across width of pan. Cover with some remaining broth. Repeat, ending with a layer of minced mixture. Pour all remaining broth on top. Cover with foil. Heat oven to 275 degrees. Cook 40 minutes. Allow to cool, then refrigerate until firm, at least 6 hours. Unmold and serve in slices.