For this recipe, I referred to Glorious French Food, written by James Peterson, published in 2002. All of the following information is from his recipe. He is very serious about French food, as you can tell from the book’s title!
“While no two versions are exactly the same, jambon persillé is cooked ham that’s been layered in a terrine with chopped parsley and the gelatinous poaching liquid used for cooking the ham. Depending on whose recipe you follow, the terrine may consist of pieces of ham suspended in gelée or contain very little gelée at all, just enough to hold the terrine together.
An exact recipe for jambon persillé is hard to give because ham is one of the few things that aren’t made the same way in different parts of the country. How you make jambon persillé depends on the ham or ham shoulder you start out with and how ambitious you’re feeling. The traditional method consists of soaking a fully cured raw ham for several days to rid it of excess salt and then braising it for several hours in a wine-and-carrot-flavored court bouillon (vegetable stock) to soften it. The ham would probably be a jambon de Moruan in Burgundy, where jambon persillé originates, but prosciutto di Parma, or a less expensive domestic prosciutto, or Smithfield ham would make a good substitute. Split calves’ or pigs’ feet are simmered in the court bouillon with the ham to provide gelatin, which holds the finished jambon persillé together. The ham is cut into cubes or shredded and combined with freshly chopped parsley and the braising liquid in a terrine and allowed to set.
My own approach is somewhat different and takes a few days of forethought. I salt a fresh, raw ham and convert it into demi-sel, a trick that enhances its flavor, and then make stock with pigs’ or calves’ feet, reduce it, and add use it along with vegetables, herbs, and white wine to poach the ham instead of simmering the feet along with the ham in the way most recipes suggest. There are two reasons for making a separate jelly stock. First, this allows you to cook the stock for 10 hours instead of only 6 or so, to extract the maximum of natural gelatin. Second, jambon persillé needs a very gelatinous stock to hold it together, and making the stock in advance allows you to reduce it before you poach the ham.
While my own preference is for homemade demi-sel, you can make a jambon persillé out of just about any form of ham. If you have some decent cooked ham, you don’t need to cook it more. Just slice it, cut it into cubes, and layer it in the terrine with melted fonds gelée, clear stock with some extra gelatin added to hold it together. If you have a fully cured ham, soak a piece of it for 3 days in cold water, changing the water a couple of times a day, and then cook the piece as I describe in the recipe.”
Ham in Aspic
6 quarts when melted fonds gelée
4 pounds [1.8 kg] boneless raw uncured fresh ham or shoulder (5 pounds [2.3 kg] if the bone is in), partially salted or left raw and uncured
4 medium-size carrots, peeled, cut into 1-inch [2.5 cm] sections
2 large red onions, peeled, cut in half through the root end
3 cups [750 ml] dry white wine
1 medium-size bouquet garni
1 large bunch flat-leaf parsley, large stems cut off and used in the bouquet garni
Bring the gelée to a gentle simmer on the stove and simmer about 2 hours to reduce it to 10 cups [2.5 l]. Skim.
To make the gelée, I simmered 5 cut up pigs feet in water and wine, with onions, leeks, parsley, thyme, chives, and bay leaves, plus a dried mixture of soup mix. I cooked, and skimmed, for about 6 hours.
Put the ham in a pot just large enough to hold it. Pour enough of the fonds gelée over the ham to cover it. Add the carrots, onions, wine, and bouquet garni, and bring to a simmer over high heat. Turn down to between low and medium heat to maintain a gentle simmer for 5 to 6 hours, until a knife slides easily in and out of the meat. Add water or more broth from time to time to make up for evaporation.
Transfer the ham to a cutting board and strain the poaching liquid into a clean container. Chop the parsley very fine.
Ladle ½ cup [125 ml] of poaching liquid into the bottom of a 1½-liter (6-cup) terrine and sprinkle over it about 1 tablespoon of the chopped parsley. Pull the ham into shreds and put a layer on top of the parsley and poaching liquid. Pour just enough poaching liquid over the meat to barely cover it, sprinkle more parsley, and add another layer of meat.
Keep layering the terrine in this way, finishing it with a layer of broth and parsley. Refrigerate overnight.
I didn’t shred the ham; I preferred the look of the terrine with large pieces.
When you’re ready to serve, just cut slices right out of the terrine. Or, for a more dramatic effect, you can unmold the whole thing: put a platter upside down over the terrine, invert both together, and lift off the terrine.
If you like, serve with bread, mustard, and cornichons.
Instead of just slices, I roughly chopped the ham in aspic to make more of a salad – something I like to do when I make pigs’ feet.
I also made a caper and parsley vinaigrette for the salad.
Straight red wine vinegar is also good, plus a few capers.
Any size terrine can be used for jambon persillé. In fact, if you want the slices to fit on bread, a long, narrow terrine is best.