Recipe · Borgogna · Beaune
Jambon persillé
the Burgundy Easter ham, pork shoulder cooked in white wine and set in jelly with garlic and parsley, to be cut in cold slices
preparation
How it is made
The steps are in the order you do them.
- put the shoulder in a large container of cold water and leave it to soak for 30 minutes
- cook it in the white wine and vinegar with the onion studded with the clove, the carrot, the peppercorns and the bay leaves, over a low heat for 4 hours, until tender
- while the meat cools, soak the gelatine in cold water and finely chop the garlic and the parsley
- strain the stock, reduce it by half and dissolve the gelatine in it
- pull the meat apart, removing the bone, mix it with the garlic and parsley and pour the stock over it; adjust the salt and pepper
- pour everything into a terrine and leave it to set in the fridge for at least 12 hours before serving
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