Jambon Persille

Experience a true taste of Burgundy with Jambon Persillé, a classic French terrine that combines tender slices of savory cooked ham, fragrant flat-leaf parsley, and delicately seasoned gelatin infused with white wine, chicken stock, and aromatic garlic and shallots. This impressive yet surprisingly simple dish showcases the art of layering, as each slice reveals a stunning mosaic of flavors and textures. Perfectly chilled and served as an appetizer alongside crusty bread or a refreshing salad, Jambon Persillé is a show-stopping highlight for any gathering. With minimal cooking time and rich heritage, this recipe is the epitome of French elegance for your table.

Nutriscore Rating: 64/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 6

Ingredients

• 500 grams Ham, cooked and sliced
• 500 ml Chicken stock
• 100 ml White wine
• 6 units Gelatin sheets
• 1 clove Garlic, minced
• 50 grams Flat-leaf parsley, finely chopped
• 1 unit Shallot, finely diced
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 teaspoon White vinegar

Directions

Step 1

Begin by softening the gelatin sheets. Soak them in a bowl of cold water for 5 minutes, or until they are pliable.

Step 2

In a medium saucepan, combine the chicken stock, white wine, minced garlic, and diced shallot. Heat the mixture over medium heat until it just starts to boil, then reduce to a simmer.

Step 3

Add the softened gelatin sheets to the hot stock mixture, stirring until fully dissolved. Season with salt, black pepper, and white vinegar. Remove from heat and let it cool slightly.

Step 4

While the stock cools, prepare your terrine mold or loaf pan by lining it with plastic wrap, allowing some overhang for easy removal later.

Step 5

Layer the cooked ham slices evenly across the bottom of the prepared mold. Sprinkle a generous amount of chopped parsley over the ham. Repeat the layering process with ham and parsley until all ingredients are used, finishing with a parsley layer on top.

Step 6

Carefully pour the stock-and-gelatin mixture into the mold, ensuring it seeps between all the layers. Gently press the mixture to remove any air pockets, then fold the overhanging plastic wrap over the top.

Step 7

Place the mold in the refrigerator and let it set for at least 6 hours or overnight, allowing the flavors to meld and the gelatin to solidify.

Step 8

To serve, carefully lift the terrine out of the mold using the plastic wrap. Slice into even pieces and serve chilled as an appetizer with crusty bread or a light salad.

Nutrition Facts

Serving size	1210.3 grams (1210.3g)

Amount per serving	% Daily Value*
Calories	1037

Total Fat 30.50g	39%
Saturated Fat 8.00g	40%
Polyunsaturated Fat NaNg
Cholesterol 280mg	93%
Sodium 8669mg	377%
Total Carbohydrate 22.00g	8%
Dietary Fiber 3.00g	11%
Total Sugars 11.30g
Protein 139.00g	278%

Vitamin D 0IU	0%
Calcium 284mg	22%
Iron 15mg	83%
Potassium 1557mg	33%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.9%

Protein: 60.5%

Carbs: 9.6%