Jambon Persille

Total Time: 31 mins Preparation Time: 30 mins Cook Time: 1 min

Ingredients

• 2 (1 1/2 kg) smoked ham hocks
• 750 ml dry wine
• 4 onions, peeled,one studded with 8 cloves
• 1 lamb trotter, split and blanched
• 2 bay leaves
• 4 cloves garlic, peeled
• 2 carrots, peeled and sliced
• 4 celery ribs, roughly chopped
• 15 g gelatin (3 teaspoons)
• 2 tablespoons wine vinegar
• salt & freshly ground black pepper
• 1 bunch flat leaf parsley, finely chopped

Recipe

• 1 place the ham hocks in a large saucepan and cover with water.
• 2 bring to the boil, simmer for 15 minutes, then drain.
• 3 add the wine and aromatics, and bring to the boil.
• 4 simmer for 1 1/4 hours then strain through a muslin-lined sieve into a large bowl.
• 5 discard the trotter and aromatics.
• 6 cool the ham, remove the fat and skin and roughly dice the meat.
• 7 heat the stock, and add the gelatine, stirring to dissolve.
• 8 add the wine vinegar and season with salt and pepper to taste.
• 9 place a layer of ham in a large bowl and sprinkle with a layer of parsley.
• 10 repeat until all the ham and parsley are used up, then pour the stock over and refrigerate until set.
• 11 turn out of the bowl and serve sliced.