Jambon Persillé

Ingredients

• 500 gcooked ham — cut into thick strips
• 500 mlham or chicken stock
• 2 tbspparsley — finely chopped
• 1 tbsptarragon or chervil — chopped
• 1shallot — finely minced
• 1 tbspgelatin powder — if needed for setting
• to tasteblack pepper

Method

1. Begin by finely chopping 2 tablespoons of parsley, 1 tablespoon of tarragon or chervil, and 1 shallot. These herbs and aromatics will infuse the dish with freshness and depth. Ensure the shallot is minced finely to distribute its flavor evenly throughout the dish.
2. Cut the 500 g of cooked ham into small, bite-sized cubes. This will allow the flavors to meld well and ensure each piece is coated with the herb mixture. Set the ham aside in a large mixing bowl.
3. In a small saucepan, heat 500 ml of ham or chicken stock over medium heat until it is warm but not boiling. Stir in 1 tablespoon of gelatin powder, whisking continuously until the gelatin is completely dissolved. The mixture should be smooth and slightly thickened, indicating the gelatin is fully incorporated.
4. Pour the gelatin-infused stock over the cubed ham in the mixing bowl. Add the chopped parsley, tarragon or chervil, and shallot to the bowl. Season with black pepper to taste, and gently stir the mixture until the ham is evenly coated and the herbs are well distributed.
5. Line a loaf pan or terrine mold with plastic wrap, leaving enough overhang to cover the top later. Carefully spoon the ham mixture into the mold, pressing down gently to eliminate air pockets and ensure a compact, even layer. Fold the overhanging plastic wrap over the top to cover the mixture completely.
6. Refrigerate the mold for at least 4 hours, or until the gelatin has set and the Jambon Persillé is firm to the touch. The dish should hold its shape when gently pressed. Once set, unwrap the top of the mold and invert it onto a serving platter, removing the plastic wrap completely.
7. Garnish the Jambon Persillé with additional chopped parsley if desired. Serve chilled, slicing it into even portions to highlight the mosaic of ham and herbs. This dish is best enjoyed at a cool temperature, allowing the flavors to be bright and refreshing.