Parslied ham

Recipe from: 12/1/2000 12:00:00 AM
Ingredients 15
Servings 2
Minutes 25 min + soaking + c


Serving Change
  • 3
    uncooked gammon, soaked overnight
  • 1
    white wine
  • 3
    onions, unpeeled and quartered
  • 6
    carrots, topped and sliced
  • 2
    celery stalks, chopped
  • 3
    cloves garlic, sliced
  • 3
    bay leaves
  • 3
    sprigs each rosemary, sage and thyme
  • 15
    dried tarragon
  • 15
    whole peppercorns
  • 40
  • 75
    tarragon vinegar
  • 90
    brandy (optional)
  • 150
    flat-leaf parsley, finely chopped
  • 12
    sprigs flat-leaf parsley, to garnish


25 min + soaking + c
Rinse meat and put in a large saucepan with wine, onions, carrots, celery, garlic, bay leaves, rosemary, sage, thyme, tarragon and peppercorns. Pour over enough water to cover ham completely. Slowly bring to boil and simmer for 2 1/2 hours. Allow meat to cool in the liquid. Remove meat and strain stock into a smaller saucepan, discarding vegetables. Bring stock to boil and reduce, by rapid boiling, to 1 litre. Heat 90 ml water and place in a bowl. Sprinkle the gelatine over it and stir to dissolve gelatine until liquid clears. Add vinegar and brandy to simmering stock and then whisk in gelatine mixture. Remove from heat, season to taste and allow stock to cool for 2-3 hours or until nearly set. Trim skin and any thick fat off meat and cut meat into cubes of varying sizes. In a 2-litre deep oval bowl or terrine, alternate layers of ham with chopped parsley, finishing with ham. Pour over the nearly setting stock. Cover with cling film and refrigerate for at least 12 hours. Just before serving, turn out on to a platter and garnish with parsley sprigs. Serves 12.

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