JAMBON PERSILLE
I found this in a magazine, and plan to make it soon. It looks like a nice variation on my mother's potted meat.
Provided by JustJanS
Categories Lunch/Snacks
Time 31m
Yield 1 dish
Number Of Ingredients 12
Steps:
- Place the ham hocks in a large saucepan and cover with water.
- Bring to the boil, simmer for 15 minutes, then drain.
- Add the wine and aromatics, and bring to the boil.
- Simmer for 1 1/4 hours then strain through a muslin-lined sieve into a large bowl.
- Discard the trotter and aromatics.
- Cool the ham, remove the fat and skin and roughly dice the meat.
- Heat the stock, and add the gelatine, stirring to dissolve.
- Add the white wine vinegar and season with salt and pepper to taste.
- Place a layer of ham in a large bowl and sprinkle with a layer of parsley.
- Repeat until all the ham and parsley are used up, then pour the stock over and refrigerate until set.
- Turn out of the bowl and serve sliced.
Nutrition Facts : Calories 7429, Fat 316.9, SaturatedFat 109.3, Cholesterol 2760, Sodium 2280.8, Carbohydrate 91.7, Fiber 16.4, Sugar 35.5, Protein 870.3
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