Jambon Persillé – Ham Terrine with Parsley and Garlic 🍖🌿❤️🇫🇷
This elegant French terrine combines tender ham with fresh parsley and garlic, set in a flavorful gelatin made with white wine and chicken stock. Perfect as a starter or for a charcuterie spread!
**Ingredients**
- 1 lb (450 g) cooked ham, cubed
- 4 gelatin sheets
- ½ cup (75 g) parsley, chopped
- 2 garlic cloves, minced
- ½ cup (120 ml) white wine
- 1 cup (240 ml) chicken stock
- Salt and pepper, to taste
**Instructions**
1. **Prepare the gelatin:** Soak the gelatin sheets in cold water until softened.
2. **Make the stock:** Heat the chicken stock and white wine in a saucepan over medium heat. Add the softened gelatin and stir until fully dissolved. Season with salt and pepper to taste.
3. **Assemble the terrine:** In a terrine mold or loaf pan, layer the cubed ham, chopped parsley, and minced garlic evenly. Pour the gelatin mixture over the layers, ensuring everything is well-coated.
4. **Chill:** Cover the mold with plastic wrap and refrigerate for at least 4 hours, or until the terrine is fully set.
5. **Serve:** Slice the terrine into portions and serve chilled with crusty bread, cornichons, and mustard on the side.
This rustic yet refined dish is a beautiful addition to any table. Bon appétit! 🍖🌿✨