🍖 Jambon Persillé – Classic French Ham Terrine with Parsley & Garlic 🇫🇷🌿
This Burgundy-style ham terrine combines tender cubes of ham with fresh parsley and garlic, all set in a savory white wine gelatin. A true French delicacy, perfect for an appetizer or charcuterie board!
Ingredients
• 1 lb (450g) cooked ham, cubed
• 4 gelatin sheets (or 2½ tsp powdered gelatin)
• ½ cup (75g) fresh parsley, chopped
• 2 garlic cloves, minced
• ½ cup (120ml) white wine
• 1 cup (240ml) chicken stock
• Salt & pepper, to taste
Instructions
1️⃣ Prepare the Gelatin:
Soak gelatin sheets in cold water for 5 minutes, until softened. If using powdered gelatin, dissolve it in 2 tbsp cold water and let sit for 5 minutes.
2️⃣ Make the Stock Base:
In a saucepan, heat the chicken stock and white wine over medium heat. Once warm, add the softened gelatin and stir until fully dissolved. Season with salt & pepper to taste.
3️⃣ Assemble the Terrine:
In a terrine mold or loaf pan, layer cubed ham, chopped parsley, and minced garlic, distributing evenly.
4️⃣ Pour & Set:
Carefully pour the gelatin mixture over the ham, ensuring it covers everything evenly. Lightly press down to remove air pockets.
5️⃣ Chill & Set:
Cover and refrigerate for at least 4 hours, or until firm and fully set.
6️⃣ Serve & Enjoy:
Slice and serve cold with crusty bread, cornichons, and Dijon mustard for an authentic French touch!
✨ Pro Tip: For extra depth, use homemade ham stock instead of chicken stock!
This elegant, flavorful terrine is a French charcuterie favorite, perfect for special gatherings! 🇫🇷🍷✨