History

Jambon persillé, also called jambon de Pâques, is a traditional Burgundian charcuterie made in Côte-d'Or and around Dijon, Beaune in particular. It has been prepared for Easter since the 14th century, when families brought out the ham kept all winter in the salting tub. The meat, from the leg or shoulder, is cooked in a seasoned broth with white Burgundy, then layered with plenty of parsley in a terrine; the broth, set by veal or pork feet, is poured over and the terrine pressed and chilled.

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Common allergens: Sulphites, Mustard

Make it at home

Yield Serves 8Hands-on 45 minTotal 26 hrDifficulty Intermediate

Ingredients

  • 1.5kg lightly salted ham hock or shoulder, soaked overnight
  • 1 pig's trotter or 2 veal feet
  • 500ml dry white wine, such as Aligoté
  • 1 carrot, 1 onion stuck with 2 cloves
  • 1 bouquet garni
  • 2 shallots and 2 garlic cloves, finely chopped
  • 1 large bunch flat-leaf parsley, finely chopped
  • 1 tbsp white wine vinegar
  • 1 tsp Dijon mustard
  • Black pepper

Method

  1. Put the ham, trotter, carrot, onion and bouquet garni in a large pot with the wine and enough water to cover. Simmer very gently for two and a half to three hours until the ham falls apart.
  2. Lift out the meat, strain the broth through a fine sieve and reduce it by a third. Stir in the vinegar and mustard and check the seasoning.
  3. Pull the ham into large pieces, discarding skin and bone. Mix the parsley with the shallots and garlic.
  4. Layer ham and parsley in a terrine, pressing each layer down, and pour over enough warm broth to cover.
  5. Cover with film, weight lightly and chill for at least 24 hours before slicing thickly.

Tip from the editors. Test the broth on a cold saucer before you pour it: if it does not set in ten minutes, reduce it further.

Where to eat jambon persillé

Jambon persillé in Dijon

La Brasserie des Loges ★ 3.9

€€ BrasserieCentre Historique

La Brasserie des Loges seats guests beside the Musée des Beaux-Arts on Place du Théâtre in Dijon, serving Burgundian brasserie classics daily.

OrderThe Menu Bourguignon, a set three-course run through the region's classics.

TipIt stays open every day of the year bar three, useful for a Sunday or holiday table when smaller kitchens shut.

Directions

Le Caveau de Saulx ★ 4.1

€€ Wine barCentre Historique

Le Caveau de Saulx runs commented blind tastings of rare wines from every region in a 16th-century cellar on Rue Vannerie in Dijon, with local platters.

PourA blind-tasted glass poured without the label shown

WineRare and surprising Burgundy bottles chosen for blind tastings

FoodCharcuterie and cheese boards

TipSay if you want the labels kept hidden; the cellar closes for its annual holiday from 17 July to 15 August.

Directions

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