Jambon Persillé, also known as Ham with Parsley, is a classic dish from the Burgundy region of France. Often served as a festive appetizer or charcuterie centerpiece, this beautifully marbled terrine is as elegant as it is hearty, with tender ham pieces suspended in a fragrant parsley and garlic jelly.
Perfect for spring celebrations like Easter, or as a chilled starter during summer, Jambon Persillé is a prime example of French country cuisine that has stood the test of time.
🇫🇷 What is Jambon Persillé?
The name "Jambon Persillé" literally translates to "ham with parsley", but this humble description belies its depth of flavor and craftsmanship. The dish is essentially a meat terrine made of braised ham, fresh parsley, white wine, and aromatic aspic (gelatin made from cooking down ham stock).
It is served cold, sliced like a pâté, and traditionally enjoyed with cornichons, mustard, and crusty French bread.
🧾 Ingredients (Serves 8–10)
1 kg pork shoulder or ham hock
500 g cooked ham, diced1 large onion, halved
2 carrots, peeled2 bay leaves
4–5 peppercorns3 cloves garlic, minced
1 large bunch of flat-leaf parsley, finely chopped1 glass dry white wine (e.g. Bourgogne Aligoté)
30 g gelatin sheets or 4 tbsp powdered gelatinSalt, to taste
👨🍳 Preparation Steps
1. Cook the Meat
Place the pork shoulder or ham hock in a pot with onion, carrots, bay leaves, and peppercorns.
Cover with cold water and simmer gently for 2–3 hours, until meat is tender and falling apart.Skim any impurities from the surface.
2. Prepare the Stock
Remove meat and set aside to cool.
Strain the cooking liquid and reduce it over medium heat until rich and flavorful (about 1 liter).Add white wine and season with salt.
Soften gelatin in cold water, then add to the warm (not boiling) stock to dissolve fully.3. Assemble the Terrine
Shred the cooked pork into bite-size pieces.
Mix with diced cooked ham, minced garlic, and chopped parsley.In a terrine mold or loaf pan, layer the ham-parsley mixture and pour the stock over it until covered.
4. Chill & Set
Let it cool slightly, then refrigerate overnight to set completely.
🍽️ How to Serve
Slice into thick slabs and serve cold, straight from the fridge.
Accompany with:
Cornichons or pickled onions
Dijon or grain mustardBaguette or pain de campagne
A light salad with vinaigrette🧊 Pro Tip: Keep your knife warm when slicing for clean, neat cuts.
🍷 Wine Pairing
As a dish from Burgundy, Jambon Persillé pairs wonderfully with white wines from the same region, such as:
Bourgogne Aligoté
ChablisMâcon-Villages
If you prefer reds, opt for something light and fruity like a Beaujolais Villages.
📜 History & Heritage
Jambon Persillé originates from Bourgogne (Burgundy), a region known for its wines, mustard, and charcuterie. Traditionally served during Easter, the dish symbolized renewal and celebration after Lent, when rich meats were once again allowed.
Though it began as a rustic peasant dish, it gradually became a staple of bourgeois French tables and is now commonly found in charcuteries and gourmet shops across France.
🔄 Variations
| Region | Variation |
|---|---|
| Alsace | Sometimes includes vinegar for a sharper jelly |
| Modern kitchens | Add tarragon or chervil for a twist |
| Quick version | Use only cooked ham and ready-made gelatin stock |
🧡 Why You Should Try It
🥂 Final Thoughts
Jambon Persillé is a celebration of simple ingredients elevated by classic technique. Its vibrant green flecks of parsley, tender pork, and shimmering jelly create a dish that is both rustic and refined, showcasing the best of French home-style cooking.
Whether you’re planning a French-themed dinner or looking to impress your guests with a charcuterie board centerpiece, this dish is sure to deliver old-world charm and bold flavor.
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