| previous | next |
Title: Ham in Parsley Aspic
Categories: Herb Meat
Yield: 6 Servings
| 5 | lb | Ham w/ bone |
| Water | ||
| 2 | c | Dry white wine |
| 1 | md | Onion; sliced |
| 1 | ts | Thyme; chopped |
| 3 | Bay leaves | |
| 1 | Carrot; sliced | |
| 1 | Stalk celery; sliced | |
| 1 | Leek; sliced | |
| 2 | c | Parsley; (flat-leaf) chopped |
| . plus a few sprigs for | ||
| . garnish | ||
| 2 | pk | Gelatin; unflavored |
This classic French dish -- pink shredded ham in emerald green aspic -- is a wonderful addition to summer buffet tables. I prefer the texture of flat-leaved parsley in this recipe.
DIRECTIONS:
Trim and discard the ham fat. Place the meat in a large Dutch oven with water to cover. Bring to a simmer and simmer for 5 minutes. Pour off and discard the water. Add 1 cup of the wine and all other ingredients except the parsley and gelatin. Add fresh water to barely cover.
Cover the pot and bring the liquid to a boil over moderate heat. Reduce the heat and simmer about 2 hours, or until the ham reaches an internal temperature of 155øF.
Remove the meat from the liquid, set it aside to cool briefly, then shred it into 1/2-inch pieces.
Meanwhile, strain the liquid into a bowl, chilling it in a basin of ice water. Discard the solids. Skim off and discard the congealed fat. Place 1 cup of the defatted broth in a blender container along with the remaining cup of wine, 2 cups of water and half the chopped parsley. Puree, then pour into a saucepan.
Soften the gelatin in 2 Tbsp cold water, then add to the puree. Bring just to a boil over high heat. Remove immediately.
Pour the puree - gelatin mixture into a terrine, casserole or mold and stir in the meat and remaining chopped parsley. Press the meat down if necessary to submerge. Refrigerate until the liquid forms a stiff gel.
To serve, spoon the aspic from the terrine or warm the casserole or mold to loosen the gel and then gently turn the aspic onto a platter. Decorate with a few whole parsley leaves. Serve it in slices.
Makes about 6 to 12 servings. ** The Herb Companion -- Jun/Jul 96 **
Scanned and formatted for you by The WEE Scot -- paul macGregor
| previous | next |