Recipe - Jambon Persille (Ham In Parslied Aspic)

8 pound Mildcured smoked ham
2 pound Veal bones, cracked
2 Calves feet, split (about 2
pounds each)
4 Stalks celery
3 Carrots
1 lg Onion
8 Garlic cloves
8 tablespoon Minced fresh tarragon
2 tablespoon Minced fresh thyme
12 Peppercorns
6 Whole allspice
4 Whole cloves
18 Parsley stems
2 Bay leaves
8 cup Chicken stock or broth
4 cup Dry white wine, plus 2
tablespoons
3 tablespoon Chopped shallot
2 tablespoon White wine vinegar
6 Egg whites, shells reserved
2 Leeks, green parts only,
coarsely chopped
Three fourths cup Minced fresh parsley leaves

In a large stainless steel or enameled kettle combine ham, veal bones and
calves' feet and add cold water to cover. Bring to a boil and simmer for 5
minutes. Drain in a colander and refresh under col d running water. Rinse
kettle and return meats and bones to it along with 2 celery stalks, 1
carrot and onion, all coarsely chopped, 4 garlic cloves, crushed, and a
cheesecloth bag containing 6 table spoons of minced tarragon, thyme,
spices, 12 parsley stems and bay leaves. Add chicken stock, 4 cups wine and
enough cold water to cover ingredients by at least 2 inches. Bring to a
boil and simmer, partially covered, skimming froth as it rises, for 2 to 2
One half hours, or until ham is tender. Let ham cool in its liquid for 1 hour.

Remove ham to a cutting board and strain stock through a fine sieve,
discarding all other solids. Skim fat from stock; you should have 8 cups.
If you have more liquid, reduce over high heat and let i t cool. Remove
skin and fat from ham and cut meat into large sections. Pull ham apart with
a fork or cut it into 2 1/2inch pieces, trimming off all fat and gristle.
In a large glass serving bowl com bine ham with shallot, vinegar and
remaining white wine, tarragon, and minced garlic. Toss well and chill,
covered, for at least 1 hour.

Clarify stock for aspic: In a large saucepan combine lightly beaten egg
whites and crushed egg shells with wellwashed leeks greens, remaining
carrots, celery and parsley stems, all chopped. Whisk in ham stock and
bring to a boil, whisking constantly. Simmer, uncovered and undisturbed for
30 minutes. Egg whites and vegetables will form a crust over top. When
liquid is perfectly clear, ladle it t hrough a colander lined with a double
thickness of rinsed cheesecloth into a large bowl and discard solids.

Set bowl of aspic over a bowl of cracked ice and stir until it is of raw
egg white consistency. Add parsley leaves, pour aspic over ham mixture, and
chill, covered, overnight. Flavors will intensify if chilled 1 to 2 days.

From Taste Show #TS4717

Recipe by: David Rosengarten Posted to MCRecipe Digest V1 #578 by "Master
Harper Gaellon" gaellon@inch.com on Apr 19, 1997