A traditional recipe from the the Côte d’Or also known as jambon de Pâques. We bought this from a small epicerie in Mersault.
I first tried jambon persillé In Haute Savoie. We were meeting friends for a picnic and we stopped off at Le Grenier Savoyard in Samoëns to buy some food.
The weather was glorious, our picnic in the meadow behind our friend’s chalet was memorable not least because of the terrine.
We make a Ham Hock Terrine at home
This is essentially the same as Jambon Persillé. The recipe is from the Potting Shed in Crudwell via Diana Henry.
The addition of wholegrain mustard is not traditional.
The much reduced cooking liquor requires no added gelatin and is used to set the terrine. Any excess can be frozen.
Served with piccalilli and sourdough toast.
