Chunks of ham set in a white wine jelly thick with parsley, sliced cold into a green and pink mosaic.
What makes it jambon persillé
Cooked ham in rough pieces, set in its own jelly.
White wine in the stock.
A lot of parsley, with shallot and garlic.
Where it comes from
It's the Easter dish of Burgundy, made in a bowl or terrine and sliced cold. It is often tied to Dijon, and the hams of the Morvan are said to have made the best of it.
The ham is cooked in white wine with a calf's foot or pig's trotter so the stock sets by itself; many cooks now help it along with gelatine.