Burgundy Parsley Ham Aspic

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A classic Burgundian cold starter, this pressed ham terrine is suspended in a clear wine-and-ham aspic speckled with bright green parsley. It is traditionally served at Easter gatherings with crusty bread, sharp mustard, and cornichons.

Nutrition Facts

Per serving (estimated)

• 280 kcalCalories
• 18 gFat
• 6 gSaturated Fat
• 2 gCarbs
• 0 gFiber
• 0 gSugar
• 24 gProtein
• 1180 mgSodium
• 360 mgPotassium
• 20 mgCalcium
• 1.6 mgIron
• 9 mgVitamin C
• 30 mcgVitamin A

Ingredients

For the Ham and Broth

• 2 lbs cooked ham shoulder (or leftover boiled ham), in one piece
• 4 cups water
• 1 small yellow onion, peeled and quartered
• 1 carrot, peeled and roughly chopped
• 2 bay leaves
• 6 whole black peppercorns
• 1 tsp kosher salt

For the Aspic and Assembly

• 1 cup dry white Burgundy wine (Aligoté or Chardonnay)
• 2 envelopes (about 14 g) unflavored gelatin
• 4 cloves garlic, very finely minced
• 1 large bunch flat-leaf parsley, finely chopped (about 1 cup packed)
• 1 tbsp white wine vinegar
• Freshly ground black pepper, to taste

Directions

1. Place the ham in a heavy pot with the water, onion, carrot, bay leaves, peppercorns, and salt. Bring to a gentle simmer, skimming any foam, then cook uncovered for 60 minutes until the ham is very tender and the broth is well flavored.
2. Lift the ham out and let it cool just enough to handle. Strain the broth through a fine sieve and measure out 2 cups; discard the cooked aromatics. Trim and discard any rind or excess fat from the ham, then cut the meat into small cubes or coarse shreds by hand.
3. Pour the wine into a small saucepan and sprinkle the gelatin over the top. Let it bloom for 5 minutes, then warm gently over low heat, stirring, until the gelatin fully dissolves (do not boil). Stir this mixture into the measured warm broth along with the vinegar and a few grinds of pepper; taste and adjust salt.
4. In a large bowl, toss the chopped ham with the minced garlic and parsley until evenly speckled. Pour the warm broth mixture over the ham and stir gently so every piece is coated and the parsley is distributed throughout.
5. Rinse a 6-cup terrine mold or loaf pan with cold water (do not dry) and pack the ham mixture in, pressing down firmly to eliminate air pockets. Tap the mold on the counter to release any bubbles, then smooth the top.
6. Cover with plastic wrap and refrigerate for at least 12 hours, preferably 24 hours, until the aspic is completely set and the terrine holds its shape when sliced.
7. To unmold, dip the outside of the mold briefly in hot water and invert onto a chilled platter. Slice with a knife dipped in hot water and wiped dry between cuts, creating neat 1/2-inch slices.
8. Serve cold with toasted baguette, sharp Dijon mustard, cornichons, pickled onions, and a glass of chilled Burgundy.

Cook’s Notes

• Use leftover simmered ham from a Sunday roast for the most authentic, deep flavor.
• The terrine must chill a full overnight to set the aspic properly; do not rush this step.
• Wipe your knife between each slice with a hot, damp cloth for clean, glossy cuts.
• A small splash of Madeira or Cognac stirred into the aspic adds traditional Burgundian depth.
• Pair with a crisp young Aligoté or a light red like Bourgogne Passetoutgrains.

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