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The starter, French classic

Burgundy parsleyed ham

Burgundy parsleyed ham is a cold terrine of shredded ham set in parsley and wine jelly, serving 6. It takes 45 minutes of active work, is made entirely the day before, rates as medium difficulty, and costs about €2.50 per person. The trick is chopping the parsley at the last minute and folding it into the jelly just as it sets, so it stays spread through the terrine.

The famous Burgundy parsleyed ham, all freshness and jelly, sliced at the table with a good spoonful of sharp mustard.

Burgundy parsleyed ham
For
6 people
Work
45 min
Total time
10 h
Prep
Prepared the day before
Difficulty
Medium
Cost per person
€2.50
Calories per person
210 kcalcalculated by Kiloach, your weight coach

Under a clear jelly sharpened with white wine, shredded ham meets chopped parsley and garlic, giving a texture that's both tender and flecked with little bits of crunch. Sliced open, it shows off that classic green and pink pattern that makes the dish look so good on a plate before anyone even tastes it.

This is a starter that fits a spring table as easily as a family lunch in fall or winter, served cold with sharp mustard and cornichons on the side. It opens a menu well before a richer main course, since it eats light despite its rustic, generous character.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 5 steps, 11 h 05
  2. The same day Nothing to do
  3. Before the guests arrive 1 step
  4. When it's time to serve 1 step

Everything happens the day before, the simmering, shredding, jelly making and layering into the terrine all follow one another, then it goes into the fridge overnight. On the day of your dinner there's almost nothing left to do, just pull the terrine out twenty minutes before guests sit down so it loosens back to its tender texture. At serving time, unmold it, slice thick and set out the mustard and cornichons alongside.

The ingredients

6 people

Butcher

  • Salt cured ham hock 1.5 kg

Fruits and vegetables

  • Flat leaf parsley 3 bunch
  • Garlic 3 cloves
  • Shallots 3
  • Carrots 2
  • Onion 1
  • Thyme 4 sprigs

Pantry

  • Dry white wineoften in the pantry 25 cl
  • Wine vinegaroften in the pantry 1 tbsp
  • Gelatin sheetsoften in the pantry 4
  • Bay leavesoften in the pantry 2
  • Dijon mustardoften in the pantry 3 tbsp
  • Pepperoften in the pantry 1 pinch

Allergens Mustard

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Soak the ham hock in cold water for 1 hour to remove excess salt, then simmer it for 2 hours in gently bubbling water with carrots, onion, thyme and bay leaves. 2 h 30

    Skim often at the start, it keeps the stock clear.

  2. Drain the ham hock, shred the meat into large pieces, discarding skin and bone. Keep the stock. 15 min

    Shred it while still warm, it comes apart much more easily.

  3. Reduce the strained stock with the white wine and vinegar, add the softened gelatin and let it cool to lukewarm. 20 min

    Skim fat from the stock with a ladle for a clearer jelly.

  4. Chop the garlic, shallots and parsley, mix them into the meat, then pack into a terrine mold and cover with the jelly just as it starts to set.

    Pack the meat in layers alternating with parsley to spread the color evenly.

  5. Cover the terrine with plastic wrap, set a light weight on top and refrigerate overnight. 8 h

    A light weight packs the meat down so the slices hold together cleanly.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Take the terrine out of the fridge 20 minutes before serving.

    Parsleyed ham tastes better slightly cool than ice cold, it regains its tender texture.

When it's time to serveThe final touches, right in front of your guests.

  1. Unmold, slice thick and serve with mustard and cornichons.

    Dip the knife blade in hot water for a clean slice.

Our tips to get it right

  • Pick up a good quality salt cured ham hock from your butcher, its texture after the long simmer makes all the difference in the terrine.
  • Strain the stock carefully before reducing it, any stray bits of vegetable or foam will cloud the jelly once it sets.
  • Use a narrower terrine mold rather than a wide one, the meat packs down better and the slices hold together more cleanly when you cut them.

The variations

  • Swap some of the flat leaf parsley for chives or chervil, for a softer flavor with less of that strong green note.
  • Use sherry vinegar instead of wine vinegar in the jelly, for a rounder, slightly sweeter acidity.
  • For a quicker version, start with a precooked ham hock from the store and spend your time on the chopping and layering instead.

What to serve it with

  • Cornichons and pickled baby onions
  • Toasted country bread
  • A glass of chilled aligoté

Storage

The terrine keeps 2 to 3 days in the fridge, tightly wrapped in its mold. It doesn't freeze well, the jelly loses its clarity and firmness once thawed. Never reheat it, it's meant to be eaten cold or straight from the fridge.

Questions about this recipe

Can I use a different cut of pork instead of the ham hock?

A salt cured ham hock works best because the long simmer leaves meat that shreds easily. A salted pork roast could work but gives a drier texture that's less typical of this dish.

How do I know the jelly is set enough before adding the meat?

The jelly should coat the back of a spoon without running off, similar to a thick syrup. If it's still too liquid, the parsley will float to the top instead of staying spread through the terrine.

Can I make this recipe for more than 6 people?

Yes, just scale up the quantities proportionally and use a larger terrine mold. The ham hock's cooking time stays about the same, only the chopping and layering take a bit longer.

How should I plate the slices?

Dip the knife blade in hot water before each cut for a clean slice that shows off the parsley and meat clearly. Arrange the slices on a cold platter with mustard and cornichons on the side.

Can a Burgundy parsleyed ham be made ahead?

Yes, it's even recommended. The recipe needs 45 min of work in total, split up like this, the day before, 5 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a Burgundy parsleyed ham?

Allow 10 h in total, including resting and cooking time, of which 45 min is actual work. The recipe is rated "medium".

How many calories are in a Burgundy parsleyed ham?

About 210 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a Burgundy parsleyed ham cost?

About €2.50 per person, that's €15.00 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains mustard. Remember to ask your guests about their allergies before putting your menu together.

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