Jambon Persille de Bourgogne

Ingredients

• 1.2 kg unsmoked gammon or ham hock
• 500 g salted pork shoulder
• 1 calf's foot, split, or 2 pig's trotters
• 750 ml dry white Burgundy such as Aligote
• 1 onion, halved
• 2 shallots
• 1 bouquet garni of thyme, bay and parsley stalks
• 10 black peppercorns
• 60 g flat-leaf parsley leaves, finely chopped
• 3 garlic cloves, finely chopped
• 2 tbsp white wine vinegar
• 1 tsp Dijon mustard
• Black pepper

Before you cook

• Soak the gammon and the salted pork in cold water for 3 hours, changing the water twice
• Rinse the calf's foot under cold running water
• Chop the parsley and the garlic finely and keep them together in a bowl
• Line a 1.5 litre terrine or loaf tin with cling film, leaving plenty overhanging

Steps

1. Put the drained meats and the calf's foot in a large pot with the onion, the shallots, the bouquet garni and the peppercorns.
2. Pour in the wine and top up with cold water until everything is covered by two centimetres.
3. Bring slowly to the boil and skim the surface carefully for the first ten minutes.
4. Lower the heat until the liquid barely trembles and cook for three hours, until the meat pulls apart at a fork.
5. Lift out the meats and leave them on a board until cool enough to handle.
6. Strain the broth through a fine sieve into a clean pan and discard the bones and aromatics.
7. Boil the broth hard for 15 to 20 minutes to reduce it to about 700 millilitres and concentrate its set.
8. Spoon a little broth onto a cold saucer and put it in the fridge for five minutes to check it sets to a soft jelly.
9. Stir the vinegar and the mustard into the reduced broth and season it well with pepper.
10. Pull the meat into rough chunks with your fingers, discarding fat, skin and gristle.
11. Scatter a layer of the parsley and garlic mixture across the base of the lined terrine.
12. Pack in a layer of ham chunks, press them down lightly and cover with more parsley and garlic.
13. Repeat the layers until the terrine is full, finishing with parsley and garlic on top.
14. Pour the warm broth slowly over the terrine until it seeps into every gap and just covers the meat.
15. Cover the surface with the overhanging cling film, weigh it down with a small tin and chill for at least 12 hours.
16. Turn the terrine out and cut it into thick slices with a sharp knife, serving with cornichons, mustard and crusty bread.