Jambon Persille - cooking recipe

Ingredients

2 (1 1/2 kg) smoked ham hocks
750 ml dry white wine
aromatics
4 onions, peeled,one studded with 8 cloves
1 pork trotter, split and blanched
2 bay leaves
4 cloves garlic, peeled
2 carrots, peeled and sliced
4 celery ribs, roughly chopped
to finish
15 g gelatin (3 teaspoons)
2 tablespoons white wine vinegar
salt & freshly ground black pepper
1 bunch flat leaf parsley, finely chopped

Preparation

Place the ham hocks in a large saucepan and cover with water.
Bring to the boil, simmer for 15 minutes, then drain.
Add the wine and aromatics, and bring to the boil.
Simmer for 1 1/4 hours then strain through a muslin-lined sieve into a large bowl.
Discard the trotter and aromatics.
Cool the ham, remove the fat and skin and roughly dice the meat.
Heat the stock, and add the gelatine, stirring to dissolve.
Add the white wine vinegar and season with salt and pepper to taste.
Place a layer of ham in a large bowl and sprinkle with a layer of parsley.
Repeat until all the ham and parsley are used up, then pour the stock over and refrigerate until set.
Turn out of the bowl and serve sliced.