Jambon Persillé

Jambon Persillé

To start things off here is a recipe that is very simple and delicious and that we love to make. It's a variation on a traditional Burgundian dish - Jambon Persillé.

Cook an unsmoked ham hock (desalt first if necessary by bring to boil in water which you then discard), very slowly for about 2 hours (until the meat is more of less falling away from the bone) in about an 8” lidded saucepan with onion, celery and carrots, and enough water and 2 glasses of white wine to nearly cover.

Chop the ham roughly (discarding half of the outside fat) into small cubes and in a bowl mix the ham with a tablespoon of small capers and two handfuls of parsley, well chopped with a really sharp knife like the Naifu 8" chefs knife.

Put the strained cooking liquid in a saucepan and reduce by about half, then add two leaves of gelatin and stir to dissolve.

Put the ham mixture into a suitable sized terrine or bowl, pour over the liquid and leave to set overnight in the fridge. Serve slices (very sharp chefs knife recommended) of the terrine with cornichon and toasted sough dough bread.

Jambon 1   Jambon 2   Jambon 3

Add new comment

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
This question is for preventing automated spam submissions.

Enter the characters shown in the image.

introducing new...!

Here at Naifu we have designed an elegant new steak and game knife made from fine chef quality knife steel. The handle is particularly comfortable and has excellent weight and balance.


Tuesday, January 3, 2017 - 10:15

I received one of your knives for a birthday present, what a delight. Extremely sharp and an absolute pleasure to use. Am now going to save for the larger knife.

Michael Langton
Tuesday, January 3, 2017 - 10:15

I have just received the knives I purchased and can honestly say they are the best knives I have ever used. Thank you very much for your service!

Zachariah C
Tuesday, January 3, 2017 - 10:15

I recently bought a Tokyo set of knives from you. Just wanted to say what a fantastic set of knives they are and they fully live up to your description of them. Great value as well and I've only cut myself once!!

John McGloin

Tuesday, January 3, 2017 - 10:15

Never got chance to get back to you. Always a bit of a gamble buying online unseen but the knives I bought from you in 2014 are fabulous quality and quite the best knives money can buy. THANK YOU

Paul Redstone

Tuesday, January 3, 2017 - 10:15

I wish we'd bought these years ago. I've always liked the idea of good knives but been unimpressed by the price or the value. I came across reviews of these and bought on the strength of that. They are excellent and very good value for what they deliver.

Tuesday, January 3, 2017 - 10:00

Great value for money and they feel great to use, good balance and ergonomics. The santoku knife in my set developed a small crack and was replaced without any fuss very quickly. If you are thinking that this might indicate dodgy quality, don't.

R. A. Figgureson
Tuesday, January 3, 2017 - 10:00

Easy to use and very sharp. Threw my old knives away and wondered how I had managed with them for so long! I haven't used all the knives yet, but the ones I have used are supurb and very sharp, it has enticed me to try all sorts of new recipes, so my wife thinks they are also a good idea!

S C Macon
Tuesday, January 3, 2017 - 10:00

Sharper than any kitchenware I have ever used. The layered steel is very visible and looks extremely cool.

Kevin Mcparledon