Jambon Grillée Persillée: Grilled Ham Terrine, Bacon Juice, Parsley, Celery Root, Grain Mustard, and Baby Garlic Croutons

Adapted by StarChefs.com
November 2010
Yield: 12 Servings


Grilled Ham Terrine
3 pounds jambon blanc (French white ham)
6 gelatin sheets
1 liter bacon stock (bacon, carrots, leek, bay leaves and water)
3 bunches parsley, chopped
To Assemble and Serve
Wholegrain Dijon mustard
Sliced bread
Baby garlic croutons
celery root


For the Grilled Ham Terrine:  
Preheat the grill. Cut thick slices of ham. Mark the ham slices on the grill on both sides. This is merely for taste, as the ham is already cooked. Cut the ham into cubes. Soften the gelatin sheets in cold water, then squeeze out the excess water. Warm the bacon stock and add the gelatin. Add the chopped parsley, pepper, and ham cubes. Poor the mixture into a prepared terrine and leave it to solidify in the refrigerator for at least 2 hours.

To Assemble and Serve:
Slice the terrine and plate it. Add a side of mustard, a side of bread, and garnish the plate with the baby onions, cornichons, croutons, and celery root.