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Balsamic-Glazed Ham with Parsley-Cornichon Gremolata

Since ham has a very rich flavor and a lot of salt, an accompanying sauce that offers bracing acidity-in the form of balsamic vinegar and cornichons-makes a great counterpoint. The easiest way to mince parsley is to process it in a mini food processor. The leaves should be rinsed and spun thoroughly dry, or they will clump together and resist chopping.
Average Customer Rating:
5 out of 5
 out of 
(1 Review) 1
1 of 1(100%)reviewers would recommend this product to a friend.
Customer Reviews for Balsamic-Glazed Ham with Parsley-Cornichon Gremolata
Review 1 for Balsamic-Glazed Ham with Parsley-Cornichon Gremolata
5 out of 5
5 out of 5
,San Antonio
March 31, 2013
Ability level:Intermediate
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
1of 1found this review helpful.
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Excellent, non-traditional Easter Ham
March 31, 2013
I made this for Easter dinner. The Gremolata complimented the balsamic ham beautifully, creating a perfect blend of lightly sweet and slightly tangy without overpowering each other. I served it with the potato and onion gratin, which was also a non-cheese laden option, lemon-roasted asparagus and roasted beets with balsamic-orange glaze...All W-S recipes. Great menu! Thanks William-Sonoma, your recipes are always fantastic!
Pros: Will Make Again