This is a traditional preparation of Burgundy, but now it is found all over France. It makes a beautiful charcuterie first course, with the bright green parsley and deep red ham glistening in the wine-scented jelly. Serve it with mustard and cornichons on the side, accompanied with a chilled white wine. Jambon cru, or "raw ham," is ham that has been cured in salt. It is a popular charcuterie item throughout France, with each region using different breeds of pigs and customizing their curing technique. Bayonne, in the Pyrenees, is especially famous for its hams.
Customer Reviews for Parsleyed Salt-Cured Ham (Jambon Persille)