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.
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