This is a classic Burgundian specialty, a kind of terrine in which a puree of parsley leaves is suspended in gelee, making a lovely contrast to the rich, salty ham.
- 1 (8-lb.) trimmed, uncooked ham, with bone
- 2 lb. veal bones
- 1 calf's foot, split
- 2 medium onions, each studded with 2 cloves
- 4 carrots
- 1 small clove garlic, whole, plus 2 minced
- 5 black peppercorns
- 3 tbsp. fresh tarragon leaves
- 3 tbsp. fresh thyme leaves
- 2 cups dry white wine
- 3 cups chicken broth
- 4 tbsp. red wine vinegar
- 3 large egg whites
- 1 package powdered gelatin (optional)
- 4 packed cups parsley leaves, minced
- Salt and freshly ground pepper
- In a large stockpot, combine ham, veal bones, calf’s foot, onions, carrots, whole garlic clove, peppercorns, tarragon, thyme, wine, chicken broth, and enough water to cover ingredients by 1″. Bring to a boil, reduce heat, and simmer, covered, until ham is fork-tender, about 5 hours. Remove from heat. Cool for at least 1 hour.
- Remove ham from bone and discard bone, along with veal bones and calf’s foot. Shred ham into long pieces and cut into 1⁄4″ dice. Combine ham, vinegar, and minced garlic, then set aside.
- Reduce stock over high heat, to about 6 cups. Skim fat and adjust seasoning. Stock should be highly flavored at this point. Remove onions, roughly chop or mash them, and add to ham mixture. Strain stock through a coffee filter or cheesecloth-lined sieve.
- Beat egg whites until stiff, and stir into stock. Bring to a boil, reduce heat, and simmer for 15 minutes. The crust, or “raft,” that forms will trap any remaining food particles, clarifying the stock. Strain, pouring carefully to avoid disturbing raft; discard raft. Dissolve gelatin in 2 tbsp. cold water and stir into hot stock.
- Pour a third of the stock into an oiled 12″ × 4″ × 3″ loaf pan. Sprinkle with a thin layer of parsley, then a layer of the ham mixture, and season with salt and pepper. Repeat until ham and parsley are used up, ending with a layer of parsley. Add stock to cover. Chill for 24 hours. Refrigerate remaining stock, and dice, after it congeals, for garnish. Unmold onto a platter and serve with diced aspic.