Herb-Infused Ham Hocks in Aspic
This delightful dish, inspired by a classic French potted meat, features tender smoked ham hocks infused with aromatic herbs and spices, set into a savory gelée. It's a beautifully presented dish that's perfect for lunch or as a savory snack, showcasing your culinary skills. Each slice reveals a mosaic of ham and vibrant parsley, making it not only a treat for the palate but also a feast for the eyes. Serve it with crusty bread and pickles for a complete rustic experience.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
smoked ham hocks
2 (1.5 kg each)
dry white wine
750 ml (none)
onions
4 (peeled, one studded with 8 cloves)
pork trotter
1 (split and blanched)
bay leaves
2 (none)
garlic cloves
4 (peeled)
carrots
2 (peeled and sliced)
celery ribs
4 (roughly chopped)
gelatin
15 g (3 teaspoons)
white wine vinegar
2 tablespoons (none)
salt
to taste (none)
black pepper
to taste (freshly ground)
flat leaf parsley
1 bunch (finely chopped)
Instructions
1
Start by placing the smoked ham hocks in a large saucepan and covering them with cold water. Bring the water to a boil, then reduce the heat and let it simmer for 15 minutes. This step helps to remove excess salt and impurities from the ham.
2
After 15 minutes, drain the ham hocks and set them aside. In the same saucepan, add the dry white wine, the pork trotter, bay leaves, garlic, onions (one studded with cloves), carrots, and celery.
3
Bring this mixture to a boil, then reduce the heat and let it simmer gently for about 1 hour and 15 minutes. This allows the flavors to meld beautifully.
4
Once cooked, strain the stock through a muslin-lined sieve into a large bowl. Discard the vegetables and the trotter.
5
Allow the ham to cool slightly. Remove the fat and skin from the hocks, then roughly dice the tender meat into bite-sized pieces.
6
Heat the strained stock over low heat and sprinkle in the gelatin. Stir continuously until the gelatin is completely dissolved.
7
Add the white wine vinegar to the stock and season with salt and freshly ground black pepper to your taste.
8
In a large bowl, layer a portion of the diced ham, followed by a generous sprinkle of finely chopped parsley. Repeat this process until all ingredients are used, finishing with a layer of parsley on top.
9
Pour the warm gelatin stock over the layered ham and parsley until everything is submerged. Cover with plastic wrap and refrigerate for several hours, or preferably overnight, until set.
10
To serve, carefully turn the set ham and jelly out onto a cutting board. Slice into thick portions and enjoy sliced with your favorite accompaniments!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Herb-Infused Ham Hocks in Aspic?
This dish is a French-inspired potted meat featuring smoked ham hocks set in a savory herb-infused gelee.
Which type of ham should I use for this recipe?
The recipe calls specifically for smoked ham hocks.
How many ham hocks are required?
You will need 2 smoked ham hocks, approximately 1.5 kg each.
Why must the ham hocks be boiled for 15 minutes initially?
Boiling them first helps to remove excess salt and impurities from the meat.
What type of wine is used in the stock?
750 ml of dry white wine is used to simmer the ingredients.
Why is a pork trotter included in the recipe?
A split and blanched pork trotter is added to provide natural gelatin and depth of flavor to the stock.
What vegetables are needed for the stock?
You will need onions, carrots, and celery ribs.
How should the onions be prepared?
You need 4 onions, with one specifically studded with 8 cloves.
What herbs and spices season the stock?
The stock is seasoned with bay leaves, garlic cloves, salt, and freshly ground black pepper.
How long does the ham simmer with the vegetables?
The mixture should simmer gently for about 1 hour and 15 minutes.
What is the purpose of a muslin-lined sieve?
It is used to strain the stock to ensure it is clear and free of debris.
Are the vegetables and trotter eaten?
No, after simmering and straining the stock, the vegetables and the trotter should be discarded.
How should the cooked ham be prepared for the aspic?
Remove the fat and skin, then roughly dice the tender meat into bite-sized pieces.
How much gelatin is used in the recipe?
The recipe requires 15 grams (or 3 teaspoons) of gelatin.
How do you dissolve the gelatin?
Heat the strained stock over low heat and sprinkle in the gelatin, stirring continuously until dissolved.
Why is white wine vinegar added?
Two tablespoons of white wine vinegar are added to the stock to balance the flavors.
What kind of parsley is best?
A bunch of finely chopped flat leaf parsley is used for the herb layers.
How do you assemble the dish?
Layer the diced ham and parsley in a bowl, then pour the warm gelatin stock over them until submerged.
How long does the ham in aspic need to refrigerate?
It needs to chill for several hours, though overnight is preferred to ensure it sets properly.
How do you serve the set ham and jelly?
Turn it out onto a cutting board and slice it into thick portions.
What are the suggested accompaniments?
It is best served with crusty bread and pickles for a rustic experience.
What is the visual appearance of the dish?
It creates a mosaic of ham and vibrant green parsley suspended in clear jelly.
Can this be served as a snack?
Yes, it is perfect as a savory snack or a lunch dish.
How many garlic cloves are in the recipe?
The recipe uses 4 peeled garlic cloves.
How many carrots and celery ribs are used?
The recipe calls for 2 carrots and 4 celery ribs.
Is the ham skin included in the final dish?
No, the skin and fat are removed and discarded before dicing the meat.
What is the French name for this type of dish?
It is often referred to as 'jambon persille'.
Should the stock be hot when adding gelatin?
The stock should be over low heat, enough to be warm but not necessarily boiling, to dissolve the gelatin.
How many cloves are used for the onion?
Exactly 8 cloves are used to stud one of the onions.
Is the gelatin stock poured cold or warm?
The warm gelatin stock is poured over the layered ham and parsley.