Jellied ham with parsley (Jambon persillé) from Backroad Bistros, Farmhouse Fare (page 24) by Jane Sigal

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute smoked ham hocks, smoked pork shoulder, and smoked Boston butt for salt-cured ham hocks, salt-cured pork shoulder, and salt-cured Boston butt. Chill for at least six hours.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.