Jambon Persille

• 4 cups chicken stock
• 1 1/2 cups dry white wine
• 1 onion stuck with 2 cloves
• 1 bay leaf, 1 sprig parsley, 1 sprig thyme, tied together
• 1 teaspoon black peppercorns
• 1 stalk celery, with leaves
• 1 pound spareribs
• 1 2-pound piece of boiled ham, preferably jambon de Paris
• 2 large garlic cloves
• 2 shallots
• 1 cup, packed, flat-leaf parsley leaves
• Fine sea salt and freshly ground black pepper
• 2 packets plain gelatin

1. Place stock, wine, onion, tied herbs, peppercorns and celery in a pot.
2. Add spareribs, and simmer 1 hour.
3. Remove meat and reserve for another use.
4. Strain broth into a container and refrigerate overnight.
5. Dice half the ham, including all fat.
6. In a food processor, pulse ham, garlic, shallots and parsley just to mince.
7. Season with salt and pepper.
8. Cut remaining ham into matchsticks about 1/4-inch wide and an inch long.
9. Remove all fat and sediment from broth.
10. You should have about 2 cups.
11. Soften gelatin in 1/3 cup cold water.
12. Place broth in a saucepan, add gelatin and simmer just to dissolve.
13. Mix half the broth with minced ham and spread a third of this mixture in a 6-cup loaf pan.
14. Add half the ham sticks, arranging them across width of pan.
15. Cover with some remaining broth.
16. Repeat, ending with a layer of minced mixture.
17. Pour all remaining broth on top.
18. Cover with foil.
19. Heat oven to 275 degrees.
20. Cook 40 minutes.
21. Allow to cool, then refrigerate until firm, at least 6 hours.
22. Unmold and serve in slices.

chicken stock, white wine, onion, bay leaf, black peppercorns, celery, spareribs, ham, garlic, shallots, parsley, salt, packets plain gelatin

Taken from cooking.nytimes.com/recipes/8217 (may not work)