Photograph of the finished Jambon de Reims

France · Giăm bông ép mùi tây Jambon de Reims

Jambon de Reims

4 hr Hands-on time + 12 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork shoulder Pork shoulder 1.6 kg
  • Photograph of Parsley Parsley 200 g
  • Photograph of White wine White wine 720 ml
  • Photograph of Gelatin powder Gelatin powder 48 g
  • Photograph of Shallots Shallots 2
  • Photograph of Wine vinegar Wine vinegar 100 ml
  • Photograph of Dried thyme leaves Dried thyme leaves 16 g
  • Photograph of Salt Salt 48 g
  • Photograph of Black pepper Black pepper 20 g
  • Photograph of Dijon mustard Dijon mustard 80 g

Method

  1. 1 Rub salt and pepper onto the pork shoulder and refrigerate for 12 hours to firm up the meat.
  2. 2 Boil the meat with white wine, red onion, and thyme at 80 degrees for 3 hours, making sure the water doesn't boil vigorously.
  3. 3 Tear the still-warm meat into large strips by hand, then remove all the tendons and thick layers of fat.
  4. 4 Strain the boiling water, then mix in the gelatin and vinegar. The jelly must be clear, so the boiling water must be carefully filtered.
  5. 5 Arrange the meat in layers in the mold, and sprinkle plenty of chopped parsley between each layer to create a green marbled effect on the cross-section.
  6. 6 Pour the jelly mixture into the mold, press down with a heavy object, refrigerate for 12 hours, then slice thickly and serve with mustard.

With an appliance

  • Pressure cooker 2 hr

    Replace step 2: low-pressure boiling for 45 minutes, then release the pressure naturally; the meat will still be shredded, but the broth will be cloudier, so it needs to be filtered twice.

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