Ingredients for 8 servings:

• 1 slightly salted ham on the bone, about 4 pounds/2 kg,
  
• 1 calf's foot, split in half,
  
• 1 cup white wine,
  
• 2 onions, each stick with a clove,
  
• 2 carrots,
  
• 1 bouquet garni,
  
• 5 black peppercorns,
  
• 8 shallots,
  
• 4 garlic cloves,
  
• 1 bunch of fresh flat leaf parsley,
  
• 2 tablespoons Dijon mustard,
  
• 2 tablespoons white wine vinegar,
  
• Pinch of freshly grated nutmeg,
  
• salt and pepper.

Preparation Steps:

If the ham is too salty for your taste, wash it down, and then soak up to 24 hours before cooking to remove some of the salt.

1. Combine the ham, calf's foot, onions, carrots, bouquet garni, and peppercorns in a large pot. Pour the wine and enough cold water to cover, and bring to a gentle simmer. Cook for 2 1/2 hours, skimming off any scum that rises to the surface.

2. Meanwhile, peel and finely chop the shallots and garlic and place them in a large bowl with the parsley finely chopped.

3. When the ham is cooked, remove the pot from the heat and let cool.

4. Strain the stock into a bowl. Remove and finely chop the ham fat. Cut the meat off the bones and cut it into large cubes. Place them into a terrine or a 2-quart glass bowl.

5. Add the ham fat to the bowl containing the shallots and garlic. Stir in the mustard and vinegar, and season to taste with freshly grated nutmeg. Add 4 ladles of the reserved stock and combine well. Taste and adjust the seasoning.

6. Pour the shallot mixture over the ham in the terrine and stir until thoroughly combined. Tap the terrine gently on the counter to level it and release any air bubbles. The surface of the terrine should be covered in liquid, so, if necessary, add more of the stock. Cover the dish with plastic wrap and refrigerate for 24 hours before unmolding.

7. Serve it cold in slices with cornichons, pickled onions and Dijon mustard on the side.

Wine Pairing Tips: Try jambon persillé with a light, refreshing white wine such as a Mâcon, or make things interesting by serving your guests a Bouzeron, the only village appellation strictly reserved for the Aligoté grape. For red wine drinkers, the king of cold meats is without a doubt Beaujolais!