Also known as Easter ham, parsleyed ham is a round or rectangular type of cured meat (its shape depends on the kind of mould used), and is pink with green streaks. This traditional Burgundy dish is made of ham cubes and pork shoulder coated in parsley jelly flavoured with white wine. Originally, this ham, which is eaten cold with gherkins, was a family favourite in Côte-d’Or and in the Dijon region at Easter time.
