Jambon Persillé (Parsleyed Ham)
Originally an Easter dish, this is Burgundy’s favorite and best-known charcuterie item, and it’s still popular at Easter, when it contains hard-cooked eggs. The green of parsley contrasts appealingly with the pink meat and white fat, all bound by a little jelly, which makes this a relative of headcheese. Unlike some charcuterie, j…