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1
Submerge the ham hock or shoulder in a large vessel of cold water. Refrigerate for 24 to 48 hours, changing the water at least twice daily. The meat is ready when the soaking water runs almost clear and the flesh has lost its sharp brine.
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2
Drain the ham and place it in a large pot with the calf's foot, onion, carrots, leek, celery, garlic head, bouquet garni, peppercorns, and juniper berries. Pour over the full bottle of Aligoté and add enough cold water to cover by at least 5 cm. Bring slowly to a gentle simmer, skimming any grey foam that rises. Maintain a bare simmer for 3 to 4 hours. The ham is done when the meat yields without resistance to a skewer and begins to pull away from the bone.
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3
Lift the ham and calf's foot from the broth. Strain the liquid through a fine sieve into a clean pot, discarding the solids. Allow the broth to cool briefly, then skim every trace of fat from the surface. A defatted broth is essential: any residual fat will cloud the finished aspic and coat the palate unpleasantly.
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4
Clarify the defatted broth: whisk 2 egg whites until frothy, stir them into the cooled broth, and bring the liquid slowly to a simmer, stirring constantly. Stop stirring the moment a raft forms on the surface. Simmer gently for 10 minutes, then ladle the broth through a muslin-lined sieve into a clean pot. The resulting liquid should be crystal-clear.
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5
Reduce the clarified broth by one-third over a steady flame. To test the gelatin concentration — and this is where the dish lives or dies — spoon a small amount onto a chilled plate and refrigerate for 10 minutes. It must set to a firm, cleanly sliceable jelly that holds its shape without wobbling. If it remains soft, continue to reduce and retest. A broth that does not pass this test will produce an aspic that slumps when the terrine is unmoulded.
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6
While the broth reduces, pull the ham meat from the bone by hand into rough, irregular shreds. The fibrous texture of hand-shredded meat is what allows the parsley and aspic to bond with each piece. Do not dice, slice, or use a food processor.
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7
Stir the white wine vinegar and the splash of raw Aligoté into the warm, reduced aspic. The liquid should smell bright and lightly sharp, cutting through the richness of the meat stock.
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8
Begin assembly. Ladle a thin layer of warm aspic into the base of a terrine mould and refrigerate until just set, enough to anchor the first layer. Lay in a stratum of shredded ham, scatter a generous layer of finely chopped flat-leaf parsley over it, and ladle warm aspic to cover. Repeat — ham, parsley, aspic — until the mould is filled, ending with a layer of aspic. For the final top layer, add a tarragon sprig to the remaining warm aspic, steep for 2 minutes, remove it, and ladle this aromatically distinct aspic as the finish. The terrine is assembled when all the ham and parsley are encased and the aspic reaches the rim.
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9
Cover the terrine and refrigerate for a minimum of 24 hours. The aspic is fully set when it is firm to a gentle press at the centre and pulls cleanly from the mould sides.
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10
To serve, run a thin knife around the interior of the mould, invert onto a board, and allow the terrine to rest at room temperature for 15 minutes before slicing. Cut into thick slices; the aspic should be quivering but hold its form, revealing a mosaic of pink ham shreds and bright green parsley in a clear jelly. Serve with Dijon mustard, cornichons, and crusty bread.