Parsleyed ham terrine

Serves: 6

Edit

Update

Cancel

• 1.2 kilogram(s) piece of raw gammon
• 1  bottle dry white Chardonnay wine
• 1 bunch(es) curly parsley
• 1 sprig(s) thyme
• 2  bay leaves
• 1 stick(s) celery, chopped
• 1 teaspoon(s) whole black peppercorns
• 1 tablespoon(s) white wine vinegar
• salt
• 4 teaspoon(s) gelatine crystals
• 1 clove(s) garlic, very finely chopped

Method

1. Wash the meat and put it in a pan that holds it fairly snugly. Add the wine and enough cold water to cover it. Bring slowly to the boil, reduce the heat to a simmer and skim carefully before adding the parsley stalks (the leaves are used later), thyme, bay, celery and peppercorns. Cover and cook, maintaining the liquid at a gentle simmer, for at least 2 hours, or until the meat is meltingly tender.
2. Remove the ham and set it aside. Skim the liquor of all fat and strain it through a fine cloth to clear it of any sediment. Measure out 600ml for this dish. Stir in the vinegar and taste, adding salt if necessary. Heat half the liquid in a small pan and when it is hot, but not boiling, add the gelatine and stir until it has dissolved completely. Now stir the gelatine mixture into the remaining 300ml of stock and set it aside until almost cold, but not yet setting.
3. When the ham is cool enough to handle, chop it roughly, discarding every scrap of visible fat. It should be so well cooked that it is almost falling apart. Wash and dry the parsley leaves, chop them very finely and mix with the garlic. Combine the ham and parsley and mix well.
4. Pack the ham into a straight-sided dish or terrine that holds about 1.2 litres (or divide it between smaller dishes) and pour in the cool but still liquid jelly. Press the meat down with the back of a spoon to release any air bubbles. Cover and chill until set.
5. Serve sliced or spooned straight from the dish with hot bread or potatoes to bring out the flavour of the jelly.

• Rated:
• 
• 
• 
• 
• 

by 0 people

View more recipes from

Add your own comments

Here are some alternate versions of this recipe created by our wonderful community of chefs!