Category, , DifficultyBeginner

This ham terrine recipe is a great starter or deli style buffet item for a large gathering as it can be made in advance. It's inexpensive to make, yet positively impressive.

Yields1 Serving
Prep Time25 minsCook Time3 hrsTotal Time3 hrs 25 mins

 4 Ham Hocks (pickled eisbein) or 1 kg Diced Bacon
 1 Onion, diced
 1 carrot, diced
 4 teaspoons Thyme, chopped
 6 Whole Black Peppercorns
 250ml Dry White Wine
 1 cup Parsley, chopped
 4 Gelatine Leaves

1

Lightly grease a 1-litre terrine tin. Line with plastic wrap, leaving a generous overhang.

2
3

Place ham, onion, carrot, thyme, pepper and wine in a large saucepan. Cover with cold water and bring to the boil, skimming impurities that rise to the surface. Reduce heat to low, then simmer for 3 Hours or until ham is very tender. Leave ham to cool in the pan. Remove ham and discard solids and cooking liquid, reserving 1 cup (250ml) liquid. Remove skin from hocks and flake the meat from the bone - you should have about 1kg of meat. Combine with parsley.

4
5

Strain reserved liquid into a small pan and warm over low heat. Meanwhile, soak gelatine in cold water for 5 Minutes to soften. Squeeze leaves to remove excess water, then add to the pan. Stir to dissolve, then remove from the heat.

6
7

Pack the ham into the terrine, then slowly pour over the gelatine mixture to completely cover (you may not need it all). Cool, then fold in the overhanging wrap. Chill for 120 Minutes, then top with thick cardboard cut to fit and weigh down with cans. Chill overnight until set, then keep in the fridge for up to 1 week. Turn out onto a board at the picnic, slice thickly and serve with mustard, pickles and radishes.

Mustard, pickles and radishes, to serve

Ingredients

 4 Ham Hocks (pickled eisbein) or 1 kg Diced Bacon
 1 Onion, diced
 1 carrot, diced
 4 teaspoons Thyme, chopped
 6 Whole Black Peppercorns
 250ml Dry White Wine
 1 cup Parsley, chopped
 4 Gelatine Leaves

Directions

1

Lightly grease a 1-litre terrine tin. Line with plastic wrap, leaving a generous overhang.

2
3

Place ham, onion, carrot, thyme, pepper and wine in a large saucepan. Cover with cold water and bring to the boil, skimming impurities that rise to the surface. Reduce heat to low, then simmer for 3 Hours or until ham is very tender. Leave ham to cool in the pan. Remove ham and discard solids and cooking liquid, reserving 1 cup (250ml) liquid. Remove skin from hocks and flake the meat from the bone - you should have about 1kg of meat. Combine with parsley.

4
5

Strain reserved liquid into a small pan and warm over low heat. Meanwhile, soak gelatine in cold water for 5 Minutes to soften. Squeeze leaves to remove excess water, then add to the pan. Stir to dissolve, then remove from the heat.

6
7

Pack the ham into the terrine, then slowly pour over the gelatine mixture to completely cover (you may not need it all). Cool, then fold in the overhanging wrap. Chill for 120 Minutes, then top with thick cardboard cut to fit and weigh down with cans. Chill overnight until set, then keep in the fridge for up to 1 week. Turn out onto a board at the picnic, slice thickly and serve with mustard, pickles and radishes.

Ham Terrine