Recipes
Ham & parsley terrine
Fresh parsley is a classic partner for ham – and works well in this simple yet impressive terrine. It makes a great starter, or serve with salad for lunch.
Fresh parsley is a classic partner for ham – and works well in this simple yet impressive terrine. It makes a great starter, or serve with salad for lunch.
(3 votes)
Cook: 3 Hours 45 Mins
Serves: 12
Price: 76p per serving
Nutritional Information
Each 147g serving contains
Energy
716kj
171kcal
716kj
171kcal
9%
Fat
8.8g
8.8g
Med
13%
13%
Saturates
2.9g
2.9g
Med
15%
15%
Sugars
1.2g
1.2g
Low
1%
1%
Salt
2.65g
2.65g
High
44%
44%
of your reference intake.
Typical energy values per 100g:
487kj/116kcal
Typical energy values per 100g:
487kj/116kcal
Ingredients
Butcher’s Selection Unsmoked Gammon Joint, 1.4kg
1 stick celery, cut lengthways into 4 pieces
1 large carrot
1 onion, quartered
10 black peppercorns
1 bay leaf
2 1/2 leaves gelatine
3 tbsp finely chopped parsley (stalks discarded)
10 Chosen by you Pickled Baby Gherkins, chopped
1 shallot, finely chopped
Salad leaves, to serve
Mustard (or piccalilli), to serve
Method
1
Put the gammon in a large pan with the celery, carrot, onion, peppercorns and bay leaf. Add cold water to cover. Bring to the boil, cover and simmer for 3 hours 30 minutes. Remove the gammon and leave to cool. Strain the stock into a bowl, discarding the veg.
2
Dampen the inside of a loaf tin and line with three layers of cling film, allowing it to overhang the edges.
3
Put the gelatine in a bowl and add cold water to just cover. Set aside for 10 minutes.
4
Meanwhile, heat 500ml of the reserved meat stock until hot but not boiling. Remove the gelatine from the water and squeeze gently. Add to the stock. Stir until dissolved. Cool slightly.
5
Tear the ham into pieces, discarding any fat and sinew. Mix with the parsley, gherkins and shallot, then spoon into the loaf tin to fill, without pressing it down.
6
Pour in just enough stock mixture to cover. Chill until set. Serve sliced, with salad and mustard or piccalilli.