Ham and parsley terrine

This recipe is a great method for turning inexpensive smoked ham hocks into a rich ham stock and picked ham, transforming it into an elegant French terrine that will serve 6-8 at your next picnic. Serve with mustard, green leaves and crusty bread to make it an unforgettable meal.

• serves

  6

• prep

  15 minutes

• cook

  2:30 hours

• difficulty

  Easy

Stream free On Demand

The Provincial French Picnic

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

Ingredients

• 3 smoked ham hocks
• 1 brown onion, peeled and trimmed
• 1 carrot, cut into large chunks
• 1 celery stick, cut into large chunks
• 1 head garlic, cut in half horizontally
• 1 cup (250 ml) white wine
• 1 bouquet garni
• 1 tsp salt
• 1 bunch curly parsley, finely chopped
• 2 tsp powdered gelatine
• 120 g mixed salad leaves, to serve
• Lemon wedges, to serve
• 1 jar Dijon mustard, to serve
• 1-2 baguettes, to serve

Chilling time overnight

Instructions

1. Place the ham hocks into a large saucepan with the vegetables, garlic, wine, bouquet garni and salt. Cover with water and bring the boil over high heat. Reduce to a simmer and cook on medium-low for 2.5 hours, or until the hocks are falling from the bone. Use a slotted spoon to remove the ham hocks and the onions from the broth, then strain the stock through a fine mesh sieve and allow to cool.
   
2. Pick the meat from the ham hocks, discarding any skin and bone. Place a third of the meat into a food processor with the reserved onions and process to a coarse mince. Add the finely chopped parsley and process well to combine.
   
3. Pour two cups of the reserved ham stock into a small saucepan with the powdered gelatine and bring to a simmer, stirring to dissolve the gelatine.
   
4. Line a 1.2-litre loaf tin with plastic wrap and spoon in some of the minced ham mixture to the base. Alternate layers of picked ham and the minced onion mixture until you have used all the meat. Pour over the warmed ham stock to cover the meat (you don’t need to fill all the way to the top of the tin), then cover and refrigerate overnight to set. When ready to serve, turn out the terrine, slice and serve with salad leaves, lemon wedges, mustard and a crusty baguette.

Note

• A bouquet garni is a French combination of herbs, typically parsley stalks, thyme sprigs and bay leaf, tied together with unwaxed kitchen string.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

The Provincial French Picnic

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G