Ham & parsley terrine

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.

By , 21 September 2015
Ham & parsley terrine
  • Ready in: 240 mins
  • Serves: 12
  • Price: 76p per serving
Nutritional Info
Each 147g serving contains
  • Fat med
  • Saturates med
  • Sugars low
  • Salt high
  • Energy 716KJ 171KCAL
of your reference intake.
Typical energy values per 100g: 487kJ/116kcal.
  • 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
  • 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.

  • Dampen the inside of a loaf tin and line with three layers of cling film, allowing it to overhang the edges.

  • Put the gelatine in a bowl and add cold water to just cover. Set aside for 10 minutes.

  • 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.

  • 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.

  • Pour in just enough stock mixture to cover. Chill until set. Serve sliced, with salad and mustard or piccalilli.