Ham & parsley terrine
- 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.