Ham Terrine

I love to do a whole leg of ham at Christmas, the colours and aroma of a freshly glazed leg is one of my highlights on the Christmas table. Unfortunately or fortunately (depends on how one looks at it) there is almost always too much good food. This is a great way to use the last bits of that tasty leg. My husband loves the final dish and will happily have it for lunch and dinner, it's also a great way to feed guest during the festive period that continues to follow the big day.

Ham Terrine, served.
Ham Terrine with condiments and bread.

Portions: 6-8 portions

Preparation: 20 minutes (plus setting time)

Cooking: 5 minutes

Ingredients

Ham Terrine

  • 400g ham, roughly cut into cubes
  • 2 small shallots, finely chopped
  • 2 garlic cloves, finely crushed
  • 40g cornichons, sliced
  • 40g, small capers
  • 30g green peppercorns
  • 120g cooked lentils (1 can lentils drained and rinsed)
  • 2 sprigs of tarragon, leaves removed and shredded
  • generous handful of flat leaf parsley, finely chopped
  • maldon salt or similar flake salt and freshly ground black pepper
  • 500ml chicken stock
  • 4 gelatine leaves

Method

Ham Terrine

  1. Lightly oil a loaf tin and line it with cling film so that it is overlapping the sides.
  2. Cover the gelatine leaves with a little cold water and leave to soak for 5-10 minutes. Place the stock in a saucepan and bring to the boil. Remove from the heat. Squeeze the excess water from the gelatine and stir into the stock until dissolved.
  3. Place the ham and remaining ingredients in a bowl, seasoning generously. Mix together so that all the ingredients are well distributed. Evenly lay the filling into the lined loaf tin and press down firmly.
  4. Briefly stir the stock. Slowly pour over the ham. Cover with cling film and refigerate for a minimum of 12 hours.
  5. To serve turn out on a chopping board remove the cling film and slice thickly. Accompany with cornichons and/or other pickled vegetable, chutney and thick slices of buttered fresh bread. Alternatively serve with boiled new potatoes, a light salad, mustard and/or chutney.