Jambon persillé

Jambon persillé

By
From
Meat
Serves
8
Photographer
Dean Cambray

A specialty of French delicatessens, this pressed terrine is very pretty with its layers of pink ham and bright green parsley. It’s a good recipe for using up any leftover Christmas ham, or you can use good meaty ham hocks.

Serve with a peppery rocket or watercress salad to make an elegant starter.

Ingredients

Quantity Ingredient
2 pig’s trotters
2 ham hocks
or 800g ham off the bone
1 onion, chopped
1 leek, sliced and chopped
2 bay leaves
6 peppercorns
3 sprigs thyme
1 cup parsley, chopped
salt
freshly ground black pepper
2 sticks celery, chopped

Method

  1. To prepare the pig’s trotters, first remove any hair with a razor or blowtorch.
  2. Place the trotters and ham hocks in a large stockpot or casserole dish. Add half the vegetables, the bay leaves, peppercorns and thyme and cover with cold water. Bring to the boil then lower the heat and simmer gently, covered, for 2½ hours. At the end of the cooking time the meat should be very soft and falling away from the bones.
  3. Remove the trotters and ham hocks from the pot and strain and reserve the poaching liquid. Add the rest of the vegetables to the strained liquid and boil vigorously until reduced by three-quarters. Cool to room temperature. Taste the poaching liquid and adjust seasoning if necessary.
  4. Once the trotters and hocks are cool enough to handle, remove all the bones and discard them. Use your fingers to break the meat into smallish chunks.
  5. Line a 1 litre terrine mould with several layers of plastic wrap, leaving a big overhang. Scatter the shredded meat and parsley in – the more higgledy-piggledy the better. Press gently as you go, so there are no air pockets. Pour in enough of the reduced poaching liquid to reach the top of the meat. Bring up the overhang of plastic wrap and fold neatly to cover the surface of the terrine, place a weighted plate or board on top and put in the refrigerator to set.
  6. To serve the terrine, turn it out of its mould onto a platter and cut into slices. Peel away the plastic wrap before serving with lightly dressed rocket or watercress leaves.
Tags:
Meat
Adrian
Richardson
La
Luna
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