ham hock and parsley terrine

This week’s recipe is a classic of the Burgundy region in France that has been served in French bistros for years and if you are ever eating in one I would heartily recommend that you order ‘jambon persillé’ as it is known there, it’s simply delicious.

This is a perfect ‘make ahead’ course if you are having a dinner party because a couple of days in the fridge is the best way to let these flavours meld together. Try serving with piccalilli or Dijon mustard, the flavour is incredible. You could also use it as a centrepiece of an extended family lunch with a nice pot of warming soup, a big basket of bread and toasts and a wee selection of cheese and crunchy pickles. Either way, I think it’s a great dish that never goes out of fashion.


The Method

serves 8 as a starter

2 small onions, peeled and halved
60g finely chopped parsley leaves, stems reserved
10 black peppercorns
4 unsmoked ham hocks
3 carrots, halved
2 sticks celery, halved
2 bay leaves
2 fresh thyme sprigs
1 bottle dry white wine
2 sheets gelatine
2 shallots, finely chopped
1 clove garlic, finely chopped

1. Put onions, parsley stems, peppercorns, ham hocks, carrots, celery, bay leaves, thyme, wine and 2 ½ litres water into stalk pot.
2. Bring pot to the boil, lower heat to a med/low simmer and continue to cook for 3 hours.
3. Remove ham hocks and strain stock through a muslin lined sieve into a clean pan, reduce until 250ml remains.
4. Meanwhile remove ham from the bone and cut or shred meat.
5. Combine chopped parsley leaves, ham, shallots, and garlic in a bowl.
6. Whisk soaked and squeezed gelatine into stock.
7. Line a terrine mould or similar with cling film.
8. Add ham mix to mould evenly and pour over stock, cover with cling film and weigh down if possible, chill for 1 or even better 2 days.
9. Turn out and slice, serve with Dijon mustard, piccalilli or salad and crusty bread or toast.