Recipe: 'Jambon Persillé' ham hock terrine (France)
As the nights are drawing in and the barbecue is put away for the year, it's time for a perfect dinner party dish that can be made a day in advance.
This ham hock terrine is a true taste of the Maconnais region and something we never miss when we visit.
It matches perfectly with the beautiful burgundy Domaine Du Bicheron Mâcon-Péronne – a world-class white at an everyday price.
A hearty starter (or excellent light lunch), this dish takes some preparation but the result is well worth it.
Plus, preparing in advance leaves you plenty of time to enjoy with your guests.
3 x ham hocks (unsmoked) – 500g each approx.
1 x large carrot (roughly chopped)
1 x large leek (white part only, cut into rounds)
2 x celery sticks (roughly chopped)
1 x large onion (roughly chopped)
1 x bunch thyme
3 x bunch parsley
5 x gelatine leaves
METHOD (prepare day before serving)
- Place ham hocks in a pan large enough to allow them to move when boiling, cover with cold water and bring to the boil.
- Discard liquid, remove hocks and wash them in cold water.
- Return them to the cleaned pan along with all the vegetables and thyme and enough cold water to cover
- Bring to a simmer, cover and leave for 3.5 hours, or until the meat is falling off the bone.
- Strain the ham hocks, reserving the cooking liquid, and place them in a plastic container with a lid to allow them too cool.
- Pass the reserved liquid through a fine sieve, reserving 1 litre.
- Soak the gelatine in plenty of cold water until it is very soft and pliable.
- Reduce the reserved stock by half and taste it (the ham hocks could be salty) and adjust the seasoning to taste.
- Stir in the gelatine making sure it is well dissolved in the reduced stock.
- Finely chop the parsley leaves only.
- Line a terrine with clingfilm, with the edges overlapping the top sufficiently to cover the surface of the finished
- Take the meat and the fat from the cooled ham hocks and separate them, chopping the meat into large chunks and the fat into small dice.
- Layer the bottom of the terrine with about 2/3rds of the parsley, put a layer of the cooked ham on top and dot with a few of the diced pieces of fat.
- Sprinkle with some parsley then repeat this a few times finishing with a layer of ham (Don't push the ham too tightly into the terrine, to allow the gelatine mixture to run through).
- Pour over the gelatine mixture then cover with the clingfilm and refrigerate overnight.
- When ready to serve, turn out onto a large plate and remove clingfilm.
Enjoy hearty slices with good rustic bread, tangy cornichons (small pickled gherkins) and plenty of Domaine Du Bicheron Mâcon-Péronne.