HAM TERRINE (JAMBON PERSILLÉ)
SERVES 6-8 / PREPARATION 15 MINUTES PLUS OVERNIGHT
500g-600g leftover ham (feel free to
add turkey or chicken here too) 2 cups finely chopped parsley 2 tablespoons capers 4 gelatine leaves 500ml chicken stock Sprinkle a little water into a loaf tin then line with a couple of layers of plastic wrap, ensuring you have plenty of overhang.
Shred the ham into largish chunks, removing any fat and sinew, and mix in a bowl with the parsley and capers. Put into the lined loaf tin, ideally with the lengths of meat running lengthwise down the tin without too many gaps.
Soak the gelatine leaves in cold water for 5 minutes. Heat the stock to boiling. Squeeze the excess water from the gelatine and add to the hot stock, allow to cool then pour gently over the ham.
Cover tightly with the plastic wrap, top with a piece of cardboard and a couple of tins and refrigerate for at least 12 hours before using.
Use a very sharp knife to cut into slices and serve with mustard, cornichons, radishes and bread. (DF) (GF – CHECK YOUR STOCK IS GLUTEN-FREE)