Jambon persillè Terrine is a classic French dish that celebrates the art of slow cooking and rustic charcuterie. Originating from the French countryside, terrines were traditionally crafted as a way to preserve and showcase rich, flavorful cuts of meat. This dish transforms the humble ham hock, an often-overlooked yet deeply flavorful cut, into an elegant and satisfying appetiser.
The beauty of this recipe lies in its simplicity and ease. With just a few ingredients and a long, gentle cooking process, the meat becomes incredibly tender, while the natural collagen from the skin gives the terrine a silky, melt-in-the-mouth texture. The addition of fresh parsley adds a bright, herbal note, perfectly balancing the richness of the meat. Once chilled and set, the terrine slices beautifully and pairs wonderfully with tangy cornichons and sweet French honey mustard, creating a delightful contrast of flavours.
Ingredients
- 1 ham hock
- 5g of five Chinese spices
- garlic bulb 1
- bay leaf
- toasted melba 4
- parsley 80g chopped
- honey mustard
- chornichons
instructions:
For the Ham:
- Rinse the Jambon: Start by rinsing the ham hock thoroughly under cold running water for about 20 minutes. This process helps remove excess salt, impurities, and any residual blood, which results in a cleaner flavour.
- If you enjoy a more intense, smoky flavour, opt for a smoked ham hock. However, for a purer, more delicate taste, the unsmoked variety is ideal.
- Vacuum-Seal and Season: Pat the Jambon dry with a clean kitchen towel. Place it in a vacuum-seal bag, ensuring it lies flat and evenly positioned. Add the bay leaf, Chinese five-spice powder, and the crushed garlic clove.
- Why Chinese Five-Spice? The warm, aromatic blend of star anise, cloves, Chinese cinnamon, Sichuan pepper, and fennel adds depth and subtle sweetness, complementing the richness of the meat.
- If you don’t have a vacuum sealer, you can use a ziplock bag with the water displacement method or simply cook it submerged in water, though sous-vide will give you a more consistent texture.
- Slow Cook in a Water Bath: Preheat your water bath to 84°C. Submerge the vacuum-sealed bag in the water and cook for 12 hours. The low and slow cooking process allows the meat to tenderise perfectly, making it melt-in-your-mouth tender.
- Ensure the meat is fully submerged throughout the cooking process to avoid uneven cooking. You can use a plate or a sous-vide weight to keep the bag from floating.
- Bone and Dice the jambon: Once the cooking time is complete, carefully remove the bag from the water bath. Let it cool slightly to avoid burning yourself.
- Open the bag and separate the meat from the bones. The bones should slide off effortlessly.
- Dice the meat and skin into small, even cubes, approximately 0.5 cm in size. The skin contains natural collagen, which gives the terrine a silky, luscious texture.
- Don’t discard the skin—it’s packed with collagen and flavour, making the terrine incredibly smooth and luxurious.
Preparing the Moulds
- Prepare the Terrine: In a large bowl, combine the diced meat and skin with finely chopped parsley. The parsley adds freshness and colour, balancing the richness of the ham.
- Spoon the meat mixture into the moulds, filling them evenly.
- Cover the meat with some of the reserved cooking liquid. This will help the terrine set and give it a glistening, moist finish.
- Use a spatula or the back of a spoon to press down gently, ensuring the mixture is tightly packed and evenly distributed.
- Chill and Set: Place the moulds in the refrigerator and let the terrine set for at least 6 hours or ideally overnight. The cooling process allows the collagen-rich liquid to firm up, giving the terrine a perfect, sliceable consistency.
- For best results, place a small weight on top of the terrine while it sets. This compresses the mixture slightly, resulting in a denser, more refined texture.
to Plate up
- Serve with Elegance: When ready to serve, gently unmold the terrine and allow it to come to room temperature before plating. This enhances the flavour and ensures the fat has a smooth, melt-in-the-mouth consistency.
- Serve each portion with a small quenelle of French honey mustard. Its mild sweetness and subtle heat cut through the richness of the terrine.
- Add a few cornichons on the side. Their tangy acidity provides a perfect contrast to the fatty richness of the Jambon.
- For an elevated presentation, garnish with microgreens or a few fresh parsley leaves and serve with toasted melba.