how to make a Ham hock terrine or jambon persillé (part 2)
4:49
Added: 10 months ago
From: chefoumar
Views: 1,810
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  • Will be trying that tomorrow. Thanks.

    kohuroa100 2 months ago

  • Nice !!

    TroysKitchen 2 months ago

  • I was predicting that you would make the aspic using the cooking liquid from the ham hocks or made using the natural gellatine of the ham hocks/ using a pigs trotter. Great recipe though. Ham hocks are such a bargain and delicious.

    SethHesio 3 months ago

  • nice recipe...

    Wikipediot 9 months ago

  • nicely done Chef.

    AzucaNegra16 10 months ago

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