how to make a Ham hock terrine or jambon persillé (part 1)

Instead of roasting a large ham, I'd suggest you simmer a couple of cheap and tasty hocks then skin, bone, shred and layer in a mould or loaf tin, and set with the cooking liquor flavoured with capers and parsley. It is certainly easy to carve .


This is a recipe that can be dressed up or down for any occasion. Ham hock terrine or jambon persillé (parsley ham) can be made into an elegant layered ...
rustic terrine not only looks and tastes fabulous, it is also low in fat, very economical and can be made days in advance

Category:

Howto & Style

Tags:

• Ham
• hock
• terrine
• or
• jambon
• persillé
• (parsley
• ham)

[Theresas88]

Looks so good!

[cookwithkelly]

Yummy!  Awesome recipe!