Parsley Ham

Ingredients

• 2 pork hocks (Deboned after cooking; the recipe indicates a yield of 1 kg of parsley ham.)
• 0.5 leek
• 1 carrot
• 1 onion
• cloves (Quantity not specified.)
• 1 tête garlic
• 1 bouquet garni
• 75 cl white wine (Cooking wine; contains alcohol.)
• water (Add until the pork hocks are covered.)
• 2 bottes parsley (Finely chopped; two generous bunches according to the transcript.)
• 15 g salt
• 4 g pepper
• 10 cl wine vinegar
• 3 feuilles gelatin (Soaked beforehand in cold water; animal-derived, in accordance with the unspecified gelatin.)

Steps

1. 1

   Place the two pork hocks in a Dutch oven. Add the leek, carrot, onion, cloves, garlic head, and bouquet garni, then pour in the white wine. Add water until the pork hocks are covered.

2. 2

   Cook for 2 h 30.

3. 3

   Remove the pork hocks from the broth, then strain the broth through a chinois. Soak the gelatin sheets in cold water beforehand, squeeze them dry, add them to the still-hot broth, and mix well.

4. 4

   Remove the bones from the meat and cut it into pieces large enough to be recognizable in the terrine; the transcript specifies not to cut them too small.

5. 5

   Finely chop the two bunches of parsley.

6. 6

   Mix the meat with the salt, pepper, wine vinegar, and chopped parsley.

7. 7

   To assemble the terrine, place some parsley in the bottom of the mold, add some meat, then continue alternating the layers in the same way until the terrine is filled.

8. 8

   Refrigerate the terrine overnight. The next day, unmold it. A Tupperware-type container can also be used as a mold, according to the transcript.

Notes

The indicated yield is 1 kg of parsley ham. The transcript specifies that the gelatin should be soaked in cold water and that the terrine can be molded in a Tupperware-type container. The quantities of water and cloves are not specified.

Nutrition per serving

• charcuterie
• appetizer
• pork
• terrine
• slow-cooked
• make-ahead
• French cuisine