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Making a meat terrine from scratch? Here is a French classic: this parsley ham hock terrine, aka jambon persillé, head cheese or brawn!

Best French Parsley Ham Hock Terrine

Making a meat terrine from scratch? Here is a French classic: this parsley ham hock terrine, aka jambon persillé, head cheese or brawn!

Course Lunch, Starter
Cuisine French
Prep Time 2 hours
Cook Time 3 hours
Total Time 5 hours
Servings 8 people
Calories per serving 289 kcal

Ingredients

  • 3 lbs ham hock (1,3 kg)
  • 1 large pig trotter
  • 7 cups water (1,75 l)
  • 1 stalk fresh celery chopped
  • 1 medium fresh carrot chopped
  • 5 garlic cloves peeled
  • ½ small onion peeled
  • 5 bay leaves
  • 2 cloves
  • 6 dried juniper berries
  • 1 tbsp black peppercorns
  • 4 handfuls fresh parsley chopped
  • 3 tbsp red wine vinegar or lemon juice
  • 2 tbsp salt

Instructions

  1. Add the ham hock, pig trotter, bay leaves, chopped celery, carrot, onion, garlic, cloves, peppercorns and juniper berries to a large pan. Season with a good dash of salt.

  2. Add the water. The ingredients should be fully submerged. Place the pan over high heat and bring the ingredients to a boil for 10 minutes. Then turn the heat lower and put a lid on the pan. Cook the ham and trotter for 2 hours.
  3. Then turn the heat off and let it all cool. Remove the ham hock and trotter. Strain the broth and discard the cooked vegetables.
    Making a meat terrine from scratch? Here is a French classic: this parsley ham hock terrine, aka jambon persillé, head cheese or brawn!
  4. Pour 3 cups (720 ml) of the broth in a pan again and bring it to a boil.
  5. Let the broth reduce by half. It should thicken a little. In the meantime pick the meat off the ham hock. There is no meat in the trotter. Discard any skin, bones, cartilage and fat. In the end I had 1 ⅓ lbs (600 g) of meat.

  6. Shred the boiled ham roughly. Combine the shredded ham and parsley in a mixing bowl. Add pepper and salt to taste.
    Making a meat terrine from scratch? Here is a French classic: this parsley ham hock terrine, aka jambon persillé, head cheese or brawn!
  7. Then coat a small baking dish with several layers of cling film and fill it with the ham and parsley mixture. Press well.
  8. Then pour the reduced ham broth on top. Let the broth sink slowly. It can take some minutes until the broth has reached the bottom of the dish.
  9. Let it all cool for an hour at room temperature. Then wrap the cling film hanging from the sides around the ham hock terrine and put it in the fridge to set. Place a heavy weight on top of it. Let the terrine rest in the fridge for 24 to 48 hours. Unwrap and slice it up into thick slices. Serve cold.

    Making a meat terrine from scratch? Here is a French classic: this parsley ham hock terrine, aka jambon persillé, head cheese or brawn!