Fine ham tureen

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Cut 2 rolls or strips (about 3 cm Ø, about 5 cm long) from the ham. Drizzle 2 tablespoons of sherry over it and let it stand. Dice the rest of the ham and bacon, chill

2. 2

   Chop half the pistachios and 1 juniper berry. Peel the onion. Wash the herbs and chop them except for a little bit.

3. 3

   Push the fat pan onto the lowest rail of the oven, fill it to 3/4 with water. Preheat oven to 175 °C (circulating air: 150 °C/ gas: level 2)

4. 4

   Drain the ham, collect the marinade. Chop ham cubes, except for 2 tbsp., bacon and onion in the universal chopper. Knead with minced meat, egg yolk, marinade, chopped pistachios and juniper, herbs and the rest of the ham cubes, season

5. 5

   Pour 1/3 of the mixture into a greased terrine mould (with lid; approx. 1/2 l capacity). Place the ham rolls one after the other on top. Cover with the rest of the mixture. Cover and cook in a hot water bath in the oven for about 1 1/4 hours.

6. 6

   Drain the meat stock and let the terrine cool down. Garnish with remaining pistachios, herbs and juniper berries. Soak the gelatine in cold water. Heat veal stock, 2 tablespoons sherry and vinegar. Squeeze the gelatine and dissolve in it. Pour over the terrine. Pour remaining stock into a bowl. Chill both for about 6 hours.

7. 7

   Cut the terrine into slices. Dice the jelly and serve with it. Serve with pears with cranberries and baguette

8. 8

   Drink: dry sherry

Nutrition Facts

KCAL
280 kcal

CARBS
1 g

FATS
17 g

PROTEINS
27 g