So this has now become my Christmas Ham recipe.
I love this, so does my husband. I love the ham terrine with the gribiche sauce, the ham terrine needs the gribiche sauce, the flavours work so well together. I actually recommend doubling the sauce recipe as I always run out of it. Now Manu also uses other herbs in his sauce like chervil and French tarragon, but as I don't like those herbs, I didn't use them, but you can if you like them.
This recipe needs to set in the refrigerator overnight, so make sure you start it the day before it is needed.
Now the recipe states to use ham hocks, however for those of you that visit Norton St Grocer in Bondi Junction, in the deli section they sell ham bones every now and then, and I actually buy these instead, if they are available, as they cost far less and you actually get more meat from them. The ham bones are the ends of the big hams they slice. You can buy these when available and freeze them until you accumulate 4 that are needed for this recipe.
Now the stock that is left over once the ham hocks are cooked, I never discard this. I divide the soup in two, freeze one half, for another time, then I make a soup out of the remaining stock. You do need to add more water to it, as it may be salty as four hocks made that stock. I haven't actually written a recipe for this though, I'll write one up when I make this next.
I like Thomy mayonnaise, but feel free to make your own if you like.
You will need a large saucepan for this, if you don't have one, I have used two smaller ones before, but it is better if you can cook it all in the one saucepan.
So if you are like me and don't want to bake a big Christmas ham, try this, the flavours work so well together.
1 onion, coarsely chopped
2 sticks celery, 1 coarsely chopped, 1 finely chopped
1 1/2 carrots, 1 finely chopped, 1/2 coarsely chopped
6 cloves garlic, 3 peeled, 3 peeled and finely chopped
4 sprigs thyme
6 black peppercorns
1 bay leaf
1 tablespoon olive oil
4 eschalots, finely chopped
1 tablespoon finely chopped thyme
2 teaspoons wholegrain French Dijon mustard
3 tablespoons finely chopped flat leaf parsley
Sea salt and white pepper, to taste
Crusty bread or Rye Bread, to serve
100ml Thomy mayonnaise
50g baby salted capers, rinsed very well and finely chopped
10 cornichons, finely chopped
2 teaspoons finely chopped flat leaf parsley
White pepper, to taste
Place the hocks, onion, the coarsely chopped celery and carrot, 3 whole garlic cloves, thyme sprigs, black peppercorns and bay leaf in a large saucepan and cover with water. Bring to the boil, then simmer for 3 hours, the meat will fall off the bones.
Remove the hocks from the pot, allow to cool slightly, then shred the meat into large chunks, discard, skin, bones and fat. Place the meat in a large bowl.
Strain the liquid through a fine mesh sieve into another saucepan, set aside.
Heat the olive oil in a large frying pan, over a medium heat. Add the finely chopped celery, carrot and eschalots, sauté for 4-5 minutes or until softened, but not coloured. Add the chopped garlic and thyme, cook for a further 2 minutes. Add the vegetables to the meat in the large bowl.
Now to the meat add the mustard and parsley and mix well, but be gentle, because you don't want the meat to break up too much, it needs to remain chunky. Season to taste with salt and pepper, don't over salt it though, as the stock is salty.
Line a large loaf tin (mine is 2 litre capacity) with two layers of cling film, leave enough overhanging so that you can use it to help lift the terrine from the tin.
Spoon the meat mixture into the mould, pressing down firmly to remove any air pockets.
Spoon over 200ml of the reserved cooking liquid.
Fold over the overhanging cling film to cover the top completely.
Now place a weight (such as tins of food) on top and refrigerate overnight to set.
Place the yolks in a bowl and mash with a fork, then add the mayonnaise, capers, cornichons, parsley and chopped up egg whites. Fold gently to mix. Season to taste with salt and pepper. Cover with cling film and refrigerate until needed.
To unmould the terrine, I place my serving plate on top and turn it out, using the plastic to help.
Serve slices of the terrine with the gribiche sauce and some crusty or rye bread.
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