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Jellied ham
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Prep Time:
380 minutes
Cook Time:
Total Time:
380 minutes
Impress guests with this make-ahead terrine that is set like jelly - perfect for a stunning dinner party appetizer.
Ingredients:
  • 3 titanium-strength gelatine leaves (see note)
  • 375ml chicken stock
  • 450g thickly sliced leg ham, chopped
  • 8 cornichons, chopped
  • 40.00 ml salted capers, rinsed, drained
  • 82.50 ml chopped flat-leaf parsley leaves
  • Chargrilled sourdough bread, to serve
  • Dijon mustard, to serve
Instructions:
  • Allow the gelatine to sit in cold water for 5 minutes to soften.
  • Heat the stock in a saucepan over medium-high heat until it boils. Squeeze excess water from the gelatine, then stir it into the stock until dissolved. Let it cool.
  • In a bowl, mix together ham, cornichons, capers, and parsley. Season to taste. Divide the mixture into four 1 cup (250ml) ramekins and pour the cooled stock mixture over the top. Cover and refrigerate overnight until set.
  • The following day, quickly dip the bottom of each ramekin in hot water and carefully flip the jellied hams onto serving plates. Enjoy with sourdough and mustard.

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