Ham Terrine

Heat the oven to 200 °C.

Generously butter the inside of the baking dish (perhaps cover the inside of the oven dish with aluminum foil to begin with and butter the inside of the aluminum foil).

Grind the roughly cut liver, veal cubes, ham slices, cognac, shallots, bacon cubes (1), port wine (1) and a few parsley leaves in a food processor to a fine farce. Two passes may be needed to ensure that the farce is chopped evenly and smoothly. The farce must not become warm! Whisk the egg lightly and mix it with the cognac (2) and port wine (2) into the farce. Season with pepper and salt, carefully, because of ham.

Mix the ham cubes (1) into the farce, pour into the prepared mold and press lightly until smooth, avoiding air holes as much as possible. Seal hermetically with aluminum foil and lid and cook in the oven for an hour and a half.

Lift the terrine out of the mold and cool.

Soak the gelatine in water. Make the wine with bay spice and cloves for five minutes, then season with port and cognac. Squeeze out the soaked gelatin and stir in.

Pour through a sieve over the cold terrine. The gelatin should cool before serving.

Additional slices of untreated orange can be placed under the gelatin on top of the terrine.

It goes well with a cranberry sauce.

Tip: It is best to use your favorite ham – since

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