Seasonal Kitchen

Ham Pistachio Terrine

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Ham Pistachio Terrine
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Health Score:
6,7 / 10
1 hr
ready in 4 h.
Ready in


18 ounces cooked ham
11 tablespoons butter
14 ounces Sour cream
3 ½ ounces Shelled pistachio
3 shallots
1 Veal feet
1 garlic clove
1 Culinary herbs (With parsley, thyme, bay)
1 cloves
½ bottle white wine (Muscadet)
freshly ground peppers
2 sheets gelatin
1 jar Fortified wine (z. B. Pineau des Charentes)
8 slices Prosciutto
1 tablespoon red peppercorns
2 Tarragon
How healthy are the main ingredients?
hamSour creamshallotgarlic cloveclovesTarragon

Preparation steps


Cut the ham into thick pieces and push through the fine disk of a meat grinder along with the butter and sour cream to make a thick stuffing. Stir in the pistachios. Peel and finely chop the shallots. Put the calf's foot along with the shallots, the crushed garlic, the bouquet garni, the cloves and white wine in a saucepan with a generous amount of pepper. Bring to a boil over medium heat and boil  20 minutes. Place the geltain in a bowl along with2 tablespoons cold water and soak until softened, drain. Strain the cooking liquid into a bowl through a cheesecloth-lined strainer.


Dissolve gelatin in the hot liquid and stir in the fortified wine. Line the bottom of a terrine mold with 2 slices of the prosciutto and spoon 2 tablespoons of the gelatin mixture over it, then spread 1/3 of the ham stuffing over. Repeat the whole procedure 2 times with the remaining ham stuffing and finish with the prosciutto. Pour the remaining gelatin over it and sprinkle with red peppercorns and tarragon leaves. Refrigerate until set and of a slicing consistency, 2-3 hours. Slice and serve with a green salad and fresh brown bread.