You are here

Ham and Fennel Seed Terrine

admin's picture
  Thinly sliced barding fat 1⁄4 Cup (4 tbs)
  Ground veal 1⁄2 Pound
  Ground pork 1⁄2 Pound
  Fresh pork back fat 1⁄2 Pound, coarsely ground
  Eggs 2
  Pernod 2 Tablespoon
  Fennel seed 1 Ounce (1 Heaping Tablespoon)
  Salt 2 Teaspoon
  Spice parisienne 2 Teaspoon
  Virginia ham 1⁄2 Pound, cut into long "chopstick" strips
  Shelled pistachio nuts 1⁄3 Cup (5.33 tbs), skinned

Line 5-cup terrine with barding fat.
Combine all remaining ingredients except ham and nuts in large bowl and mix with whipping motion to aerate.
Spread about 1/4 to 1/3 of mixture in terrine.
Arrange some strips of ham lengthwise on top and sprinkle with some of nuts.
Repeat layering, ending with veal mixture.
Cover with foil and refrigerate overnight (this will assure a lovely pink color as the ham will cure with the surrounding veal mixture).
Preheat oven to 35()°F.
Place terrine in large, shallow pan.
Pour enough boiling water into pan to come halfway up sides of terrine.
Bake until meat thermometer inserted into center registers 160°F, about 1 1/2 to 2 hours.
Cool slightly, then refrigerate 1 to 2 days.

Recipe Summary

Difficulty Level: 

Rate It

Your rating: None
Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3521 Calories from Fat 2683

% Daily Value*

Total Fat 298 g458%

Saturated Fat 104.8 g524%

Trans Fat 1.8 g

Cholesterol 1095.5 mg365.2%

Sodium 7595.8 mg316.5%

Total Carbohydrates 36 g11.9%

Dietary Fiber 12.2 g49%

Sugars 15.4 g

Protein 150 g300.7%

Vitamin A 15.5% Vitamin C 13.3%

Calcium 55.2% Iron 68.2%

*Based on a 2000 Calorie diet

Ham And Fennel Seed Terrine Recipe