A great way to use cooked gammon which is ideal for leftovers. I made individual small terrines using mini loaf tins (9.5cm x 6.8cm & 4.2cm deep).
Ingredients (makes two small terrines)
For the terrine (makes 2 small):
Ingredients (makes two small terrines)
- 60g cooked spiced gammon (see here for recipe)
- 20 g cornichons (chopped)
- A few strips of grilled red or orange pepper (I used ready made from a jar)
- 1 tbsp capers (chopped)
- 1 tbsp parsly (chopped)
- 1/4 pint of unset gelatine
- 1 small onion, chopped finely
- 1 tbsp vegetable oil
- 250 g pineapple chopped into small pieces
- 1.2 tsp turmeric
- 1/2 tsp black onion seeds
- 3 tbsp sugar
- 4 tbsp pineapple juice
- Juice of 1 lemon
- Finely chopped red chillies (to taste)
- 1 tsp pectin
- Salt to taste
For the terrine (makes 2 small):
- Shred the gammon, leaving some small chunks for texture.
- Mix all the the ingredients together except for the gelatine and pack tightly into terrines lined with cling film.
- Top with gelatine.
- Place weights on the top and place in the fridge until set before turning out.
- Cook the onion in the oil until softened.
- Add all the other ingredients and simmer for 20 mins.
- Pour into serving containers and leave to set.
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