California-style Herb-infused Ham and Parsley Terrine

Ingredients

In this California adaptation, we infuse the ham with a blend of aromatic herbs commonly found in California cuisine, such as rosemary, thyme, and oregano. We also add a touch of lemon zest to brighten the flavors. The terrine is lighter and fresher, reflecting the emphasis on fresh ingredients and vibrant flavors in California cuisine. We alse have the original recipe for Jambon persillé, so you can check it out.

• 2 pounds (900g) cooked ham 2 pounds (900g) cooked ham
• 1 cup (240ml) chicken or vegetable broth 1 cup (240ml) chicken or vegetable broth
• 1 tablespoon fresh rosemary, finely chopped 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme, finely chopped 1 tablespoon fresh thyme, finely chopped
• 1 tablespoon fresh oregano, finely chopped 1 tablespoon fresh oregano, finely chopped
• 1 cup (240ml) fresh parsley leaves 1 cup (240ml) fresh parsley leaves
• Zest of 1 lemon Zest of 1 lemon
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 1g, 0g
• Protein: 32g
• Fiber: 0g
• Salt: 2g

Preparation

1. 1.
   In a small saucepan, heat the broth over medium heat. Add the chopped rosemary, thyme, and oregano. Let it simmer for 5 minutes to infuse the flavors. Remove from heat and let it cool.
2. 2.
   Slice the cooked ham into thin, even slices.
3. 3.
   In a large bowl, combine the parsley leaves and lemon zest. Season with salt and pepper to taste.
4. 4.
   Line a terrine mold or loaf pan with plastic wrap, leaving enough overhang to cover the top later.
5. 5.
   Arrange a layer of ham slices at the bottom of the mold, slightly overlapping them. Brush the ham with the infused broth.
6. 6.
   Sprinkle a layer of the parsley mixture over the ham.
7. 7.
   Repeat the layers, alternating between ham and parsley, until the mold is filled. Press down gently to compact the terrine.
8. 8.
   Fold the plastic wrap over the top to cover the terrine completely.
9. 9.
   Place a weight on top of the terrine to compress it. Refrigerate for at least 4 hours or overnight.
10. 10.
    To serve, remove the terrine from the mold and discard the plastic wrap. Slice into thick slices and serve chilled.

Treat your ingredients with care...

• Ham — Use a high-quality cooked ham for the best flavor and texture. If possible, choose a ham that is not overly salty.
• Parsley — Make sure to use fresh parsley leaves for their vibrant flavor. Avoid using dried parsley as it won't provide the same freshness.

Tips & Tricks

• For added flavor, you can marinate the ham slices in the infused broth for a few hours before assembling the terrine.
• Serve the terrine with a side of crusty bread or crackers for a complete meal.
• Customize the herb blend to your liking by adding other herbs commonly found in California cuisine, such as basil or cilantro.
• If you prefer a smoother texture, you can blend the parsley leaves with a little olive oil before layering them in the terrine.
• Experiment with different types of ham, such as smoked or honey-glazed, to add a unique twist to the terrine.

Serving advice

Serve the California-style Herb-infused Ham and Parsley Terrine chilled as an appetizer or light lunch. Pair it with a fresh green salad or a side of roasted vegetables for a well-rounded meal.

Presentation advice

To enhance the presentation, garnish the terrine with a sprig of fresh parsley and a sprinkle of lemon zest. Serve it on a wooden cutting board or a decorative platter to showcase the beautiful layers.