Pork & Ham Terrine
2 Hours |
Servings:
10-12 |
Prep:
30 minutes |
Cook:
1 1/2 hours
Pork & Ham Terrine
2 Hours
Servings:
10-12
Prep:
30 minutes
Cook:
1 1/2 hours
Pork & Ham Terrine
2 Hours
Servings:
10-12
Prep:
30 minutes
Cook:
1 1/2 hours
Ingredients
Ingredients
- 2/3 cup cognac
- 1 Tbsp (15 mL) butter
- 3/4 cup (175 mL) finely chopped yellow onion
- 1 1/2 lb (750 g) lean ground pork
- 6 slices bacon
- 2 cloves garlic, minced
- 2 tsp (10 mL) dried thyme leaves
- 1 tsp (5 mL) ground black pepper
- 1/2 tsp (2 mL) EACH salt and ground allspice
- 1/4 tsp (1 mL) ground nutmeg
- 2 Countryside Farms Vita Eggs, beaten
- 1/4 cup (50 mL) whipping cream
- 1-6oz (170 g) ham steak, cut crosswise into 1/4 inch thick strips
- 8 slices bacon
- Coarse sea salt for serving
Method
- Preheat oven to 350°F.
- In small pot, bring cognac to a gentle boil over high heat. Boil until cognac is reduced to 1/4 cup, about 3 minutes. Remove from heat and set aside.
- In small skillet, melt butter over medium-high heat. Add onion and sauté until soft, about 5 minutes. Set aside.
- In large bowl, combine pork and bacon. Do not overmix.
- Add sautéed onion, garlic, thyme, pepper, salt, allspice and nutmeg. Mix until thoroughly combined.
- Add eggs, whipping cream and reduced cognac. Stir until well-blended.
- Line a 5 x9-inch loaf pan with 8 slices bacon; 3 slices along the length of the pan and 5 slices crosswise in the pan.
- Press half of the pork mixture into the bacon-lined pan.
- Arrange ham strips in a single layer over pork mixture. Top with remaining pork mixture.
- Fold over-hanging bacon slices over top of pork mixture.
- Cover pan tightly with foil. Place in a 9 x13-inch baking dish. Pour boiling water into larger dish until it comes halfway up the sides of the loaf pan. Set on lowest rack in oven and bake for 1 1/2 hours, or until instant-read thermometer inserted into centre of terrine registers 160°F.
- Remove loaf pan from boiling water bath and place on rimmed baking sheet. Remove foil, drain cooking liquid and allow to cool slightly.
- Replace foil and place 2-3 heavy cans on top of terrine to weight it down. Chill overnight.
- To loosen, place loaf pan with terrine in larger pan of hot water for 2-3 minutes. Invert terrine on a clean cutting board, discard any unwanted fat.
- With sharp knife, cut terrine crosswise into 1/4-inch thick slices and arrange on charcuterie board.
- Before serving, sprinkle with a pinch or two of sea salt.