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Pork and ham terrine
What you need
- 4 bay leaves
- 225 g rindless streaky bacon
- 125 g white breadcrumbs
- 2 cloves garlic, peeled and crushed
- 675 g minced pork
- seasoning
- 1 pinch grated nutmeg
- 2 eggs, beaten
- 225 g thick slice ham
- 150 ml dry white wine
- 6 tsp chopped fresh parsley
- 3 tsp snipped fresh chives
- 3 tsp fresh sage
Method
Preheat oven to 160°C. Place the bay leaves in the base of a 1 1/4 kg (3lb) loaf tin or dish. Gently stretch the bacon rashers on a board with the back of a knife. Use 3/4 to line the base and sides of the tin.
Place all ingredients, except the ham, herbs, wine and reserved bacon into a bowl. Mix well. Gradually pour in the wine and herbs.
Place half the mixture on top of the bacon, pressing down well. Lay the thick slice of ham on top. Add the rest of the mixture. Press down well, levelling the top.
Lay remaining bacon rashers, overlapping layers to cover the filling. Cover the dish tightly with lightly buttered paper and foil. Place in a roasting pan. Fill with enough water to come almost to the top of the dish.
Cook for 1 days. Remove from oven. Drain any excess liquid. Place weights or tins on a board on top of the terrine. Allow to cool.
Chill for at least 1 days.
Turn out the terrine into a serving dish. Serve in slices.
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Preparation 15 minutes Cook 2 hours Waiting » 2 hours Chill 2 hours Total 4 ¼ hours -
Energy 543 kcal/serving Fat 19.7 g/serving Carbohydrates 71.58 g/serving Glycaemic Index 68 Glycaemic Load 6.14 
Serving suggestion
Garnis with a few whole cranberries and redcurrants, and small sprigs of fresh parsley.
Cook's tip
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 2275 | 1091 | 10475 | 8350 |
| Energy (kcal) | 543 | 260 | 2500 | 2000 |
| Protein (g) | 29.0 | 13.9 | ||
| Carbohydrate (g) | 9.63 | 4.62 | 345 | 275 |
| Fat (g) | 41.0 | 19.7 | 95 | 70 |
| Fat (saturated) (g) | 14.9 | 7.15 | ||
| Fibre (g) | 0.47 | 0.23 | ||
| Sodium (mg) | 815 | 391 | ||
| Salt (equivalent) (g) | 2.04 | 0.98 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 36.2 | 17.4 | 800 |
| Vitamin B-12 (µg) | 1.30 | 0.62 | 1 |
| Vitamin B-6 (mg) | 0.56 | 0.27 | 2 |
| Vitamin C (mg) | 2.39 | 1.14 | 60 |
| Vitamin D (µg) | 10.1 | 4.82 | 266 |
| Vitamin E (mg) | 0.46 | 0.22 | 10 |
| Zinc (mg) | 3.57 | 1.71 | 15 |
| Calcium (mg) | 48.9 | 23.5 | 800 |
| Folate (mcg) | 31.9 | 15.3 | 200 |
| Iron (mg) | 2.34 | 1.12 | 14 |
| Magnesium (mg) | 35.2 | 16.9 | 300 |
| Niacin (mg) | 7.38 | 3.54 | 18 |
| Pantothenic acid (mg) | 1.19 | 0.57 | 6 |
| Riboflavin (mg) | 0.48 | 0.23 | 1.6 |
| Phosphorous (mg) | 333 | 159 | 800 |
| Thiamin (mg) | 1.14 | 0.54 | 1.4 |
This recipe is:
Citrus free
Corn-free
Cow-dairy free
Dairy free
Peanut free
Shellfish free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible seasoning, bay leaves, fresh sage or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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