Pressed Terrine of Yorkshire Gammon with Fried Ledstone Quail Egg, Spiced Pineapple Pickle, Mustard Seed Dressing

Preparation info
  • One

    • Difficulty


    • Ready in

      25 hr

Appears in

By Andrew Pern

Published 2008

  • About

A play on the pub grub classic gammon, egg and pineapple. Pressed Ham Knuckle Terrine, a gently fried quail egg perched on top with a rich golden chutney spooned around is again another firm favourite on The Star Inn menu. Great for dinner parties.


  • 3 ham knuckles
  • 6 bay leaves
  • 1 large onion chopped in half
  • 2</


Place the ham knuckles, bay leaves, and peppercorns in a deep pan, cover with cold water and bring to the boil and simmer for 2½ - 3 hours until tender

While the ham knuckles are cooking, line a terrine mould with cling film, then with thin slices of York Ham. Once the hams are cooked, remove from the pan, leave to cool slightly, then, while warm, remove the meat from the bone. Place in