Use duck, pheasant, rabbit, or hare in place of the chicken, and the name changes to terrine de canard, faisan, lapin, or lièvre aux pruneaux.
Use chicken livers (soaked in Armagnac or Cognac) in place of the prunes. Use about the same number of livers as prunes. Substitute strips of beef tongue for the ham.
Instead of cutting them into strips, cut the chicken and ham into dice and stir into the seasoned ground meats. This will save time and produce a more typical, though less sophisticated, looking terrine.