Name: Smoked Ham Hough Terrine
Cuisine: British
Ingredients: 25 g (1 oz) gherkins, chopped; 25 g (1 oz) capers, halved; 50 g (2 oz) Arran mustard (you can use any wholegrain mustard); Small bunch flat-leaf parsley, shredded; 2 spring onions, sliced; Small bunch chives, chopped; 4x 11cm (4½ in) sheets gelatine; 1 bay leaf; 1 smoked ham hough; 2 sprigs thyme; 2 sprigs rosemary; 2 unsmoked ham houghs

Preparation info

Difficulty
Complex

Appears in

Gary Maclean's Scottish Kitchen

By Gary Maclean

Published 2022

About

I have been making this recipe for years. I love the fact that you end up with the most delicate and tasty dish ever. I have included a smoked ham hough in this recipe, as I think it adds something really special to the dish.

This makes 1 terrine – 11cm (h) x 30cm (l) x 10cm (d), or 4½in x 12in x 4in – but you can set it in anything you wish, for example in a tray and cut into flat rectangles.