(Page 2 ) | March 3, 2025
Prepare the gelatin:
Soak the gelatin leaves in cold water for 5 minutes, until soft. If using powdered gelatin, dissolve in 2 tablespoons of cold water and let sit for 5 minutes.
Make the stock base:
Heat the chicken stock and white wine in a saucepan over medium heat. Once warm, add the softened gelatin and stir until completely dissolved. Season with salt and pepper.
Assemble the terrine:
In a terrine dish or loaf pan, layer the diced ham, chopped parsley, and minced garlic, distributing evenly.
Pour and set:
Gently pour the gelatin mixture over the ham, making sure everything is evenly coated. Press down lightly to remove any air bubbles.
Chill and set:
Cover and refrigerate for at least 4 hours, or until firm and completely set.
Serve and Enjoy:
Slice and serve cold with crusty bread, pickles, and Dijon mustard for an authentic French touch!
Pro Tip: For added depth, use homemade ham stock instead of chicken stock!
This elegant, flavorful terrine is a favorite with French charcuterie, perfect for special occasions! 
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