- 1.7 kg Woolworths uncooked deboned medium gammon
- 5 gelatine leaves, bloomed in water
- 10 g parsley, roughly chopped
- 10 g dill, roughly chopped
- Dijon mustard, for serving
- wholegrain mustard, for serving
- For the quick purple pickles:
- ½ cup red wine vinegar
- salt, to taste
- 300 g cauliflower florets, steamed
- 500 g beetroot, peeled and steamed
- 2 red onions, steamed
1. Place the gammon in a large saucepan, cover with water and simmer over a medium heat for 2–3 hours – the liquid should reduce to about 2 cups. Remove the gammon from the pan, cool slightly and pull apart.
2. Mix the bloomed gelatine with the cooking liquid, then add the chopped herbs and shredded gammon.
3. Press the pork into a 30 x 10 cm loaf tin lined with baking paper. Chill for at least 3 hours, preferably overnight.
4. To make the quick purple pickles, heat the red wine vinegar in a small saucepan, season and pour over the steamed vegetables. Allow to stand for 15 minutes, or until cool, before serving.
5. Serve the sliced terrine with pickles and mustard.
Cook's note: You don’t need to season the terrine because the gammon is quite salty. You can also use cooked ham instead of gammon and whatever size tin you’d like depending on how high you want your terrine.
Photographs: Andrea Van Der Spuy
Food assistants: Bianca Strydom and Irinja Bekker