Ham and Fennel Seed Terrine Recipe


Difficulty LevelEasyHealth IndexAverage
MethodMain Ingredient


 Thinly sliced barding fat1⁄4 Cup (4 tbs)
 Ground veal1⁄2 Pound
 Ground pork1⁄2 Pound
 Fresh pork back fat1⁄2 Pound, coarsely ground
 Pernod2 Tablespoon
 Fennel seed1 Ounce (1 Heaping Tablespoon)
 Salt2 Teaspoon
 Spice parisienne2 Teaspoon
 Virginia ham1⁄2 Pound, cut into long "chopstick" strips
 Shelled pistachio nuts1⁄3 Cup (5.33 tbs), skinned

Nutrition Facts

Serving size: Complete recipe

Calories 3521 Calories from Fat 2683

% Daily Value*

Total Fat 298 g458%

Saturated Fat 104.8 g524%

Trans Fat 1.8 g

Cholesterol 1095.5 mg

Sodium 7595.8 mg316.5%

Total Carbohydrates 36 g11.9%

Dietary Fiber 12.2 g49%

Sugars 15.4 g

Protein 150 g300.7%

Vitamin A 15.5% Vitamin C 13.3%

Calcium 55.2% Iron 68.2%

*Based on a 2000 Calorie diet


Line 5-cup terrine with barding fat.
Combine all remaining ingredients except ham and nuts in large bowl and mix with whipping motion to aerate.
Spread about 1/4 to 1/3 of mixture in terrine.
Arrange some strips of ham lengthwise on top and sprinkle with some of nuts.
Repeat layering, ending with veal mixture.
Cover with foil and refrigerate overnight (this will assure a lovely pink color as the ham will cure with the surrounding veal mixture).
Preheat oven to 35()°F.
Place terrine in large, shallow pan.
Pour enough boiling water into pan to come halfway up sides of terrine.
Bake until meat thermometer inserted into center registers 160°F, about 1 1/2 to 2 hours.
Cool slightly, then refrigerate 1 to 2 days.