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Ham and chicken terrine

Australian Gourmet Traveller recipe for ham and chicken terrine.

By Rodney Dunn
  • 10 mins preparation
  • 1 hr 40 mins cooking plus setting
  • Serves 8
  • Print
Ham and chicken terrine
If you don't want to do much cooking on Christmas Day, this is an ideal addition to the menu; it can be prepared all ahead, allowing a day for the terrine to set. It will keep refrigerated for three or four days. Serve it with cornichons, a crisp frisée salad or toast.


  • 1 ham hock (about 1.3kg)
  • 2 each celery stalks and carrots, coarsely chopped
  • 2 onions, quartered
  • 2 fresh bay leaves
  • 1.8 kg chicken, halved lengthways
  • 160 gm (2 cups firmly packed) flat-leaf parsley
  • 3 titanium-strength gelatine leaves, softened in cold water for 5 minutes
  • To serve: extra-virgin olive oil


  • 1
    Place ham hock in a large saucepan and cover with cold water. Add celery, carrot, onion and bay leaves, bring to the boil, then reduce to medium and simmer for 1 hour. Add chicken and simmer
    for a further 40 minutes. Remove pan from heat and set aside covered to finish cooking chicken (20 minutes).
  • 2
    Remove and discard skin from chicken and ham, then shred meat into large pieces. Place in a bowl and set aside. Strain and reserve 500ml poaching liquid. Purée parsley in a blender with a little warm poaching liquid. Squeeze excess water from gelatine and stir into reserved poaching liquid, then stir in parsley purée and season to taste.
  • 3
    Line a 1.5-litre loaf tin or terrine mould with plastic wrap. Place chicken and ham evenly in pan, then pour parsley mixture over. Cover and refrigerate to set (overnight).
  • 4
    Turn out terrine onto a board and slice thickly with a warmed sharp knife. Serve drizzled with olive oil toast, cornichons and salad alongside.


Drink Suggestion: Pale, dry rosé. Drink suggestion by Max Allen