Spring Ham & Garden Vegetable Terrine
A colorful mosaic of spring vegetables and savory ham set in a delicate vegetable gelee.
This Spring Ham Terrine is a celebration of seasonal textures. Unlike the hearty richness of our Herb Pot-au-Feu Terrine, this version is light, crisp, and infused with a touch of umami from soy sauce. Serve it with a fresh herb salad and crusty toast for the ultimate garden-side brunch.
What You'll Need
The Harvest:
- 2 Mini Carrot Boots (or 6 large carrots)
- 1 Small Green Asparagus Bundle
- 4-5 Small Leeks & 12 Radishes
- Spinach, Parsley & Chives
The Base & Setting:
- 2 Thick Slices Bone-in Ham (1cm thick)
- 3g Agar-agar (for the jelly)
- 1L Vegetable Broth (2 cubes)
- Soy Sauce & 5-Berry Pepper
Preparation Method
1. Prepare the Vegetables: Clean all vegetables thoroughly. Cut carrots into sticks, leeks into chunks, and trim the asparagus ends. Dice the radishes after removing the stems.
2. Poaching: Bring 1 liter of water with broth cubes to a boil. Poach carrots and leeks until tender but still holding their shape. Use a skimmer to remove them, then poach asparagus and radishes for just 2 minutes. Reserve 60cl of the broth and set the vegetables aside in a bowl, seasoning with salt and pepper.
3. The Jelly: Dissolve the agar-agar into 60cl of cooled broth. Bring to a simmer and boil for 2 minutes while stirring. Remove from heat and stir in the soy sauce. This adds a depth of flavor that pairs beautifully with smoked notes, much like the infusion in our Smoked Tea Puree.
4. Layering the Terrine: Line your mold with film. Start with a layer of chopped herbs and 15cl of broth at the bottom; chill for 25 minutes. Layer half the vegetables and more broth; chill again. Finally, arrange a rectangle of ham, the remaining vegetables, and the rest of the broth. Top with the second slice of ham.
5. The Set: Let the terrine set in the refrigerator overnight. This patience ensures clean, beautiful slices when served.
Complete Your Menu:
- The Main: Chicken & Feta Savory Pie
- The Side: Fiddlehead & Spinach Velouté
- The Bread: Braided Brioche