This dish, a specialty from the Burgundy region of France, makes for an elegant holiday appetizer or lunch.
- 2 small onions, peeled and studded with 3 cloves each
- 3⁄4 cup finely chopped flat-leaf parsley leaves, stems reserved
- 10 black peppercorns
- 4 unsmoked ham hocks (about 4 lbs.)
- 3 carrots, halved crosswise
- 2 ribs celery, halved crosswise
- 2 bay leaves
- 2 fresh thyme sprigs
- 1 (750-ml) bottle dry white wine
- 1 oz. gelatin
- Kosher salt, to taste
- 1 3⁄4 lb. unsmoked cooked ham, cut into 3⁄4″ cubes
- 2 shallots, finely chopped
- 1 clove garlic, finely chopped
- Put onions, parsley stems, peppercorns, hocks, carrots, celery, bay leaves, thyme, wine, and 9 cups water into an 8-qt. pot; boil. Lower heat to medium-low; simmer for 2 1⁄2 hours. Strain broth through a coffee filter–lined sieve into a 2-qt. pan; boil until reduced to 4 cups. Chill 1 1⁄2 cups broth and sprinkle in gelatin; let rest 10 minutes without stirring. Whisk gelatin mixture into remaining broth and season with salt; chill until aspic just begins to set, 8–12 minutes.
- Combine chopped parsley leaves, ham, shallots, and garlic in a bowl. Line a 1 1⁄2-qt. terrine mold with plastic wrap; add ham mixture. Pour in reserved aspic. Cover with plastic wrap; place a rectangular piece of cardboard, cut to fit inside rim, on top of terrine. Place 3 unopened soup cans on top; chill terrine until set, 1–2 days. To serve, uncover terrine and lift out of mold. Invert onto a cutting board; slice and serve with Dijon mustard, bread, and cornichons, if you like.