Ham Terrine with Horseradish Sauce

ham hocksThis terrine is a terrific dish for a cocktail buffet with a perfect combination of sweet, sour, hot, and spicy notes. We enjoyed this ham terrine at a friend’s home during the holiday season last year and begged for the recipe. You wll get the same requests.

1 Cup of whole milk

1 cup of French breadcrumbs

2 large eggs, beaten

2 pounds of smoked ham, ground

1 and ½ pounds of ground pork tenderloin

¾ of a cup of dark brown sugar

¼ cup of water

¼ cup of cider vinegar

2 teaspoons of dry mustard

Mix first five ingredients and turn into a loaf pan. Bake at 350 degrees for one and a half hours, basting with brown sugar glaze prepared from the additional ingredients. Serve with the horseradish sauce made from the following:

½ cup of cream, whipped

¼ cup of horseradish

1 and ½ tablespoons of vinegar

1 tablespoon of prepared mustard

Dash of salt, cayenne, and paprika to taste

4 dashes of Worcestershire sauce

Fold all together and chill

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