(*) for a casserole dish of approx. 1 1/2 l capacity or a coated pie dish (quiche dish) of approx. 24 cm length.
Grease the dish with butter.
Cut the ham so that a strip of three cm in diameter and the length of the mold. Drizzle with the sherry.
Cut 1/5 of the ham into small cubes. Dice the rest of the ham, the pork and the bacon and finely grind them in batches in a cutter. Refrigerate.
Chop the shallots and garlic very finely and sauté in the butter until light yellow. Add to the meat mixture.
Add thyme, egg yolk, parsley, pistachios, ham cubes and marinade sherry to the meat mixture and mix well.
Spread half of the meat farce evenly in the mold. Put the marinated ham piece on top and cover with the remaining meat mixture.
Place the terrine in a larger mold and pour 3-4 cm of boiling hot water around it. Immediately put it on the bottom rack of the oven heated to 180 °C. Cook the terrine for about 50 minutes. After it has cooled down, you may want to add some bacon.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!