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A jellied ham terrine originating in the Burgundy region of France, where it"s traditional at Easter. The quality of the dish largely depends on the quality of the ham, which should be unsmoked, and not too salty. If you feel your ham has a strong cure, bring it to the boil in water, to draw off excess salt, then throw this liquid away, and start again.
You will also need 2 calf"s feet, or split pig"s trotters or the liquid from the cooking of cruibÃns, which has set to a strong jelly. The procedure isn"t difficult and can all be done the day before needed. See 'CruibÃns'
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