Smoked Ham and Sweetbreads Terrine

by Jefferson Munroe

With Shallots & Cream


  • 1⁄2 lb veal sweetbreads
  • 1⁄2 cup white wine vinegar
  • 1 lb chopped pork shoulder (Boston butt)
  • 2 shallots, chopped
  • 3 garlic cloves, chopped
  • 1⁄2 cup slab bacon cut into 1-inch lardons
  • 1⁄2 cup heavy cream
  • 1⁄4 cup port or cream sherry
  • 3 thyme sprigs, chopped
  • 1 pinch of cayenne pepper
  • 6 slices smoked ham
  • salt, to taste

Put sweetbreads in a bowl, cover with water and add vinegar. soak for an hour, drain and rinse well. Preheat the oven to 350°. Put sweetbreads in a pan with a little salted water, bring to a boil, then simmer for 10 minutes. drain, remove and dispose of the skin and cut into 1⁄2 inch strips. Mix together the pork shoulder, shallots, and garlic in a bowl add the lardons, cream, port, thyme and cayenne. Season with salt and fry up a small amount to check the seasoning. remember that because the terrine will be served cold it should be fairly salty when hot. Line the terrine or small loaf pan with the smoked ham, overlapping the slices. Spoon in half the pork mixture, cover with the sweetbreads and top with the remaining pork mixture. Press the mixture down a bit so that it doesn’t pull away from the sides. Cover the terrine, put in a roasting pan and pour boiling water to come halfway up the sides. Bake for 2 hours then chill. to serve cold, run a bit of warm water down the sides of the terrine and flip onto a plate. Enjoy with some crusty bread and a spot of mustard.

Recipe yields 4 servings