Ham Terrine With Broth Vegetables

1.	In a stewpot, cover the meat and the veal foot with cold water. Bring to a simmer for 10 minutes, then rinse.
2.	Remove rind from hams and place in cling film. Add the meat, veal foot, garlic cloves, onion, shallots, bouquet garni, ten peppercorns, wine and enough water to cover everything.
3.	Bring to a boil while skimming. Simmer for 1 hour. Add carrots and peeled turnips. Cook for another 30 minutes.
4.	Bone the hams. Cut the flesh and the tip into thick strips. Cut the carrots and turnips into pieces. Strain and reduce the broth to about 50 cl.
5.	Put the meat and vegetables in a bowl rinsed with cold water. Sprinkle with chopped parsley. Pour in the jelly, making sure that it penetrates to the bottom of the container. Cover with cling film. Place in a cool place for 24 hours.
6.	Our advice : Serve this sliced terrine, with a nice green salad with sherry vinegar.

	1 kg of knuckle of ham
	1 kg of semi-salted pork tips
	1 calf's foot cut in two
	50 cl of dry white wine
	3 carrots
	3 turnips
	2 shallots
	2 cloves of garlic
	1 large onion pricked with 2 cloves
	1 bouquet garni, flat parsley
	Salt, pepper in grains