⅔ cup / 160 mL cognac
1 Tbsp / 15 mL butter
¾ cup / 175 mL finely chopped yellow onion
1 ½ lb / 750 g lean ground pork
6 slices bacon
2 cloves garlic, minced
2 tsp / 10 mL dried thyme leaves
1 tsp / 5 mL ground black pepper
½ tsp / 2 mL EACH salt and ground allspice
¼ tsp / 1 mL ground nutmeg
2 eggs, beaten
¼ cup / 50 mL whipping cream
1-6 oz /170 g ham steak, cut crosswise into ¼-inch thick strips
8 slices bacon
Coarse sea salt for serving
- Preheat oven to 350°F.
- In small pot, bring cognac to a gentle boil over high heat. Boil until cognac is reduced to ¼ cup, about 3 minutes. Remove from heat and set aside.
- In small skillet, melt butter over medium-high heat. Add onion and sauté until soft, about 5 minutes. Set aside.
- In large bowl, combine pork and bacon. Do not overmix.
- Add sautéed onion, garlic, thyme, pepper, salt, allspice and nutmeg. Mix until thoroughly combined.
- Add eggs, whipping cream and reduced cognac. Stir until well-blended.
- Line a 5 x 9-inch loaf pan with 8 slices bacon; 3 slices along the length of the pan and 5 slices crosswise in the pan.
- Press half of the pork mixture into the bacon-lined pan.
- Arrange ham strips in a single layer over pork mixture. Top with remaining pork mixture.
- Fold over-hanging bacon slices over top of pork mixture.
- Cover pan tightly with foil. Place in a 9 x 13-inch baking dish. Pour boiling water into larger dish until it comes halfway up the sides of the loaf pan. Set on lowest rack in oven and bake for 1 ½ hours, or until instant-read thermometer inserted into centre of terrine registers 160°F.
- Remove loaf pan from boiling water bath and place on rimmed baking sheet. Remove foil, drain cooking liquid and allow to cool slightly.
- Replace foil and place 2-3 heavy cans on top of terrine to weight it down. Chill overnight.
- To loosen, place loaf pan with terrine in larger pan of hot water for 2-3 minutes. Invert terrine onto clean cutting board, Discard any unwanted fat.
- With sharp knife, cut terrine crosswise into ¼-inch thick slices and arrange on charcuterie board.
- Before serving, sprinkle with a pinch or two of sea salt.