Soak the ham in water for 24 hours, changing the water several times. Place the ham in a large pot, cover with cold water, boil for 20 minutes. Remove and rinse the ham, throw away the cooking water. Put the ham back into the pot, adding all the seasonings, the white wine, the calves╒ feet and the rind. Add enough water to soak, cover and simmer gently for 15 minutes per lb. The ham has to be cooked thoroughly. Leave to cool in the cooking broth then remove the ham. Strain the broth and set aside until completely cold. Degrease the broth, reduce down to about 1 quart, taste, it should be tasty but not too salty. If so, add some water. Clarify the stock, by boiling it on a brisk heat, adding the egg crushed in its shell. Strain through a wet, wrung cheesecloth then add the Cognac. Finely chop the herbs and the shallots (separately), put the garlic through a garlic press or mince finely. Mix together. Trim the rind and the excess fat off the pork, bone it and cut it into large cubes. Place a layer of ham in a terrine, then generously sprinkle with the herbs and pour 2 tablespoons of cool but still liquid aspic jelly. Build up the layers, finishing with a layer of herbs. Press, level the surface, then slowly pour the cool setting jelly over. Refrigerate for 24 hours.
