- In a large pot, place the ham hocks, seasonings, vegetables and water. Bring to a boil and simmer for about 2 hours. Remove the ham hocks from the pot and let cool. Strain the broth through a sieve. Set aside.
- Debone the hocks and chop the meat. In a bowl, combine the meat and apricots.
- With the rack in the middle position, preheat the oven to 180 ˚C (350 ˚F).
- Chop the bird's legs meat and add to the hock and apricot mixture. Season with salt and pepper. Set aside.
- Cut the guinea fowl breasts into long strips.
- In a 23 x 13-cm (9 x 5-inch) loaf pan, place the guinea fowl strips breast side-by-side to coat the bottom. Cover with half of the meat and apricot mixture, then another third of guinea fowl strips, the pistachios and the remaining meat mixture. Top with strips of guinea fowl. Add enough reserved broth to cover.
- Cover the pan with aluminum foil. Bake for about 1 hour and 30 minutes. Remove from the oven, let cool, then remove the foil.
- Cover the cooked terrine with plastic wrap. Place another loaf pan of the same dimensions on the plastic wrap and place 2 cans on top to compress the terrine.
- Refrigerate overnight.
- Unmould the next day. Serve the terrine into slices with caramelized onions.