Serves 8

Ingredients

• 2 small ham hocks, approx 1kg each
• sunflower oil, for greasing
• 2 tbsp wholegrain mustard
• small handful parsley, chopped
• 1 or 2 sheets of gelatine, as directed by the packet for 500ml liquid
• mustard pickle and toasted bread, to serve

For the stock

• 500ml  medium cider
• 2 carrots, peeled and cut into large long chunks
• 2 celery sticks, chopped
• 1 large onion, chopped
• 2 bay leaf
• 6 thyme sprigs
• 1 star anise
• 6 juniper berries
• 6 whole peppercorn

Method

1. Put the ham hocks in a large pan with the stock ingredients. Cover with cider and cold water and bring to the boil.
2. Reduce heat to a simmer, cook for 2½ hours or until the meat falls from the bone. Leave to cool in the pan.
3. Grease a 1-litre terrine mould or loaf tin with the oil, then line with cling film.
4. Remove the hocks from the pan, then strain the stock through a fine sieve into a pan. Reserve the carrot. Set aside.
5. Shred the ham, leaving some large chunks, removing as much fat and sinew as possible.
6. In a large bowl, mix the ham with the mustard and parsley.
7. Cut the cooked carrot into long strips.
8. Press the half the mixture into the prepared terrine.
9. Make a layer of carrot strips then press in the remaining mixture.
10. Bring the reserved stock back to a rapid boil and reduce by half. You should have about 500ml of liquid remaining. Remove from the heat.
11. Meanwhile, soak the gelatine in cold water for 5 mins to soften. Remove from the water, then squeeze out any excess liquid.
12. Add the gelatine to the hot stock and stir well.
13. Pour enough of the stock over the ham to just cover. Tap terrine firmly on a hard surface to knock out air pockets, then cover with cling film.
14. Chill for 3-4 hrs or overnight.
15. To serve, remove from the mould and carve into chunky slices. Serve with mustard pickle and toasted bread.