Ham Hock Terrine
Ham hocks are an inexpensive cut of meat and can be used to make this delicious terrine. Great for a simple lunch or as a starter for a meal, served with mustard pickle and toasted bread.
- 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
- Put the ham hocks in a large pan with the stock ingredients. Cover with cider and cold water and bring to the boil.
- Reduce heat to a simmer, cook for 2½ hours or until the meat falls from the bone. Leave to cool in the pan.
- Grease a 1-litre terrine mould or loaf tin with the oil, then line with cling film.
- Remove the hocks from the pan, then strain the stock through a fine sieve into a pan. Reserve the carrot. Set aside.
- Shred the ham, leaving some large chunks, removing as much fat and sinew as possible.
- In a large bowl, mix the ham with the mustard and parsley.
- Cut the cooked carrot into long strips.
- Press the half the mixture into the prepared terrine.
- Make a layer of carrot strips then press in the remaining mixture.
- 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.
- Meanwhile, soak the gelatine in cold water for 5 mins to soften. Remove from the water, then squeeze out any excess liquid.
- Add the gelatine to the hot stock and stir well.
- 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.
- Chill for 3-4 hrs or overnight.
- To serve, remove from the mould and carve into chunky slices. Serve with mustard pickle and toasted bread.