Ham Hock Terrine

Name: Ham Hock Terrine
Prep time: 720 min
Total time: 720 min
Yield: 6 people
Cuisine: British
Ingredients: 1.2 kg Smoked ham hock; 1, halved Onion; 1 Carrot; 1 Bay leaf; 1 tsp Peppercorns; as needed Gelatine or reduced stock; 2 tbsp Wholegrain mustard; 2 tbsp, chopped Parsley; to taste Black pepper

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This coarse, sliceable terrine has all the appeal of a farmhouse pâté: tender ham hock, mustard, cooking liquor and a shape that improves overnight.

Serves: 6 people

Preparation time: 720 min

Ingredients

Smoked ham hock – 1.2 kg
Onion – 1, halved
Carrot – 1
Bay leaf – 1
Peppercorns – 1 tsp
Gelatine or reduced stock – as needed
Wholegrain mustard – 2 tbsp
Parsley – 2 tbsp, chopped
Black pepper – to taste

Method

STEP 1
Put the ham hock in a pan with the onion, carrot, bay leaf and peppercorns. Cover with water, bring gently to a simmer and cook until the meat is very tender and coming away from the bone.
STEP 2
Lift the ham out and let it cool enough to handle. Strip the meat from the bone, discarding skin, bone and any tough bits. Reduce a little of the cooking liquid if it tastes weak.
STEP 3
Mix the shredded meat with mustard, parsley, black pepper and enough reduced stock or dissolved gelatine to help it hold together once chilled.
STEP 4
Pack the mixture tightly into a lined loaf tin or terrine mould, pressing it down firmly so there are no gaps. Cover and chill overnight with a small weight on top if you want neat slices.