Name: Ham hock terrine
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: 2 small ham hocks, approx 1kg/2lb 4oz each -; sunflower oil , for greasing -; 2 tbsp wholegrain mustard -; small handful parsley , chopped -; 1 sheet gelatine -; caper berries, to serve -; caper berries and toasted bread , to serve -; 500ml cider -; 2 carrots , chopped -; 2 celery sticks, chopped -; 1 large onion , chopped -; 2 bay leaves , fresh or dried -; 6 thyme sprigs -; 3 star anise -; 6 whole peppercorns -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Ham hock terrine

1. 2 small ham hocks, approx 1kg/2lb 4oz each -

2. sunflower oil , for greasing -

3. 2 tbsp wholegrain mustard -

4. small handful parsley , chopped -

5. 1 sheet gelatine -

6. caper berries, to serve -

7. caper berries and toasted bread , to serve -

8. 500ml cider -

9. 2 carrots , chopped -

10. 2 celery sticks, chopped -

11. 1 large onion , chopped -

12. 2 bay leaves , fresh or dried -

13. 6 thyme sprigs -

14. 3 star anise -

15. 6 whole peppercorns -

How to cook deliciously - Ham hock terrine

1. Stage

Put the ham hocks in a large pan with the stock ingredients. Cover with cold water. Set pan over a high heat and bring to the boil. Reduce heat to a simmer, cook for 2 and a half to 3 hrs or until the meat falls from the bone. Leave to cool in the pan.

2. Stage

Grease a 1-litre terrine mould or loaf tin with the oil, then line with cling film. Remove the hocks, then strain the stock through a fine sieve into a pan. Set aside.

3. Stage

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. Press the mixture into the prepared terrine.

4. Stage

Bring the reserved stock back to a rapid boil and reduce by half. You should have about 600ml/1pt 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.

5. Stage

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 caper berries and toast.