Ham Hock Terrine James Martin Recipes

HAM HOCK TERRINE

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.

HAM HOCK TERRINE

Steps:

• Place all ingredients except parsley and capers in a large pot. Cover hocks with cold water, bring to the boil, skim and simmer for about 2½ hours or until meat falls away from the bone. Meanwhile line a terrine mould with cling wrap, making sure you have about five centimetres hanging over the sides. Remove hocks from stock and cool. Strain 1.5 litres of stock into a saucepan and boil until reduced to half a litre. Pick meat from cooled ham hocks, discarding skin, bone and gristle. Place a layer of meat in the bottom of the terrine. Sprinkle with parsley and capers and repeat until terrine is full, finishing with a layer of meat. Pour over reduced stock. Fold over the cling wrap and set in the fridge overnight. The next day, remove terrine by turning upside down and pulling on the cling wrap to release. Peel off wrap and cut into 1.5-centimetre slices with a sharp, hot knife. When terrine slices are at room temperature, serve with grilled bread, pickles and a parsley salad. Serves up to 10

HAM HOCK TERRINE

Steps:

• Place the ham hocks in a slow cooker, or crock pot.
• Add Bay Leaves, Thyme, Chopped Onions, Chopped Carrots (in the photo I am using frozen carrot puree), Chopped Celery and stalks of the Parsley.
• Add Chicken Stock (we store ours as ice cubes) and/or hot water to cover and cook for 4-6 hours or until the ham meat is falling off the bone.
• Remove hocks from stock and allow them to cool slightly. Discard the skin and fat, and pull the meat off the bone while ham is still hot. Put the extracted meat in a bowl and let it cool down.
• You can put the skin and bones back into the pot and keep cooking it for another day or so then drain off the liquid and save as stock - it is the most gelatinous delicious bacony stock.
• Chop parsley into another bowl, add butter and seeded mustard and mix well.
• Add hock meat, to buttered parsley mix.
• Spray coconut oil into a terrine dish, and line with clingwrap using the oil to hold the clingwrap to the dish. We'll use the clingwrap later to extract the terrine in one piece. Finally lay out Prosciutto slices just overlapping each piece
• Add the hock meat mixture, and wrap the prosciutto back over the terrine, and finally wrap the cling wrap over the top of the prosciutto.
• Put some weights on the terrine and leave it overnight in the fridge for the gelatine in the meat to set.
• You can use the cling wrap to easily pull the terrine from it's mold, though you may need to warm the outside so the coconut oil spray we put in liquefies. Then you can slice the terrine into 16 equal slices with a wet knife blade. If you are not going to eat the entire terrine you can also just put 15 shallow knife marks in the top so you know where to cut.

EASY HAM HOCK TERRINE

Steps:

• Put the ham hocks into a large saucepan, with the carrots, celery sticks, onion and peppercorns. Cover with cold water and bring to the boil. Reduce the heat, cover and simmer for 3 hours until very tender. Remove the ham from the pan and set aside. Allow the stock to cool.
• Meanwhile, line a 900g loaf tin: lay out a large sheet of cling film on a work surface, then another sheet slightly overlapping the first. Repeat one more time, so you have triple thickness. Wet the inside of the loaf tin, then fit in the cling film, leaving at least 10cm excess overhanging all around.
• Once the ham is cold, tear the meat off the bone into pieces, discarding as much fat as you can. There is no need to chop the meat. Put into a large bowl. Take the leaves off the parsley stalks and roughly chop the leaves. Quarter the cornichons lengthways, then roughly chop. Mix it all together in the bowl, then spoon into the lined loaf tin, pressing it down firmly.
• Soak the gelatine in plenty of cold water for about 5 minutes. Measure 300ml cooking stock, put into a saucepan and warm through.Squeeze out the excess water from the gelatine,then drop the leaves into the cooking stock, off the heat. Stir until melted, then leave to cool.
• Transfer the cooled stock back into the measuring jug and carefully pour into the loaf tin. Carefully fold over the overhanging cling film to seal in the terrine.
• Cut a piece of card large enough to just cover the terrine, then wrap in foil. Lay on top of the sealed terrine, then wrap the loaf tin tightly in more cling film. Put in the fridge to set overnight. The terrine will keep for up to 6 days in the fridge.

HEAVENLY HAM HOCK TERRINE

Steps:

• Pop the ham hocks into a large stockpot with the carrots, leek, onion and parsley stalks. (Keep the parsley leaves for the terrine). Cover with cold water and a lid. Bring to the boil. Reduce the heat, and simmer for 3 hours until very tender. Remove the ham from the pan and set aside. Remove the vegetables from the stock. Strain and pour 300mls of stock into a small pot. The remainder can be used in soups or braises.
• While the stock is simmering, line a 900g loaf tin with 3 layers of cling film. I do this by laying sheets of cling film one on top of another on my bench top, smoothing out each one carefully. Wet the inside of the loaf tin and smooth in the cling film, leaving the excess overhanging.
• Once your ham hocks are cooled, shred the meat off the bone, removing as much of the fat as possible. Pop the shredded ham into a large bowl. Roughly chop your parsley leaves. Halve and chop your cornichons. Add the parsley, cornichons and capers to the bowl. Mix it well. Check for seasoning and salt to taste. Press into your lined loaf tin.
• Heat the 300mls of reserved stock.
• Place two Tablespoons of cold water into a small bowl. Sprinkle the gelatin over the top and leave for one minute. Whisk in the hot stock until the gelatin is fully incorporated and the stock is free of any lumps. Cool.
• Carefully pour the cooled stock into the loaf tin. Wrap the overhanging cling film over itself to seal in the terrine.
• Wrap the loaf tin tightly in more cling film. Pop a couple of tins (I used coconut milk) on top of the terrine to 'press' it.. Put in the fridge to set overnight.
• The terrine will keep for up to 6 days in the fridge.