Heavenly Ham Hock Terrine Recipes

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.

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.