Ham Hock Terrine Recipes

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.

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.