Ham Hock Terrine - Chef Recipe by Jason Hawker

Ingredients

2 kg ham hocks - they can be smoked or not

Stock Ingredients:

2 bay leaves
4 thyme sprigs
1 tsp black peppercorns
2 stalks celery
1 carrot
1 onion
100mL white wine vinegar
500mL apple cider

Water to cover

Terrine Ingredients:

Shredded ham
50 g cornichons
50 g capers
2 Tbs wholegrain mustard
2 leaves gelatin
1/2 cup chopped parsley

Method

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

While the ham hocks are cooking prepare the rest of the ingredients.

Line a terrine mould or loaf tin with cling wrap.  

Tip you can brush the Mould with oil first to help the cling wrap stick to it.

Coarsely chop your cornichons, capers and parsley.

Once the hocks have cooled remove and strain the stock through a fine sieve into a saucepan.

Place saucepan of stock on the stove and bring to a light boil to reduce.  

Shred the ham, leaving some large chunks, removing as much fat and sinew as possible. Discard the fat, sinew and bones. 

Then in a large bowl, mix the shredded ham with the cornichons, capers, mustard and parsley.

Press the mixture into the prepared terrine mould. 

Check on your reserved stock and remove from the heat. Portion out 300mL into a separate jug. 

Meanwhile, soak the gelatin in cold water for 5 minutes to soften. Remove from the water, then squeeze out any excess liquid and add to the jug of stock. 

Pour the jug of stock over the ham terrine Mould. Tap terrine firmly on a hard surface to knock out air pockets, then cover with cling film. Chill in the refrigerator for at least 3-4 hours or overnight.
 
To serve tip out the terrine and remove the cling wrap. Cut into your desired thickness and serve with toast and a side of wholegrain mustard.

Recipe provided by Redsalt