Ham Hock Terrine

Recipe for: TERRINE of Ham Hock (& variations) 

Ingredients: 

·        2 small/ medium ham hocks, unsmoked, approx. 1kg each

·        Stock:

o   500ml/ 18 fl oz cider

o   2 carrots, peeled & chopped

o   2 sticks celery, chopped

o   1 large onion, chopped

o   2 bay leaves

o   6 sprigs thyme

o   3 star anise

o   6 whole peppercorns

·        2 tblsp wholegrain mustard

·        Handful fresh parsley, finely chopped

·        1 sheet, or sachet, gelatine (enough to set about 1 pt of liquid)

 

Method: 

1.      Cook the meat:

a.      Put the hocks and the stock ingredients into a large pan

b.      Add enough water to just cover the hocks

c.      Bring rapidly to the boil, then reduce heat to a very gentle simmer

d.      Cook for about 2 ½ hours, or until the meat is falling off the bones

e.      Lift the meat out with a slotted spoon into a bowl & allow to cool completely

f.       Reserve the cooking liquor, but also allow to cool

2.      Prepare the terrine ingredients:

a.      Grease a 1-litre terrine mould or loaf tin with a little sunflower oil, then line completely with clingfilm;

b.      Shred to cold meat with your fingers, keeping a few larger chunks, siscarding fat, gristle, sinews & bones;

c.      In a large bowl mix the shredded ham with the mustard & parsley;

3.      Assemble the terrine:

a.      Press the ham mixture firmly into the prepared mould, but don’t squash it down too tightly.  It should be full, with no gaps, but not too tight.  Level the surface with a fork;

b.      Take about one and a half pints of the reserved stock, by straining the pan juices through a very fine sieve into a clean pan, and bring to a rolling boil;

c.      Allow it to reduce down to about one pint, then remove from heat;

d.      If using a sachet of gelatine, sprinkle directly into the hot stock & stir until completely dissolved, and allow to cool.  If using sheet gelatine, soak in a little cold water first for 5 minutes to soften, then squeeze out & add to the hot stock.  Either way, make sure it is fully dissolved;

e.      When the stock is cold, but before it sets, pour carefully over the meat mixture in the mould, tapping to remove air bubbles.  There should be enough to fill the mould & to create a thin top layer of stock.

f.       Cover with clingfilm and put in the fridge for several hours, preferably overnight, to set completely.

4.      Serve the terrine:

a.      Remove the set “loaf” from the mould, using the clingfilm lining to ease it out.

b.      Turn upside down onto a carving plate;

c.      Using a sharp knife, carve thick slices & serve. 

What else you need to know: 

1.      You need two days to make this: one day to assemble it all, and a good overnight chilling to solidify properly to make it carveable;

2.      Variations: any cooked meat or combination, e.g. chicken, game, rabbit, veggies.

3.      Serve with: salad garnish, chutney, bread/ toast.