Ham Hock Terrine

The shelves in the supermarkets seem to be full of ham this time of year, and especially when it’s discounted, as a family, we stock up on it throughout January.

Our family eats a lot of ham throughout the winter months. It’s a great alternative than your ‘standard’ winter stew, it works well with bubble and squeak, and a quick dinner of ham, egg and chips is so easy to whip up.

For something a bit different, a tasty ham hock terrine is great served as a starter, accompanied by fresh bread and piccalilli. You can have it for your packed lunch, in or out of a crusty bread sandwich.

It’s one of those fairly simple to prepare foods that uses cheap ingredients, and yet gives a wow factor when served.

Ingredients

• 2 Ham hocks (approx 3kg – total weight)
• 1  Pigs trotter (get your local butcher to split it for you)
• 2 Bay leaves
• 1 Large peeled carrot
• 2 Gelatine leaves
• 25g Chopped flat leaf parsley
• 2 Peeled celery sticks
• 1 Onion (peeled and cut into large wedges)
• 10 Black peppercorns
• 5 Sprigs of thyme
• 50ml White wine vinegar

Method

1. Place ham hocks in a large pan and cover with water. Cover with cling film and leave in the fridge overnight. (This process steeps some of the excess salt from the ham hocks).
2. Remove the pan from fridge and drain.
3. Refill the pan with fresh cold water, ensuring the ham hocks are completely covered.
4. Add the trotter, peppercorns, bay leaves, onion, thyme and vinegar to the pan.
5. Bring the pan to the boil skimming any impurities from the surface during this process.
6. Turn down the heat to a gentle simmer.
7. After 2 hours and 15 minutes, add the carrot and celery sticks to the pan.
8. Gently cook for a further 45 minutes.
9. Remove the pan from the heat. The meat should now be tender and come away from the bone with ease.
10. Carefully remove the ham hocks, celery and carrot from the pan and place on a tray. Wrap the tray in cling film and leave to cool.
11. Strain the stock through a fine sieve into a container. Reserve 300ml of the stock for the terrine. The rest can be chilled and frozen in batches to be used in the future as a stock for soups and risottos.
12. Once the ham hocks are cooled enough to handle, carefully pick all of the meat and place into a large bowl. Be careful not to incorporate any rind, sinews or excess fat. Ensure the meat is picked into generous chunks.
13. Soak the gelatine in cold water. Once softened, squeeze out excess water and add to the 300ml of stock whilst it is still warm.
14. Whisk until thoroughly mixed and then set aside.
15. Dice the carrot and celery, and add to the bowl, along with the chopped parsley.
16. Lightly oil a terrine dish or loaf tin.
17. Line inside the mould with 3 layers of cling film. (It is easy to create the 3 layers by rolling it out onto a work surface and cutting to size. Repeat the process so you have 3 layers and squeeze out any excess air using your hands. Then pick up the 3 layered sheet of cling film and line the mould). The oil in the tin should help the cling film stick to the mould and into the corners. Ensure you have a good over lap, so you can wrap the terrine once assembled.
18. Pour the 300ml of ham stock into the bowl and mix together gently with your hands.
19. Add the ham mixture to your tin/mould in layers, gently pressing down with your hands as you go.
20. Fold and wrap the terrine with the overhanging cling film.
21. Gently press the terrine with your fingers.
22. Place the terrine in the fridge and chill overnight.
23. Remove the cling film, slice and serve with fresh bread and piccalilli – enjoy!