Ham Hock Terrine Recipes
HAM HOCK TERRINE
Cured slow-cooked pork is a great foundation for a coarse pâté style starter and can be made in advance
Provided by Good Food team
Categories Starter
Time 4h
Number Of Ingredients 15
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.
Nutrition Facts : Calories 219 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Protein 33 grams protein, Sodium 3.26 milligram of sodium
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- Place the ham hocks in a large pan with the bay leaves, thyme, coriander seeds, peppercorns, onion and vinegar. Pour over enough cold water to cover. Bring to the boil and simmer very gently, uncovered, for about 2-2½ hours, until the hocks are tender and the meat flakes easily.
- Leave the hocks to cool in the liquid for about 1 hour, then remove and set aside. Strain the liquid into a clean pan (discard the solids) and boil vigorously for 1 hour to reduce by three-quarters to about 600ml. Line a 1.5-litre loaf tin or terrine with a double layer of cling film.
- Remove the skin from the hocks, then shred the meat. Place in a large bowl with the gherkins and chopped herbs. Mix well and season with plenty of black pepper. Pack into the tin or terrine and press down firmly.
- Slowly pour in the reduced liquid and allow to settle throughout the mixture. Cover with cling film and chill overnight. Garnish with parsley, cut into thick slices and serve with crusty bread and a good piccalilli.
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- Place all ingredients except parsley and capers in a large pot. Cover hocks with cold water, bring to the boil, skim and simmer for about 2½ hours or until meat falls away from the bone.
- Meanwhile line a terrine mould with cling wrap, making sure you have about five centimetres hanging over the sides. Remove hocks from stock and cool. Strain 1.5 litres of stock into a saucepan and boil until reduced to half a litre. Pick meat from cooled ham hocks, discarding skin, bone and gristle. Place a layer of meat in the bottom of the terrine. Sprinkle with parsley and capers and repeat until terrine is full, finishing with a layer of meat. Pour over reduced stock. Fold over the cling wrap and set in the fridge overnight.
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