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Ham Hock Terrine
1 hr
4 hours + chilling time
6
Back to All Recipes
Ingredients

1 Ham Hock
2 Stalks Table Celery
1 Medium Onion
1 Carrot
1 Gherken
1 Green Apple
1 Gelatine Leaf
Black Peppercorns
1 Bay Leaf

Preparation Method
  1. Steep ham hock in water overnight

  2. Drain and place ham hock in large pot and place celery stalks (roughly chopped), medium onion (roughly chopped), carrot (roughly chopped), bayleaf and seasoning of black peppercorns. Bring to the boil and then skim the residue. Reduce the heat and simmer for 4 hours.

  3. Remove the hock from the hot and place in the fridge to chill.

  4. Remove the stock from the pot and pass thru a sieve and place in chill to separate fat from the stock.

  5. Remove all the fat from the ham hock and shred the meat.

  6. Take the gherkin and chop it into small pieces and dice the apple. Place the diced apple in water with a splash of lemon juice to prevent the apple from discolouring.

  7. Take the gelatine leaf and soak it in cold water until pliable, remove from the water and wring water out.

  8. Take 100ml of the chilled stock and add 50 ml of the apple/gherkin juice and warm gently. Remove form the heat and add the gelatine leaf and gently whisk.

  9. Line a loaf tin with clingfilm and Add the ham hock, gherkin & apple. Pour the stock over and cover with tinfoil. Place a weight on top.

  10. Chill overnight.

  11. Serve with wheaten bread and homemade picallilli (see below for picallilli recipe)

 

picallilli

Ingredients:
1 small cauliflower
100g Green Beans
1 courgette
1 medium onion
6 teaspoon Salt
4 teaspoon English mustard
1 teaspoon Ground Ginger
1 teaspoon Turmeric
600ml Cider Vinegar
3 tablespoon Sugar
300 ml Water
3 Tablespoon Cornflour

Method:

  1. Chop the cauliflower & other veg into small chunks. Toss veg in bowl with the salt & leave overnight.

  2. The next day place the veg in a heavy bottomed pot. Pour in vinegar & water & add the ginger & turmeric. Bring to a bowl & simmer for a couple of minutes until the veg are just tender. Pour through the sieve into a bowl. Pit the veg to one side.

  3. Pour the liquid back into the pot & add the sugar & bring to the boil then mix together the cornflour & English mustard with a little water to form a paste and add to the liquid to thicken, repeat with more cornflour if necessary to thicken. Simmer for a couple of minutes then add vegetables. Leave to cool completely before use.