Ham Hock Terrine

Cook Time 3 hours plus setting time

Serves 6–8

Ingredients

2–3 ham hocks (approx. 1 kg each)

½ cup honey

2 onions, studded with 4 cloves

½ bunch of thyme

4 bay leaves

3 tbsp seeded mustard

3 sprigs of parsley, chopped

Zest of 1 lemon

1 titanium-strength gelatine leaf 

To Serve

Celeriac remoulade, to serve 

Crusty French baguette, to serve

Cornichons, to serve

Salad, on the side

Method

Place the ham hocks in a large stockpot and top with enough water to just cover them. Bring to the boil, skimming off any impurities that rise to the surface. Add the honey, studded onions, and herbs; cover and reduce the heat to low. Simmer gently for 2–2½ hours or until the meat falls easily off the bones. 

Once cooked, remove the hocks from the stock and let cool slightly. Pick the meat off the hocks, discarding skin, bones, and any excess fat. Shred the meat into bite-size pieces and place in a large bowl, then stir in mustard, parsley, and lemon zest. Salt is not required.

Strain ¾ cup of the stock into a small pot. Soak the gelatine leaf in cold water for 5 minutes, until softened. Squeeze out the water and whisk into the hot stock. Mix this stock into the ham mixture. 

Line a loaf tin with cling film, leaving plenty overhanging. Pack the shredded ham into the tin, pressing down lightly as you go. Fold the cling film over to seal. Place a weight on top of the covered terrine and chill in the fridge for at least 6 hours or overnight until firm.

Turn out onto a board, thickly sliced, and serve with celeriac remoulade, crusty bread, cornichons, and salad.