Donal Skehan’s ham hock terrine

Method

1. Put the ham hocks in a large pot with the peppercorns, bay leaf and thyme. Cover with water, then put a lid on and bring to the boil. Turn down the heat and simmer for 2-2½ hours. About 30 minutes before the end of the cooking time, add the vegetables. The ham hocks are cooked when the meat falls off the bone when prodded with a fork. Remove the hocks and set aside to cool. Strain off and reserve the ham stock and the veg (discard the herbs).
2. Return the ham stock to the pot, add the vinegar, then turn up the heat and boil, uncovered, for 1 hour until it has reduced by at least half. You’ll need about 300ml liquid.
3. When the ham hocks have cooled, remove and discard the skin and fat. Using a fork, shred the meat into a bowl. Add the parsley and toss.
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4. Line a 900g loaf tin or terrine with 2 layers of cling film, leaving enough overhang to cover the top. Half fill with the shredded ham, cover with the veg, then top with the rest of the ham. Press down firmly, then slowly pour over 300ml of the reduced stock, letting it penetrate through the layers. Leave to cool, then fold the cling film over to cover. Chill overnight to set. Slice then serve with green leaves and a tangy dressing.