301961-1-eng-GB_516

Easy ham hock terrine

  • Serves 6-8
  • Takes 3 hours, plus cooling
  • Medium
Ham hocks are delicious and relatively cheap cuts of meat, but they can be salty so ask your butcher if you need to soak them overnight in several changes of cold water.

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INGREDIENTS

  • 2 x 1kg ham hocks or gammon knuckles
  • 2 carrots, halved
  • 2 celery sticks
  • 1 onion, halved
  • 10 peppercorns
  • 60g fresh parsley
  • 170g jar cornichons (baby gherkins)
  • 2 gelatine leaves (we like Costa gelatine)
  • 300ml good quality ham stock (or other good stock)

METHOD

  1. Put the ham hocks into a large saucepan, with the carrots, celery sticks, onion and peppercorns. Cover with cold water and bring to the boil. Reduce the heat, cover and simmer for 3 hours until very tender. Remove the ham from the pan and set aside. Allow the stock to cool.
  2. Meanwhile, line a 900g loaf tin: lay out a large sheet of cling film on a work surface, then another sheet slightly overlapping the first. Repeat one more time, so you have triple thickness. Wet the inside of the loaf tin, then fit in the cling film, leaving at least 10cm excess overhanging all around.
  3. Once the ham is cold, tear the meat off the bone into pieces, discarding as much fat as you can. There is no need to chop the meat. Put into a large bowl. Take the leaves off the parsley stalks and roughly chop the leaves. Quarter the cornichons lengthways, then roughly chop. Mix it all together in the bowl, then spoon into the lined loaf tin, pressing it down firmly.
  4. Soak the gelatine in plenty of cold water for about 5 minutes. Measure 300ml cooking stock, put into a saucepan and warm through.Squeeze out the excess water from the gelatine,then drop the leaves into the cooking stock, off the heat. Stir until melted, then leave to cool.
  5. Transfer the cooled stock back into the measuring jug and carefully pour into the loaf tin. Carefully fold over the overhanging cling film to seal in the terrine.
  6. Cut a piece of card large enough to just cover the terrine, then wrap in foil. Lay on top of the sealed terrine, then wrap the loaf tin tightly in more cling film. Put in the fridge to set overnight. The terrine will keep for up to 6 days in the fridge.
  • If you're unsure of the saltiness of the ham hock, cut off a little piece of the raw ham and cook in boiling water until tender, then taste. If it is too salty, soak the ham hocks in several changes of cold water, overnight

From August 2005

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