Donal Skehan’s ham hock terrine
- January 2013
- Serves 8-10
- Hands-on time 15 min, cooking time 3-3½ hours, plus cooling and overnight soaking
Donal Skehan’s ham hock terrine is easy to prepare in advance and makes an impressive starter or lunch centrepiece.
- 16.8g (5.6g saturated)
- 0.8g (0.8g sugars)
- 0.3g fibre
Slice the terrine while it’s still wrapped in the cling film, which will support the shape and make it less likely to fall apart. Remove the cling film from each slice before serving!
The hocks can be quite salty, so soak them overnight in plenty of cold water. Be careful when adding additional seasoning too.
You can freeze the cooked, shredded ham hock meat in resealable freezer bags until needed.
The terrine will sit happily in the fridge, covered in cling film, for up to three days.
After boiling a ham hock, keep leftover, strained ham stock for soups and stews. Store in the fridge, covered, for up to a week, or freeze for up to 6 months.
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