Ham hock terrine
- December 2017
- Serves 6-8 as a starter
- Hands-on time äóÂ1 hour, plus 3 hours setting
This stunning terrine is a great way to use up leftover Boxing Day ham, as either a starter or light lunch. Serve with a good crusty bread and a simple green salad.
- 2g (0.6g saturated)
- 7.8g (7.2g sugars)
For the reduction
- 300ml dry cider
- 1 onion, halved
- 3 bay leaves
- 6 green or black peppercorns
- 1 tbsp finely chopped parsley stems
- 2 tsp finely chopped dill stems
For the terrine
- 1 red onion, very finely chopped
- 5 tbsp red wine vinegar
- 2 tbsp caster sugar
- 3 gelatine sheets (we used Costa)
- 100ml good quality chicken or ham stock
- 300g shredded ham hock
- Grated zest and juice 1 lemon, plus extra zest and lemon wedges to serve
- ½ small bunch fresh dill, leaves finely chopped, plus extra to serve
- ½ small bunch fresh parsley, leaves chopped
- 1 large baguette and soured cream to serve
You’ll also need:
- 1lb/950ml loaf tin or terrine, lined with cling film with a 10cm overhang all round
- Put all the reduction ingredients in a medium pan and bring to the boil over a high heat. Reduce the heat slightly and bubble for 5-10 minutes until the liquid has reduced by about two thirds. Set aside to cool and infuse for 30 minutes.
- Meanwhile, for the terrine, put the red onion in a small glass or ceramic bowl with the vinegar and sugar and set aside until needed. Soak the gelatine sheets in a small bowl of cold water for 5 minutes to soften.
- Strain the reduction through a sieve into a small saucepan (discard the flavourings) and stir in the chicken or ham stock. Gently heat until just steaming, then squeeze out the excess liquid from the gelatine and whisk into the warm stock until dissolved. Don’t let the mixture boil.
- In a large bowl, mix half the pickled red onion and its liquid, the ham hock, lemon zest and juice, chopped dill and parsley. Season with a little salt and freshly ground black pepper.
- Pour the ham hock mixture into the prepared loaf tin/terrine, then pour over the reduction mixture. Fold over the cling film overhang to cover the terrine, then chill for at least 3 hours to set.
- To serve, peel back the cling film, then gently invert the terrine onto a serving platter or chopping board. Peel off the rest of the film. Thinly slice the baguette, then toast under the grill. Serve slices of terrine with the toasted baguette, dollops of soured cream and the remaining pickled onion, dill and lemon zest.
The terrine will keep, covered tightly in cling film, for 2-3 days in the fridge.
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