Ham hock terrine

This ham hock terrine recipe is a great starter or buffet dish for a large gathering as it can be made in advance.

• What is terrine? Ham hock terrine is a mosaic of home-cooked ham and fresh parsley, held together with reduced stock and pressed. A savoury jelly was originally made by cooking veal bones and trotters with the ham, which produced good gelatinous stock that set when chilled; we’ve used the reduced stock from boiling the ham hocks on the bone.
• Ham hock know-how: Ham hocks are delicious and are cheap as chips – buy them at your local butcher. They make a good flavoursome stock and aren’t too salty. However, to check the saltiness, cut off a little piece of the raw ham and cook in boiling water until tender, then taste. If it’s too salty, soak the ham hocks in several changes of cold water, overnight.
• Tip and tricks: The classic French recipe varies from region to region, but it’s a good idea to include cornichons or baby gherkins in the terrine, for pops of acidity against the salty meat. Their crunchy texture adds good contrast, too. Serve with lots of crusty French bread, salad leaves and a good chilled white wine.

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