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Tuesday, 27 May 2014

Ham Hock Terrine

Terrines are an easy but impressive starter or snack.  This ham hock terrine requires some time and patience but the result is well worth it.

2 ham hocks (approx 800 -900 g each)
4 bayleaves
few black peppercorns
handful cornichons (gerkins)
spoonful dijon mustard
terrine mould - lined with clingfilm or similar

Rinse the hams under running water to remove any excess salt.  Put the hams in a large pan, cover with cold water, add the bayleaves and peppercorns and bring to the boil.  Once boiling turn the heat down so that the water is just simmering.  Leave to simmer for 3 hours, topping up the water with cold water as required.

Remove the hams from the water and allow to cool slightly.  Keep the cooking water.
Remove the fat from the outside and the meat should literally fall off the bone. Shred the meat with your hands.
Roughly chop the cornichons and mix into the meat with a spoonful of good Dijon mustard.
Add a couple of spoonfuls of the cooking liquor. The gelatine from this will help set the terrine but don't make the mix wet.
Put the meat as evenly as possible into your terrine mould and press down.  Ideally cover the surface of the terrine and place a 500 g weight on top (another terrine mould pressing down is perfect) and refrigerate until cold and set.