Ham hock Terrine with Piccalilli
Although it takes a while to make the actual terrine the beauty of this dish is it can be ready on plates before your guests arrive. I serve it with grain mustard, crostini, homemade piccalilli and a rockett salad.
No gelatine is required for this recipe as the natural gelatine effect of the ham hocks in the liquid make the liquid set with an intense flavour.
150g Ham hock meat from 2 raw ham hocks
1 large carrot, coarsely chopped
1 large white onion, coarsely chopped
1 celery stick, coarsely chopped
1 small leek,coarsely chopped
30g black peppercorns
2 bay leaves
Bread for crostini
- 1. Firstly in the largest pot you have place the ham hocks and all the ingredients from carrots to leek on the recipe list. Also add the peppercorns and bay leaves. Fill the pot with water.
- 2. Boil the water for 3 hours or until the meat of the hocks begin to come away from the bone easily.
- 3. Remove the hocks and set aside until they are just cool enough to handle. Continue to boil the liquid until it is reduced to only a quarter of its original liquid content. Strain and reserve.
- 4. Meanwhile hard boil 2 eggs and finely chop parsley. You should already have your piccalilli and crostini read.
- 5. Chop the ham into rough cubes, about 1cmx1cm.
- 6. Line your terrine mould or bread tin with cling film, now it’s time to layer the terrine. Start with a flat layer of ham then a layer of grated or chopped boiled egg followed by the chopped parsley. Pour in the stock up to the same level as the ingredients. Repeat this step until you reach the top of the tin.
- 7. Refrigerate for at least 6 hours and preferably overnight. The terrine will keep for 5 days at least.
- 8. You have to slice the terrine with a hot knife when ready to serve.
- 9. Serve with grain mustard, crostini, homemade piccalilli and a rockett salad.