Ham Hock Terrine Recipes

HAM HOCK TERRINE

Ham hock terrine image

Cured slow-cooked pork is a great foundation for a coarse pâté style starter and can be made in advance

Provided by Good Food team

Categories Starter

Time 4h

Number Of Ingredients 15

Ingredients

2 small ham hocks, approx 1kg/2lb 4oz each
sunflower oil , for greasing
2 tbsp wholegrain mustard
small handful parsley , chopped
1 sheet gelatine
caper berries, to serve
caper berries and toasted bread , to serve
500ml cider
2 carrots , chopped
2 celery sticks, chopped
1 large onion , chopped
2 bay leaves , fresh or dried
6 thyme sprigs
3 star anise
6 whole peppercorns

Steps:

Put the ham hocks in a large pan with the stock ingredients. Cover with cold water. Set pan over a high heat and bring to the boil. Reduce heat to a simmer, cook for 2 and a half to 3 hrs or until the meat falls from the bone. Leave to cool in the pan.
Grease a 1-litre terrine mould or loaf tin with the oil, then line with cling film. Remove the hocks, then strain the stock through a fine sieve into a pan. Set aside.
Shred the ham, leaving some large chunks, removing as much fat and sinew as possible. In a large bowl, mix the ham with the mustard and parsley. Press the mixture into the prepared terrine.
Bring the reserved stock back to a rapid boil and reduce by half. You should have about 600ml/1pt liquid remaining. Remove from the heat. Meanwhile, soak the gelatine in cold water for 5 mins to soften. Remove from the water, then squeeze out any excess liquid. Add the gelatine to the hot stock and stir well.
Pour enough of the stock over the ham to just cover. Tap terrine firmly on a hard surface to knock out air pockets, then cover with cling film. Chill for 3-4 hrs or overnight. To serve, remove from the mould and carve into chunky slices. Serve with caper berries and toast.

Nutrition Facts : Calories 219 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Protein 33 grams protein, Sodium 3.26 milligram of sodium

HAM HOCK TERRINE

Ham hock terrine image

Ham hock terrine

Provided by Jeremy & Jane Strode

Categories Lunch

Time 1h30m

Number Of Ingredients 13

Ingredients

5 smoked ham hocks
2 carrots, peeled and cut in half
2 brown onions, peeled and cut
in half
2 celery sticks, washed and cut
in half
3 bay leaves
4 sprigs thyme
2 heads garlic, cut in half
1 tsp black peppercorns
1 tbsp sea salt
½ cup flat-leaf parsley, chopped
¼ cup salted capers, washed

Steps:

Place all ingredients except parsley and capers in a large pot. Cover hocks with cold water, bring to the boil, skim and simmer for about 2½ hours or until meat falls away from the bone. Meanwhile line a terrine mould with cling wrap, making sure you have about five centimetres hanging over the sides. Remove hocks from stock and cool. Strain 1.5 litres of stock into a saucepan and boil until reduced to half a litre. Pick meat from cooled ham hocks, discarding skin, bone and gristle. Place a layer of meat in the bottom of the terrine. Sprinkle with parsley and capers and repeat until terrine is full, finishing with a layer of meat. Pour over reduced stock. Fold over the cling wrap and set in the fridge overnight. The next day, remove terrine by turning upside down and pulling on the cling wrap to release. Peel off wrap and cut into 1.5-centimetre slices with a sharp, hot knife. When terrine slices are at room temperature, serve with grilled bread, pickles and a parsley salad. Serves up to 10

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