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Ham hock terrine
Ham hock terrine
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Total Time:
5 hours 40 minutes
Make a decadent terrine with tender pig's head meat from the butcher. Chill, then shred 400g of cheek meat. Recipe from The Cricketers cookbook.
Ingredients:
  • 1 kg higher-welfare ham hock or 1 pig’s head
  • 1 leek
  • 1 onion
  • 1 carrot
  • ½ a bunch of fresh-flat leaf parsley
  • 1 fresh bay leaf
  • 150-250 g dried apricots
  • 200 g cooked higher-welfare pork (or ham if using a pig’s head)
  • 1½ sachets gelatine (or enough to set 1 litre of stock, according to packet instructions)
Instructions:
  • Begin by placing the ham hock or pigs’ head in cold water and bringing it to a boil. Drain the water once boiling, then refill with fresh cold water. Slice and dice the leek, onion, and carrot. Set aside 4 sprigs of parsley and finely chop the rest. Add the chopped vegetables, reserved parsley stalks, and bay leaf to the pot. Bring to a boil and let simmer for 4 to 5 hours, ensuring the meat is always submerged by adding water when needed. Soak the dried apricots in boiling water. Once the hock or head has cooled, remove it from the water. Boil the stock rapidly for 20 minutes to reduce. Take out 1 liter of stock and dissolve gelatin in this over low heat. Line a terrine mould with clingfilm. Pick 400g of meat from the hock, tear into 2cm chunks. Thinly slice the apricots and dice the cooked pork into 1cm cubes. Combine with the hock meat and parsley in a bowl. Put half of the mixture into the terrine, season, and cover with stock. Mix carefully and add the remaining meat mixture, season, and cover with more stock. Press the meat down, ensuring it's all covered, and let it set overnight.

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