adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Ham hock terrine
0 Likes
Prep Time:
650 minutes
Cook Time:
210 minutes
Total Time:
860 minutes
Impress guests with elegant ham hock terrine.
Ingredients:
  • 4 ham hocks (see note)
  • 1 onion, chopped
  • 1 carrot, chopped
  • 3-4 thyme sprigs
  • 6 whole black peppercorns
  • 250ml white wine
  • 250.00 ml chopped flat-leaf parsley leaves
  • 4 gold-strength gelatine leaves (see note)
  • Mustard, to serve
  • Pickles, to serve
  • Radishes, to serve
Instructions:
  • Gently grease a 1-litre terrine and line it with plastic wrap, ensuring there is a generous overhang.
  • In a large saucepan, combine ham, onion, carrot, thyme, pepper, and wine. Cover with cold water and bring to a boil, skimming off any impurities. Reduce heat, simmer gently for 3 hours until ham is tender. Let ham cool in the pan. Remove ham, discard solids and cooking liquid, but save 1 cup (250ml) liquid. Peel skin from hocks, shred meat from the bone to yield about 1kg. Mix with parsley.
  • Pour the reserved liquid into a small pan and gently warm it over low heat. While it heats up, submerge the gelatine in cold water for 5 minutes to soften. Squeeze out any excess water from the leaves, then add them to the pan. Stir until dissolved, then take the pan off the heat.
  • Press the ham into the terrine, and drizzle the gelatine mixture over it until fully covered (you may have some leftover). Allow to cool, then neatly fold in the excess wrap. Refrigerate for 2 hours, then place custom-cut thick cardboard on top and weigh down with cans. Chill overnight until firm, then store in the fridge for up to 1 week. Unmold at the picnic, slice generously, and enjoy with mustard, pickles, and radishes.

Similar Recipes