Ham Hock Terrine

The holidays are coming, which means the parties are too! 
Are you looking for something to serve/take that's just a bit different this year?

If you like ham, try this Ham Hock and Mustard Terrine, from BBC Good Food Magazine.
 (of course)

 2 small ham hocks (2+lbs each)
500 ml cider
2 carrots, chopped
2 celery sticks, chopped
1 large onion, chopped
2 bay leaves
6 thyme sprigs
6 whole peppercorns

Cover ham with water and set over high heat. Bring to a boil, reduce to simmer for 3 hours or until meat falls off the bone.

At which point, it will look something like this.

Allow the meat to cool in the stock.

Meanwhile, grease the inside of a 1 liter (9x5x3)
loaf pan then line with cling film. 

Once the meat has cooled, remove from the stock. Strain the stock through a fine sieve and set aside.
Shred the ham, removing as much of the skin and fat as possible. 

Combine with: 

2 Tbs whole grain mustard
small handful of parsley, chopped

Press into the lined loaf tin.

Bring the stock back to a boil and reduce by half. 
(you'll need about 1 pint of stock)
Remove the stock from the heat and add one packet of gelatin, stir well. 

Pour enough stock into the terrine to just cover the ham mixture. Tap the terrine against a solid surface to remove any air bubbles. Cover with cling film. Refrigerate 4-5 hours over or overnight.

Turn the terrine out onto serving platter. 

Serve with capers, toast and mustard.

People will be seriously impressed with the look and sound of this dish - it'll be our secret that it's so easy to make!

Until next time,