Ham Hock Terrine is a traditional French classic that you will still find on most restaurant menus in the summer months.
Equally, at home in a picnic basket, this is delicious served with one of our ‘In a Pickle’ chutneys.
Makes approximately 1kg loaf tin of terrine
Prep time: 15mins
Cooking time: 3 hours
Serves: 8 People
1 1.1 – 1.5 kg Wiltshire Bacon ham hock (smoked also available)
Small bunch chopped thyme
Small bunch chopped parsley
Big bunch flat leaf parsley
1 teaspoon English mustard
6 spring onions
50g baby leaf spinach
Dessert spoon capers
Freshly ground black pepper
First of all you need to boil the ham hock in plenty of water, along with the bay leaf, thyme and parsley (you could do this in a slow cooker or pressure cooker if preferred). Cook until the meat falls from the bone. The time is dependent on the size of the hocks but will probably take about two hours. Allow the ham hocks to cool slightly before removing from the pan.
Strain 500ml of the cooking liquid into another pan (you can discard any remaining liquid). Add the cider and return to the boil.
Simmer until the volume of liquid in the pan reduces to approx half (ie 250ml) and then put to one side to cool.
Pick the meat from the ham hocks and using your hands flake the meat leaving it quite chunky. Wash and dry the spinach and add to the ham hock.
Chop the spring onions and bunched parsley and add to the ham hock along with the capers. Coarsely grind in the black pepper and mix together.
Now spoon the mustard into the cider and stock reduction and stir through.
Finally pour the stock into the bowl with the ham hock mixture and stir thoroughly until the stock has been absorbed. Once this has been achieved the mixture is ready to be spooned into a lined tin. Press down firmly to form the terrine.
Cover with cling film and place in the refrigerator to chill overnight so that it can set.
Serve at room temperature as required.