This really simple recipe for cooking Gammon Hock (see also How to Cook Gammon Hock), is a wonderful alternative to traditional pate. The end result looks great and makes a lovely lunch or starter, served with French bread and cornichons. (Cornichons are small pickled gherkins traditionally served as a condiment with a number of classical French dishes like pâté).
For this rustic pork terrine, the freshness of the parsley and the capers, and the sweet sharpness of the apple make the perfect partners to the rich flavours of the ham.
About 500g cooked gammon hock
1 tbsp capers
A handful of fresh parsley, chopped
1 Bramley apple
1 tbsp fennel seeds
2 leaves of gelatine
250ml of the reserved liquid from cooking the ham hock, or 250ml of chicken stock
Peel and core the apple, and cut into small bite-sized pieces. Simmer in a small saucepan with the fennel seeds and enough water to cover, for about ten minutes, and then drain and discard the seeds.
Mix the shredded gammon hock with the stewed apple, capers, chopped parsley and a generous sprinkle of black pepper.
Line a loaf tin with clingfilm, leaving plenty hanging over the edge, and fill with the ham hock mixture, pressing down well so there aren’t too many gaps.
Soak the gelatine leaves in cold water according to the instructions on the packet, until nicely pliable. Bring the reserved liquid from cooking the gammon hock to a simmer (if you haven’t got any, you can just use 250ml of chicken stock), and then add the soaked gelatine and whisk until it has completely dissolved.
Pour the liquid over the top of the ham mixture, adding just enough to fill up all the little gaps but not so that there’s any lying on the top – you won’t need all of the liquid you’ve prepared. Give the tin a gentle tap to settle everything inside.
Fold the clingfilm over the top of the terrine to completely cover it, and then put something heavy on top to press it down – another tin with a bag of rice in it or something similar should do the trick. Place in the fridge to set for at least two hours.