Name: Ham hock terrine
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 8
Cuisine: French
Ingredients: 2 small ham hocks, approx 1kg/2lb 4oz each; sunflower oil for greasing; 2 tbsp wholegrain mustard; small handful parsley chopped; 1 sheet gelatine; caper berries, to serve; caper berries and toasted bread to serve; 500ml cider; 2 carrots chopped; 2 celery sticks, chopped; 1 large onion chopped; 2 bay leaves fresh or dried; 6 thyme sprigs; 3 star anise; 6 whole peppercorns

2 small ham
hocks, approx 1kg/2lb 4oz each
sunflower oil
for greasing
2 tbsp wholegrain mustard
small handful parsley
chopped
1 sheet gelatine
caper
berries, to serve
caper berries and toasted bread
to serve

For the stock

500ml cider
2 carrots
chopped
2 celery
sticks, chopped
1 large onion
chopped
2 bay leaves
fresh or dried
6 thyme
sprigs
3 star anise
6 whole peppercorns

Method

step 1
Put the ham hocks in a large pan with the stock ingredients. Cover with cold water. Set pan over a high heat and bring to the boil. Reduce heat to a simmer, cook for 2 and a half to 3 hrs or until the meat falls from the bone. Leave to cool in the pan.
step 2
Grease a 1-litre terrine mould or loaf tin with the oil, then line with cling film. Remove the hocks, then strain the stock through a fine sieve into a pan. Set aside.
step 3
Shred the ham, leaving some large chunks, removing as much fat and sinew as possible. In a large bowl, mix the ham with the mustard and parsley. Press the mixture into the prepared terrine.
step 4
Bring the reserved stock back to a rapid boil and reduce by half. You should have about 600ml/1pt liquid remaining. Remove from the heat. Meanwhile, soak the gelatine in cold water for 5 mins to soften. Remove from the water, then squeeze out any excess liquid. Add the gelatine to the hot stock and stir well.
step 5
Pour enough of the stock over the ham to just cover. Tap terrine firmly on a hard surface to knock out air pockets, then cover with cling film. Chill for 3-4 hrs or overnight. To serve, remove from the mould and carve into chunky slices. Serve with caper berries and toast.