Jacqueline is a member of the Guild of Food Writers and has been a cookery writer and food stylist for over 25 years. Ham hocks are delicious and relatively cheap cuts of meat, but they can be salty so ask your butcher if you need to soak them overnight in several changes of cold water. If it is too salty, soak the ham hocks in several changes of cold water, overnight. Chop parsley into another bowl, add butter and seeded mustard and mix well. Remove the hocks, then … Enter the email address associated with your account, and we'll send you a link to reset your password. Bring to the boil, then reduce the heat and cook uncovered for about 3 hours until the meat is very tender and starts to fall off the bone. Cured slow-cooked pork is a great foundation for a coarse pâté style starter and can be made in advance ... A chunky fish terrine that's easy to make and delicious with toasted sweet bagels 22 mins . Quarter the cornichons lengthways, then roughly chop. She likes to champion good basic home cooking and as the daughter of a master baker, she is passionate about home baking. Repeat one more time, so you have triple thickness. Allow the stock to cool. Then you can slice the terrine into 16 equal slices with a wet knife blade. Its our reward for a day spent gardening or doing DIY. ","recipeYield":"16 slices","totalTime":"PT4H","recipeIngredient":["2 Smoked Ham Hock","2 small Brown Onion (chopped)","1 stalk Celery (chopped)","1 medium sized Chopped Carrot","2 bunches Flat leaf parsley","250 grams Unsalted Cultured Butter (at room temperature (softened))","6 tsp seeded mustard","2 Bay leaves","2 sprigs Thyme","500 ml Brown Chicken Stock","Coconut Oil spray","12 slices Prosciutto"],"recipeInstructions":["Place the ham hocks in a slow cooker, or crock pot. Put in the fridge to set overnight. Serve as a starter, for a light lunch or as part of a picnic or buffet spread. Put some weights on the terrine and leave it overnight in the fridge for the gelatine in the meat to set. Add the chopped gherkins and parsley and season with black pepper. Discard the skin and fat, and pull the meat off the bone while ham is still hot. And the entire time you are rendering down the skin and fat of the smoked hocks …. You can put the skin and bones back into the pot and keep cooking it for another day or so then drain off the liquid and save as stock - it is the most gelatinous delicious bacony stock. Put the extracted meat in a bowl and let it cool down. If you are not going to eat the entire terrine you can also just put 15 shallow knife marks in the top so you know where to cut. I’m clearly not looking hard enough, or the butchers around me are hiding it. https://www.greatbritishchefs.com/recipes/ham-hock-terrine-recipe ","Add hock meat, to buttered parsley mix. Delicious magazine is a part of Eye to Eye Media Ltd. An easy to make tasty and economical terrine. ","Chop parsley into another bowl, add butter and seeded mustard and mix well. Pork hocks are usually very cheap, because they are an unwanted part of an otherwise delicious animal. Next it’s packed into a loaf tin or terrine dish along with some additional flavourings and set with a little jelly made from the stock. Bring to … This would be a great dish to have between Christmas and New Year when you just fancy something to nibble on with some cheese and chutney…and maybe a glass of wine x, I’m very lucky as we have a cottage in Suffolk which is a big pig rearing area. I used to really like it except for when I found really fatty bits in the jelly! It also makes a great lunch time dish and would not look put of place on a party buffet table or at a picnic. Subscribe to delicious. Allow to cool. You must be logged in to rate a recipe, click here to login. "],"recipeCategory":["Main Dish"],"recipeCuisine":["French"]}, Your email address will not be published. Easy . ","Remove hocks from stock and allow them to cool slightly. Ham, Butter, Parsley, and Mustard - these flavours go together so well. Stir until melted, then leave to cool. Cover with cold water and bring to the boil. It has been some time since I last made a terrine so I decided I would give it a go. You can use the cling wrap to easily pull the terrine from it's mold, though you may need to warm the outside so the coconut oil spray we put in liquefies. please click this link to activate your account. Meat in jelly is very popular in Poland, at least it was when I was a child, though it was made in small bowls rather than a large tin. Line a 900g (2lb) loaf tin with cling film. Add Chicken Stock (we store ours as ice cubes) and/or hot water to cover and cook for 4-6 hours or … If we order a starter one of my favourites, which I often see now, is Ham Hock Terrine. Cut a piece of card large enough to just cover the terrine, then wrap in foil. Add Chicken Stock (we store ours as ice cubes) and/or hot water to cover and cook for 4-6 hours or until the ham meat is falling off the bone. Your email address will not be published. Leave the hocks to cool in the liquid for about 1 hour, then remove and set aside. * Percent Daily Values are based on a 2,000 calorie diet. ","Put some weights on the terrine and leave it overnight in the fridge for the gelatine in the meat to set. 12 ratings 3.8 out of 5 star rating. Now you can stay up to date with all the latest news, recipes and offers. Ham hock & mustard terrine. Spray coconut oil into a terrine dish, and line with clingwrap using the oil to hold the clingwrap to the dish. I don’t like meat jelly as such but there is just enough in this to hold the meat together. It’s perfect as a base for a risotto … except well rice has too many carbs, so you’ll have to do a cauli-otto. Slowly pour the stock into the tin. Required fields are marked *. If you’re unsure of the saltiness of the ham hock, cut off a little piece of the raw ham and cook in boiling water until tender, then taste. Add the hock meat mixture, and wrap the prosciutto back over the terrine, and finally wrap the cling wrap over the top of the prosciutto.