So I managed to make my first ever Ham Hock Terrine and its amazing!!!
I decided to use a mixture of ingredients and methods, and mainly followed advice of my partner Steve who is a fabulous chef :D
I decided to use a mixture of ingredients and methods, and mainly followed advice of my partner Steve who is a fabulous chef :D
We got a bit fancy and served it with Garlic oil dressed rocket and a Victorian chutney someone gave us. To go with the starter I made a selection of bread; Chilli and Cheddar, Boursin and black pepper and a Salt, Pepper and Garlic oil Focaccia.
Ham Hock Terrine
2 large or 3 small Ham Hocks
1 Carrot
1 Stick Celery
1 Onion halved
1 Carrot
1 Stick Celery
1 Onion halved
10 Peppercorns
4 Cloves
3 Bay Leaves
Whole Grain Mustard
Handful Chopped Parsley
Chopped Cournichons
4 Cloves
3 Bay Leaves
Whole Grain Mustard
Handful Chopped Parsley
Chopped Cournichons
To Make
Put the ham hocks in a pan of cold water and bring to the boil. Once boiled drain the water and rinse the pan. Refill the pan with water, and place in the ham, pepper, cloves, bay and veg. Bring to the boil then turn down and simmer for 3-4 hours until the meat is tender and falling off the bone.
When the ham is cooked take out of the pan and set aside. Discard the veg and spices.
Strain a pint of the cooking liquid through muslin into a clean pan and reduce by half. This will make the binding agent for the terrine. Hence why it is important to add the veg and spices to flavour the cooking liquor. When reduced strain again through muslin into a jug.
When the ham has cooled pull apart the meat and discard any fat/skin and bone. The meat should be in chunks still and not too broken down. To the meat add as much or little as you like of the cournichons, parsley and Mustard as you like. Remember that if you add too much you can't take it away but if you add a little at a time you can add to it. Once the mix is all incorporated and the favours are to your taste put into a double cling film lined terrine/loaf tin. Make sure there is cling film over hanging's, enough to cover the top of the terrine. Press the mixture down and slowly pour in the reduced liquid and allow to settle throughout the mixture. Cut a strip of card the same size as the top of the tin, cover with foil, then press on top and weigh down with some tins.
When the ham is cooked take out of the pan and set aside. Discard the veg and spices.
Strain a pint of the cooking liquid through muslin into a clean pan and reduce by half. This will make the binding agent for the terrine. Hence why it is important to add the veg and spices to flavour the cooking liquor. When reduced strain again through muslin into a jug.
When the ham has cooled pull apart the meat and discard any fat/skin and bone. The meat should be in chunks still and not too broken down. To the meat add as much or little as you like of the cournichons, parsley and Mustard as you like. Remember that if you add too much you can't take it away but if you add a little at a time you can add to it. Once the mix is all incorporated and the favours are to your taste put into a double cling film lined terrine/loaf tin. Make sure there is cling film over hanging's, enough to cover the top of the terrine. Press the mixture down and slowly pour in the reduced liquid and allow to settle throughout the mixture. Cut a strip of card the same size as the top of the tin, cover with foil, then press on top and weigh down with some tins.
Serve with your choice of chutney, dressed rocket, and some nice crusty bread.
Hope you like!!
I will add some bread recipes over the next week.
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Oh, this sounds yummy.....Might have to give it a try....thanks for the recipe x
ReplyDeleteI love the sound of this recipe, I am going to try it myself, thanks for sharing it with us.
ReplyDeleteI will be following your blog with interest
Jane x