Ham Hock Terrine

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Ham Hock Terrine

The 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

Ingredients:
1 1.1 – 1.5 kg Wiltshire Bacon ham hock (smoked also available*)
1 x Bay leaf
1 tbsp chopped thyme
1 tbsp chopped parsley
Big bunch flat leaf parsley
1 teaspoon English mustard
6 spring onions
50g baby leaf spinach
250ml cider
1 dessert spoon capers
Freshly ground black pepper

Method:
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) The time is dependent on the size of the hocks but will take approximately three hours.
Cook until the meat falls from the bone. Remove the ham hocks from the pan and allow to cool slightly.
Strain 500ml of the cooking liquor 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). 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.
Add the capers and coarsely grind in the black pepper. Mix together
Spoon the mustard into the cider and stock reduction and stir through.
Pour the stock into the bowl with the ham hock mixture and stir thoroughly until all ingredients are mixed together and the stock has been absorbed.
Spoon the mixture into a lined terrine or loaf tin and press down firmly to form the terrine.
Cover with cling film and place in the refrigerator to chill overnight.
Slice and serve at room temperature as required.

*Our smoked ham hock does not need soaking in water as instructed in most recipes.

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