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Ham hock terrine recipe

12:30 15 December 2015

Ham hock terrine served with picalilli

Ham hock terrine served with picalilli

Archant

Roaming Roosters share a festive recipe

Serves 12

Ingredients

2 ham hocks weighing about 1kg each

2 carrots

2 celery sticks

1 onion

10 peppercorns

60g fresh parsley

170g jar cornichons

2 gelatine leaves

300ml cooking stock

Method

Put the ham into a large saucepan. Half the carrots, celery sticks and onions and add them to the pan with the peppercorns. Cover it all with cold water and bring to the boil, then simmer with a lid on for three hours or until the meat is very tender. Take the ham from the pan and let the stock cool.

Line a 900g loaf tin with plenty of cling film. It will be easier to line if you wet the tray first and make sure there is plenty overhanging.

Tear the cold ham into strips, throwing away the fat. Mix the ham with roughly chopped parsley leaves and roughly chopped cornichons and spoon into the tin.

Soak the gelatine in plenty of cold water for about five minutes. Measure 300ml cooking stock and put into a saucepan and warm through. Take the gelatine out of the water and squeeze out the excess water. Drop into the cooking stock, off the heat, and stir until melted. Leave to cool.

Once the stock has cooled pour evenly into the loaf tin. Wrap the overhanging cling film over itself to seal in the terrine.

Cut a piece of card large enough to just cover the terrine, then wrap in foil. Lie on top of the sealed terrine, and then wrap the loaf tin tightly in more cling film. Put in the fridge to set overnight. The terrine will keep fo up to six days in the fridge.

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