Olive Magazine
Ham Hock Terrine with Piccalilli Recipe

Ham hock terrine with piccalilli

Published: March 25, 2015 at 3:05 pm
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  • Preparation and cooking time
    • Total time
    • + overnight setting
  • Easy
  • Serves 6

A really good terrine is a wonderful thing and although it takes a little effort it's absolutely worth it. Make this one up to 2-3 days ahead and keep chilled. Ask the butcher if the hocks need overnight soaking. Use a good bought piccalilli to serve alongside

Nutrition:
NutrientUnit
kcal337
fat11.2g
carbs1.3g
fibre0.4g
protein57.9g
salt7.03g
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Ingredients

  • 1 large or 2 smaller ham hocks, soaked overnight if needed
  • 2 carrots, peeled and halved
  • 3 celery sticks, peeled and halved
  • 2 small onions, peeled and halved
  • 8 black peppercorns
  • 8 coriander seeds
  • 1 tsp white wine vinegar
  • 2 leaves gelatine
  • a small bunch flat-leaf parsley, chopped
  • 2 tbsp small capers, rinsed and drained
  • chopped to make 2 tbsp gherkins
  • to serve piccalilli and crusty bread

Method

  • STEP 1

    Put the ham hocks in a large pot and cover with cold water. Bring to a simmer, then cook for 10 minutes, skimming off the impurities. Add the veg and spices, then simmer gently for 3 hours, skimming as necessary. Don’t let the liquid boil as it will make the stock murky.

  • STEP 2

    Take the hocks out of the pan, then strain the liquid into a bowl (line the sieve with a clean j-cloth or muslin to get a clearer liquid).

  • STEP 3

    Put 800ml of the strained stock in a clean pan and boil until reduced by half. Season well, then add the white wine vinegar. Soak the gelatine sheets in cold water until soft, then add to the ham hock liquid and stir to dissolve. Cool so the gelatine starts to set a little.

  • STEP 4

    Strip the meat from the ham hocks and put in a bowl. Mix in the capers, gherkins and parsley. When the liquid looks like it’s starting to thicken, pour over the meat and stir.

  • STEP 5

    Line an approx 900g terrine or loaf tin with a double layer of clingfilm, leaving some overhanging – tip in the meat mixture. Pack down and cover loosely with excess clingfilm. 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. Chill overnight. Serve sliced with piccalilli and crusty bread.

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