Ham Hock Terrine

Ham Hock Terrine Recipe from The Castle Kitchen in Taunton

Pork is a very versatile meat and has such great flavour. For this recipe, I’ve used the hock as it’s perfect for slow cooking and is such great value. You can pick up a gammon shank from the butcher for £2.50 which would feed 2 people. And this is a great dish to make in advance for a dinner party – less time spent in the kitchen means more time having fun!

Ingredient

2 hocks makes 1 terrine (8 starter portions)
Teaspoon of wholegrain mustard
Flat leaf parsley x 4 sprigs
Gelatine x 2 leaves
Onion, Carrot, Celery
Star Anise x 1
Cloves
Garlic head x 1
Seasonal vegetables for pickling
Lettuce leaves

 

Method

  • Ask your butcher if the shank is brined. If it’s a gammon shank it should be, so you’ll need to blanch it in boiling water for 20 seconds.
  • Then ice it down and rinse it under a cold tap for 15 mins.
  • Leave it in water in a container overnight.
  • In the morning rinse the hock off again to ensure that it’s not too salty.
  • Place your shanks in a pot with an onion cut in half and studded with 3 cloves, carrot and celery roughly chopped.
  • Add in the parsley stalks, star anise and Garlic head cut in half.
  • Add water to cover and bring to a simmer.
  • Then place in a pre-heated over for 3 hours at 120° degrees.
  • When finished, allow to cool in the liquid. The meat should be falling off the bone.
  • Once cooled, pick the meat off into a bowl then mix the mustard, parsley and adjust seasoning to taste.
  • In a separate pan strain off some stock around 100 ml and add one gelatine leaf per 100 ml.
  • Line a terrine mould with cling film and use the stock mixture and meat to build the terrine – try not to make it too wet.
  • Press in the fridge with a weight overnight. When finished,  remove it from the terrine mould to slice or rewrap.

Pickled Vegetables

  • To make the pickled vegetables, cook to your liking then place in a light pickle: 50% water, 20% sugar, 5% salt and 25 % white wine vinegar. This can be done 2 hours before serving but be careful of green vegetables as they will discolour.
  • Also you can add spices and herbs to the pickle liquor if desired, change the vinegar to cider or adjust the ratios to your liking.
  • Slice you’re terrine and dress on a plate with the vegetables.

 

Chefs Tip

If you don’t want the hassle of a terrine, do a one pot wonder! Put some potatoes in while cooking and serve in a casserole pot. This is a lovely affordable family sharing pot although you may need to add a roux to thicken the sauce.

Use the remaining ham stock for cooking sprouts / cabbage or as a base for a sauce or soup. It’s a fantastic tasting stock and beats using a stock cube.

You can also use any leftover terrine for the next day’s cheese on toast, canapés or add to stock to make a broth with some new potatoes and veg.

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