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Ham hock & mustard terrine
This can be made two to three days ahead, so there's less to do on the day.
Serves 8 Prep 30 mins plus chilling Cook 3/2 hrs
2 small ham hocks, about 1kg each (see tip below)
sunflower oil, for the tin
2 tbsp wholegrain mustard small handful of parsley, chopped
1 sheet gelatine caper berries and toasted bread, to serve
FOR THE STOCK
500ml cider
2 carrots, chopped
2 celery sticks, chopped
1 large onion, chopped
2 bay leaves, fresh or dried
6 thyme sprigs
3 star anise
6 whole peppercorns
WHAT ARE HAM HOCKS?
These are the same cut of meat as a pork knuckle (from the base of the leg), but the pork has been cured. The meat is full of flavour, but needs long, slow cooking. It's best to order the hocks in advance from your butcher.
1 Put the ham hocks in a large pan with the stock ingredients. Cover with cold water. Bring to the boil, then reduce the heat to a simmer and cook for 21/2-3 hrs until the meat falls from the bone. Cool in the pan.
2 Oil a 1-litre terrine mould or loaf tin, then line with cling film. Remove the hocks, then strain the stock through a fine sieve into a pan. Set aside.
3 Shred the ham into a bowl, leaving some large chunks, removing as much fat and sinew as possible. Mix the ham with the mustard and parsley then press into the prepared terrine or loaf tin.
Diese Geschichte stammt aus der Christmas 2021-Ausgabe von BBC Easy Cook.
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Diese Geschichte stammt aus der Christmas 2021-Ausgabe von BBC Easy Cook.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
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