- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Serving: 8
Nutrition facts (per portion)
- Calories: 219
- Fat Content: 8g
- Saturated Fat Content: 2g
- Carbohydrate Content: 2g
- Sugar Content: 2g
- Fiber Content: 0g
- Protein Content: 33g
- Sodium Content: 3.26g
Ham hock & mustard terrine
- ham - 2 small ham hocks, approx 1kg/2lb 4oz each
- sunflower-oil - sunflower oil, for greasing
- wholegrain-mustard - 2 tbsp wholegrain mustard
- parsley - small handful parsley, chopped
- gelatine - 1 sheet gelatine
- caper - caper berries, to serve
- bread - caper berries and toasted bread, to serve
- cider - 500ml cider
- carrot - 2 carrots, chopped
- celery - 2 celery sticks, chopped
- onion - 1 large onion, chopped
- bay-leaf - 2 bay leaves, fresh or dried
- thyme - 6 thyme sprigs
- star-anise - 3 star anise
- peppercorn - 6 whole peppercorns
- Put the ham hocks in a large pan with the stock ingredients. Cover with cold water. Set pan over a high heat and bring to the boil. Reduce heat to a simmer, cook for 2 and a half to 3 hrs or until the meat falls from the bone. Leave to cool in the pan.
- Grease a 1-litre terrine mould or loaf tin with the oil, then line with cling film. Remove the hocks, then strain the stock through a fine sieve into a pan. Set aside.
- Shred the ham, leaving some large chunks, removing as much fat and sinew as possible. In a large bowl, mix the ham with the mustard and parsley. Press the mixture into the prepared terrine.
- Bring the reserved stock back to a rapid boil and reduce by half. You should have about 600ml/1pt liquid remaining. Remove from the heat. Meanwhile, soak the gelatine in cold water for 5 mins to soften. Remove from the water, then squeeze out any excess liquid. Add the gelatine to the hot stock and stir well.
- Pour enough of the stock over the ham to just cover. Tap terrine firmly on a hard surface to knock out air pockets, then cover with cling film. Chill for 3-4 hrs or overnight. To serve, remove from the mould and carve into chunky slices. Serve with caper berries and toast.
Christmas pate and terrine recipe for 8 people, takes only 30 mins; recipe has ham, sunflower oil, wholegrain mustard, parsley, gelatine, caper, bread, cider, carrot, celery, onion, bay leaf, thyme, star anise and peppercorn.