Ham Hock Terrine - the Bearslake Inn shares its delicious recipe!

This delicious recipe from the chef at The Bearslake Inn is sure to impress at a dinner party!

Difficulty: Medium

Preparation time: 720 mins

Cooking time: 240 mins

Serves: 12

Ingredients

  • 1.5 kg ham hock (1 large or 2 smaller ones)
  • 1 pig’s trotter, sliced down the length (optional) (will add flavour and natural gelatine)
  • 2 litres water, cold
  • 1 bouquet garni (2 bay leaves, 5g parsley, 2g thyme)
  • 8 black pepper corns, whole
  • 1 large carrot, cut into 4 along its length
  • 2 celery sticks, cut in half width wise
  • 1 onion, white, medium, peeled, cut into 6
  • 1.5 gelatine leaves, soaked in cold water to soften and drained
  • 40 g white wine vinegar
  • 35 g parsley, flat leaf, blanched for 15 seconds and roughly chopped

Place ham hocks, trotters and vegetables into a large pan and cover with water. Place onto the heat and bring to the boil. Skim the impurities from the top and return to a simmer until the meat is falling from the bones (about 4 hours).

Once the meat is cooked thoroughly, strain through a sieve over a large bowl, separating the meat from the vegetables. Stir the softened gelatine and white wine vinegar into the cooking liquor. Reserve. You will only need 400g of cooking liquor to set the terrine.

Flake the meat from the hock, reserving three large pieces following the muscles of the hock. Add the rind to the flaked meat. No additional seasoning should be necessary as the hock will have natural seasoning from its cure. Mix in the drained vegetables and chopped parsley.

To build the terrines you will need to line two terrine moulds with two layers of cling film. Ensure you have enough clingfilm overlapping the sides to completely cover the top. Fill the moulds with half of the flaked meat and cover with the reserved cooking liquor (with gelatine). Add the remaining meat and fold over the cling film top. Press a couple of blocks of butter or tins into the top to weigh it down and chill in a fridge overnight.

Once the terrine has had time to set, gently remove from the mould and tightly wrap in two more layers of cling film so it will be easy to cut. Slice the terrine into 12 slices, laying them onto a flat serving dish, removing the cling film as you do so. To serve, place the pickled baby onions on the side of the plate and serve with a couple of slices of freshly baked crusty sourdough bread.

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