Ham Hock Terrine
Christmas is the best time to get ahead with your cooking and a ham hock terrine is the perfect starter for the big day or a delicious treat throughout the year. Whilst it takes a while to make, the time taken is worth it for the incredible outcome.
1 ham hock
Quarter white onion
6 large gherkins
10g fresh parsley
- Place the ham hock in a pan with enough cold water to cover entirely and then bring it to the boil, leave cooking for three hours.
- Once cooked, shred the meat to get nice small pieces of ham. You can preserve the water for stock to make soups later. Finely chop all of the veggies and herbs and combine with the shredded ham. Put the butter in a bowl and place over the top of a pan filled with boiling water. Once melted cover the combined ingredients completely.
- Place into a lined tin and cover with parchment paper. Press down firmly so that it combines and sets as one piece.
- Keep in the fridge for at least 12 hours. When you’re ready to serve, take it out of the fridge an hour before serving. Serve with delicious crusty bread.