Ham hock & mustard terrine
Ham hock & mustard terrine requires about 4 hours from start to finish. Watching your figure? This gluten free and dairy free recipe has 277 calories, 10g of protein, and 22g of fat per serving. This recipe serves 8. For 76 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. 169 people were impressed by this recipe. If you have wholegrain mustard, fresh bay leaves, thyme sprigs, and a few other ingredients on hand, you can make it. It is brought to you by BBC Good Food. Taking all factors into account, this recipe earns a spoonacular score of 46%, which is good. If you like this recipe, take a look at these similar recipes: Ham Hock Soup, Smoked Ham Hock Pie, and Ham hock & cabbage hash.
Servings: 8
Preparation duration: 30 minutes
Cooking duration: 210 minutes
Ingredients:
caper berries, to serve
caper berries and toasted bread, to serve
2 carrots, chopped
2 celery sticks, chopped
500ml cider
2 bay leaves, fresh or dried
small handful parsley, chopped
1 sheet gelatine
2 small ham hocks, approx 1kg 2lb 4oz each
1 large onion, chopped
3 star anise
sunflower oil, for greasing
6 thyme sprigs
6 whole peppercorns
2 tbsp wholegrain mustard
Equipment:
frying pan
sieve
bowl
Cooking instruction summary:
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.
Step by step:
1. 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.
2. 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.
3. Remove from the heat. Meanwhile, soak the gelatine in cold water for 5 mins to soften.
4. Remove from the water, then squeeze out any excess liquid.
5. Add the gelatine to the hot stock and stir well.
6. 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.
7. Serve with caper berries and toast.
Nutrition Information:
covered percent of daily need
