- 2 small ham hocks, approx 1kg/2lb 4oz each
- sunflower oil, for greasing
A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
- 2 tbsp wholegrain mustard
- small handful parsley, chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 1 sheet gelatine
A colourless, tasteless and odourless setting agent made from the boiled bones, skins and…
- caper berries, to serve
Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…
- caper berries and toasted bread, to serve
For the stock
- 500ml cider
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- 2 carrot, chopped
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 2 celery sticks, chopped
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- 1 large onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 bay leaf, fresh or dried
- 6 thyme sprigs
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 3 star anise
Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…
- 6 whole peppercorn
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.
These are the same cut of meat as a pork knuckle or lamb shank (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.