Ham hock terrine with piccalilli
This make-ahead meaty terrine makes the perfect Christmas or winter dinner party starter
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 30 mins
Cook 3 hrs 30 mins
plus overnight setting
- Put the ham hocks in a large pot and cover with cold water. Bring to a simmer, then cook for 10 minutes, skimming off the impurities. Add the veg and spices, then simmer gently for 3 hours, skimming as necessary. Don't let the liquid boil as it will make the stock murky.
- Take the hocks out of the pan, then strain the liquid into a bowl (line the sieve with a clean j-cloth or muslin to get a clearer liquid).
- Put 800ml of the strained stock in a clean pan and boil until reduced by half. Season well, then add the white wine vinegar. Soak the gelatine sheets in cold water until soft, then add to the ham hock liquid and stir to dissolve. Cool so the gelatine starts to set a little.
- Strip the meat from the ham hocks and put in a bowl. Mix in the capers, gherkins and parsley. When the liquid looks like it's starting to thicken, pour over the meat and stir.
- Line an approx 900g terrine or loaf tin with a double layer of clingfilm, leaving some overhanging - tip in the meat mixture. Pack down and cover loosely with excess clingfilm. Cut a strip of card the same size as the top of the tin, cover with foil, then press on top and weigh down with some tins. Chill overnight. Serve sliced with piccalilli and crusty bread.
Making ahead
Make this up to 2-3 days ahead and keep chilled. Ask the butcher if the hocks need overnight soaking. Use a good bought piccalilli.
PER SERVING
337 kcalories, protein 57.9g, carbohydrate 1.3g, fat 11.2 g, saturated fat 3.6g, fibre 0.4g, salt 7.03 g
Recipe from olive magazine, December 2010.
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Ingredients
- 1 large ham hock, or 2 smaller ones, about 2kg in total, soaked overnight if needed
- 2 carrots , peeled and halved
- 3 celery sticks, peeled and halved
- 2 small onions , peeled and halved
- 8 black peppercorns
- 8 coriander seeds
- 1 tsp white wine vinegar
- 2 leaves gelatine
- small bunch flat-leaf parsley , chopped
- 2 tbsp small capers , rinsed and drained
- 2 tbsp chopped gherkins
- piccalilli and crusty bread , to serve
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Eaten immediately, this pickle will have a punchy tang, perfect with strong cheeses, but by winter the flavours will mellow, ideal for sliced ham.
11
ratings
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 30 mins
Cook 3 hrs 30 mins
plus overnight settingIngredients
- 1 large ham hock, or 2 smaller ones, about 2kg in total, soaked overnight if needed
- 2 carrots , peeled and halved
- 3 celery sticks, peeled and halved
- 2 small onions , peeled and halved
- 8 black peppercorns
- 8 coriander seeds
- 1 tsp white wine vinegar
- 2 leaves gelatine
- small bunch flat-leaf parsley , chopped
- 2 tbsp small capers , rinsed and drained
- 2 tbsp chopped gherkins
- piccalilli and crusty bread , to serve
PER SERVING
337 kcalories, protein 57.9g, carbohydrate 1.3g, fat 11.2 g, saturated fat 3.6g, fibre 0.4g, salt 7.03 g
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21 November 2010
Jo Ryan commented on this recipe
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30 November 2010
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15 July 2011
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