Ingredients

Method

These quantities are based on a two pound loaf tin. If you require a smaller terrine adjust the quantities accordingly.

In a large saucepan cut the carrots, celery and onions in half and place in the saucepan together with the bay leaves, thyme, peppercorns and the small bunch of stalks (keep the parsley leaves for the terrine mixture) together with the 4 litres of stock. Place the Hocks in the saucepan and bring the saucepan to the boil then turn down to a simmer and simmer for two and a half hours. The stock is the same for a large or a small terrine.

Check the stock for seasoning after an hour to see if you need to add any salt. Ham hocks can sometimes be salty so I always test the stock to see how salty they are before adding any salt. Some people soak the hocks over night in water to remove the salt before cooking. You can use either method in this recipe.

Prepare the loaf tin by greasing the bottom of the loaf tin and then placing cling film in the bottom of the tin overhanging the sides. The greasing of the bottom of the tin helps to remove the terrine easily.

Starting from one side of the tin lay a slice of serrano ham from the middle of the tin, up the sides and allow the excess to hang over the sides. Lay the next slice slightly overlapping the first and do the same thing. Repeat along one edge and on the opposite side. Lay one piece along the bottom of the tin to cover any gaps.

When the hocks are cooked and cooled enough to handle, remove all the ham in fairly large chunks from the hock bones and discard all the fat. Rip the ham into stripe and place in a bowl.

Place the mustard , roughly chopped parsley and softened butter into a large bowl and mix gently until all incorporated, add the ham and gently fold but don’t break all the ham pieces.

Lay the ham strips and the butter and mustard mixture lengthways in the tin, packing down the mixture tightly.

Lay the overhanging strips of serrano ham over the mixture into the middle of the tin neatly, one side at the time. Cover with the overhanging clingfilm.

Place the terrine in the fridge to firm up with a weight on the top. I usually cat a piece of cardboard the size of the top of the inside of the tin and place two cans of soup or beans on top to weight it down.

Remove the cling film and turn the ham hock over and place in the middle of a large plate. You can brush the top with extra virgin olive oil but the is optional. Cut into slices and serve with Salad and new potatoes. It is best served at room temperature but easier to slice straight from the fridge. This terrine freezes very well.

N.B. The stock can be strained and used for soup.