Myles New

Ham Hock Terrine with Cider Jelly

Name: Ham Hock Terrine with Cider Jelly
Prep time: 45 min
Cook time: 3 h 20 min
Total time: 4 h 5 min
Yield: 8 serving(s)
Ingredients: 2.6kg gammon hocks (also called knuckles), check with your butcher that they are cured; 500 mL apple juice; 4 bay leaves; 1 onion, roughly chopped; Small handful thyme sprigs; 1 tsp. black peppercorns; Oil, to grease; Large handful parsley, finely chopped; 2 tbsp. wholegrain mustard; 1 tbsp. capers, rinsed; 3 gelatine leaves, we used Costa Fine-Leaf; 200 mL cider; Toasts; Fruity chutney or onion marmalade; Caper berries, optional; Toasts

Buy the best quality meat you can to let the pork shine in this impressive starter.

By The Good Housekeeping Cookery TeamPublished: 01 November 2018

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Yields:: 8 serving(s)
Prep Time:: 45 mins
Cook Time:: 3 hrs 20 mins
Total Time:: 4 hrs 5 mins
Cal/Serv:: 164

Ingredients

2.6kg gammon hocks (also called knuckles), check with your butcher that they are cured
500 ml
apple juice
4
bay leaves
1
onion, roughly chopped
Small handful thyme sprigs
1 tsp.
black peppercorns
Oil, to grease
Large handful parsley, finely chopped
2 tbsp.
wholegrain mustard
1 tbsp.
capers, rinsed
3
gelatine leaves, we used Costa Fine-Leaf
200 ml
cider
Toasts

To serve

Fruity chutney or onion marmalade
Caper berries, optional
Toasts

Directions

1. Step 1Put the gammon hocks into a large pan and add the apple juice, bay leaves, onion, thyme and peppercorns. Add cold water to cover. Bring to the boil, then turn down the heat and simmer for 2 1/2-3hr, topping up with the water as needed, until the hocks are tender and the meat is falling from the bone. Leave hocks to cool in the liquid for about 1hr, then lift out (reserve liquid.
2. Step 2Strain liquid into a clean pan through a fine sieve and boil fiercely to reduce to about 500ml (17fl oz). Set aside. Lightly oil a 900g (2lb) loaf tin and line with a couple of layers of clingfilm, making sure there is plenty hanging over the sides (to make removal easier).
3. Step 3Remove and discard the skin from the hocks and finely shred the meat - you should have about 700g (1 1/2lb). Discard any fatty or sinewy bits.
4. Step 4Put hock into a bowl and mix in parsley, mustard and capers. Spoon into tin, pressing down. Chill.
5. Step 5Put gelatine into a pan and cover with the cider. Leave to soak for 5min. Heat gently to dissolve the gelatine. Take off heat, add the reduced cooking liquid and check seasoning.
6. Step 6Slowly pour the liquid into the tin, allowing it to seep in until it's just covering the meat (you might not need all of the liquid).
7. Step 7To serve, unwrap clingfilm and invert on to a serving platter or board. Lift off tin and peel off clingfilm. Spoon some chutney or onion marmalade on top and decorate with caper berries, if using. Serve with toasts.