- Serves: 8-10
- Cook Time: 2 hours 30 minutes plus overnight chilling
- Prep Time: 45 minutes plus overnight soaking
- Effort: medium
- 1 ham hock, smoked
- 1 ham hock, brined/green
- 3 cloves
- 1 onion, peeled and left whole
- 1 large carrot, peeled, trimmed and left whole
- 2 sticks celery
- bouquet garni, (thyme, bay leaf and parsley stalks wrapped in leek)
- 10 black peppercorns
- 20 baby onions
- chopped parsley, to sprinkle
- green salad, to serve
For the ham hock jelly
- 75 g shallots
- 150 ml white wine
- 100 ml white wine vinegar
- 1 large sprig thyme
- 1 large bay leaf
- 12 g leaf gelatine, if necessary
For the vinaigrette
- 150 g wholegrain mustard
- 100 ml white wine vinegar
- 400 ml olive oil
Tips and Suggestions
You'll have plenty of vinaigrette left over - it will really spruce up a simple salad.
1. Put the ham hocks in a large saucepan, cover with water and leave them to soak overnight.
2. Next day, push the 3 cloves into the peeled onion then add the whole thing to the hock pan alongside the carrot, celery, herbs and peppercorns. Bring to the boil, reduce the heat and cook the hocks slowly for 2 hours until soft. Remove the pan from the heat and leave the hocks to cool in the liquid.
3. Drain off the liquid (or bouillon) through a sieve and reserve. Remove and discard the studded onion, herbs and peppercorns. Take out the ham hocks and rips into large bits, then set aside. Cut the carrot into quarters and thickly slice the celery.
4. Put the baby onions into a heavy-based saucepan, ladle over some of the reserved bouillon and cook gently until the onions are just tender. Strain the liquid back into the reserved bouillon. Keep the onions whole and set aside.
5. Line a terrine mould with a double thickness of cling film.
6. For the ham hock jelly: put the shallots, white wine, white wine vinegar, thyme and bay leaf into a saucepan and reduce for a couple of minutes.
7. Add 750ml of the reduced ham hock liquid, bring to the boil and simmer for 5 minutes. Pass through a sieve to remove any solids, cool and set aside. If after 30 minutes or so its well set and solid, there is no need to add gelatine. But if not, add enough to achieve the correct consistency.
8. Arrange the ham, carrots and celery in layers in the prepared terrine mould. Finish with a layer of baby onion and chopped parsley.
9. Pour in the ham hock jelly until the mould is filled. Transfer the terrine to the fridge and chill until set. Once firm, place a kilo weight or two packs of butter on the top to compress and leave overnight in the fridge.
10. For the grain mustard vinaigrette: put the mustard into a bowl, whisk in the white wine vinegar and 100ml water, then whisk in the olive oil. Season with 10g salt and 2g ground white pepper and emulsify with a hand blender.
11. Turn out the terrine and wrap it up in a generous amount of cling film this will hold it together when slicing. Slice the terrine thickly, remove the cling film and drizzle with a little vinaigrette. Accompany with a green salad.
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