- Serves: 6
- Cook Time: 6 hours 20 minutes
- Prep Time: 35 minutes plus 6 hrs refrigeration
- Effort: easy
For the ham hocks
- 2 small ham hock
For the rarebit
- 125 ml dark ale
- 25 g butter
- 25 g plain flour
- 65 ml milk
- 175 g cheddar-type cheese, such as Hafod Welsh
- 1 tsp English mustard
- 1 egg yolk
- Tabasco sauce and Worcestershire sauce, to taste
For the leek vinaigrette
- 3 tbsp olive oil
- 2 large leeks, cut into 1.5cm rounds
- 2 tsp wholegrain mustard
- 1 pinches flaky sea salt, preferably Halen Môn
- green salad
- toasted sourdough bread
1. For the ham hocks: preheat the oven to 120C/100C fan/gas ½. Place the hocks in an ovenproof dish and add 1 litre water. Cover the dish with greaseproof paper and double-cover with foil. Cook in the oven to cook for 6 hours.
2. Remove the dish from the oven and set aside until the meat is cool enough to handle. Remove the meat from the bones using your hands.
3. Double-line a 20cm baking tray with cling film, leaving a good overhang to help you turn out the meat later. Press the meat tightly into the tray and wrap more cling film over the top. Weigh the meat down with something heavy, such as a few cans, and refrigerate for at least 6 hours.
4. Remove the ham from the tray and slice into 6 portions.
5. For the rarebit: preheat the oven to 180C/160C fan/gas 4. Simmer the ale in a small saucepan until it has reduced to a syrup consistency. Set aside.
6. In a separate pan, stir the butter and flour together over a medium heat until the mixture forms a smooth paste that leaves the sides and base of the pan cleanly (this is called a roux).
7. Meanwhile, in another saucepan, bring the milk to the boil, then add the reduced ale and mix well. Pour this mixture onto the roux. Stir in the cheese and mustard, then remove from the heat and beat in the egg yolk. Add Tabasco sauce, Worcestershire sauce, salt and pepper to taste and leave the mixture to cool.
8. Preheat the grill to hot. Spread the rarebit about 5mm thick on each slice of terrine and place on a baking tray. Cook in the hot oven for 2 minutes, then transfer to the grill until browned. Keep warm until ready to serve.
9. For the leek vinaigrette: heat 1 tablespoon olive oil in a frying pan and fry the leeks over a medium heat until softened but not coloured. Remove from the heat and stir in the remaining oil, mustard and a pinch of sea salt.
10. Serve the leek vinaigrette warm or cold with the ham, plus some green salad and toasted sourdough bread.
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