- Serves: 1 x 1kg terrine, 2 x 400g jars picalilli
- Cook Time:
- Prep Time: 50 minutes plus chilling
- Effort: easy
- 4 x 300 g ham hock
- 2 bay leaves
- 1 onion, sliced
- 6 cloves
- 1 small hanful curly-leafed parsley, with stalks
- 100 g clear honey
For the piccalilli
- 1 cauliflower, cut into small florets
- 3 small onions, finely diced
- 5 shallots, finely diced
- 25 g salt
- 1 cucumber, diced
- 500 ml white wine vinegar
- 250 ml malt vinegar
- 1/2 red chillies, seeds removed, chopped
- 300 g caster sugar
- 25 g turmeric
- 50 g English mustard powder
- 3 tbsp cornflour
1. For the Piccalilli, combine the cauliflower with the onion and shallots. Sprinkle with salt, cover, and leave on one side for 24 hours.
2. The next day, rinse the vegetables and pat dry. Sprinkle the cucumber with salt, and leave on one side for 20 minutes before rinsing and drying with a clean cloth. Combine with the cauliflower mixture.
3. Boil both the vinegars with the chilli for 10 minutes, before straining through a sieve. Discard the chilli.
4. Mix the sugar with the turmeric, mustard powder and cornflour. Moisten with a little of the warm vinegar - enough to make a paste.
5. Combine this paste with the rest of the vinegar, and bring back to the boil. Cook for 3 minutes, stirring, until thickened.
6. Tip the vegetables into the mixture, combine well, and leave to cool. Pot the piccalilli into sterilised preserving jars, and store in a cool place. It will keep for at least 1 month.
7. Cover the ham hocks with cold water, and leave to soak overnight. The next day, discard the soaking liquid, and refill the pan with fresh water.
8. Bring the ham hocks to the boil with the bay leaves, parsley stalks, cloves and onion.
9. Simmer for 2-4 hours, until the bone can be easily pulled free from the meat. Remove the hocks from the liquid and leave to cool until they warm enough to handle. Preheat the oven to 200C/gas 6.
10. Place the hocks on a roasting tin and pour over the honey. Cook for 20 minutes, until the hocks begin to caramelise.
11. Remove the tin from the oven, and with a fork, flake the meat, removing any fat and sinew. Combine the meat with the parsley and use to fill a 1 kg terrine tin, lined with plastic wrap. Press down well with your fingers, and leave to chill for 4-5 hours.
12. Serve the terrine in slices, and accompany with the piccalilli.
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