8/02/2012

Ham hock terrine

Ham hock terrine by rustumlongpig
Ham hock terrine, a photo by rustumlongpig on Flickr.

Get a nice ham hock , smoked if possible and bring it to the boil. Drain off the "First boil" replace the water and then bring back to the boil with some carrots and an onion then simmer for two hours or untill the smaller bone pulls easily out from the meat. place in a tray to preserve the juices that will run out ,
Carefully remove the skin and cover with clingfilm to keep it moist then , using a fork tear the meat off the big bone discarding any fat or gristle.
Season with white pepper NO SALT and if you like chop the carrots and onion that were in the boiling pan and mix with the ham. Place the still moist skin into a terrine that you have lined with clingfilm (to get it out easily) and then pile in the seasoned meat/onion mix. At this point you can use the boiling liquid to just cover the meat as this will set to a firm jelly. If you dont fancy jelly---leave it out and add a knob of butter or mix in a slug of wine or Vermouth. Chill overnight in thr fridge with a weight on top , a couple of tins of beans or such will do.
Take out of terrine dish and eat.

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