Hartford Ham Hock Terrine Recipe
Hartford Ham Hock Terrine
- 2 x large smoked ham hocks
- 2 x plain Ham hocks
- 2 x carrots
- 5 x cloves
- 1 x celery stick
- 1 x onion
- 5 x pepper corns
- 2 cups sugar
- 2 cups salt
- 4 bay leafs
- 2 table spoons mustard seeds
- Soak the smoked ham hocks in water overnight to remove excess salt.
- Place sugar and salt together with 2.5 litres water with bay leafs spice and mirepoix and bring to the boil, place over plain ham hocks and refrigerate to brine overnight.
- The next day place both types of ham hocks in a pot and cover with fresh water, strain out the mirepoix and spice from the brine mixture and place in the pot with the ham hocks and the fresh water.
- Simmer slowly at around 90 degrees for the better part of 8 hours or until ham hocks want to slide off the bone.
- Remove from liquor and allow to cool, flake whilst still hot.
- Strain the stock and add two table spoons of grain mustard, ¼ cup of brandy and a few sprigs of thyme and reduce by 2/3r’ds of original volume slowly as not to break up the natural gelatine.
- Strain stock and skim off fat. Taste for seasoning we rarely add salt but always good to check.
- Chop parsley chives, wild garlic over the flaked meat we like to add soaked sultana’s or apricots sometimes even plums and pour stock over meat just until it covers the meat.
Whilst mixture is warm:
- You can then press this into your terrine mould but not to tight as the aspic gives it lovely flavours and keeps the meat moist you don’t want to press out too much liquid.
- Refrigerate overnight and slice.
Trevor Bannatyne from Bannatynes Pork
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Head Chef | Hartford House