Ham Hock Terrine

Make a Ham Hock Terrine with Roseleaf, Edinburgh

Posted by A Bite To Eat

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You Will Need (11 things)

  • INGREDIENTS

  • 6 Smoked Ham hocks
  • 1 ½ kg Rough chopped Carrot , celery and onion
  • 500 g Fine diced Carrot celery and onion
  • 1 Leek
  • Vegetable Oil

  • WHAT YOU’LL NEED

  • Terrine Mould
  • Cling Film
  • Blow Torch
  • Dry Cloth

Steps (14 steps, 120 minutes)

  1. 1

    Braise ham hocks in water with rough chopped veg for 2-3 hours till meat falls off the bone

  2. 2

    Leave to cool till you can handle then strip meat discarding any of the veg, fat, bone or sinew

  3. 3

    Line a terrine mould with a triple layer of cling film

  4. 4

    Sweat off fine cut vegetable in oil till soft but with no colour

  5. 5

    Combine with the ham adding pepper to taste

  6. 6

    Compress all the mix tightly into the terrine mould

  7. 7

    Place in fridge until fully set (overnight ideally)

  8. 8

    Blanche leek for a minute then refresh in cool water

  9. 9

    Cut leek lengthways (from top to bottom) with one cut

  10. 10

    Lay out leaves to make a square with the blanched leek on triple layered cling film

  11. 11

    Blow torch the outside of terrine to soften and make outside sticky

  12. 12

    Roll terrine on the leek square to full cover outside

  13. 13

    Cut the terrine into 1cm thick slices (taking care to remove any cling film)

  14. 14

    We serve up with a prune anise puree & pickled girolles
    (but a good chutney & oatcakes are good too:)