Ham Hock Terrine

Make a Ham Hock Terrine with Roseleaf, Edinburgh

https://www.cutoutandkeep.net/projects/ham-hock-terrine • Posted by A Bite To Eat

You will need

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

Project Budget

Time

Difficulty

Description

Instructions

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

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

3. Line a terrine mould with a triple layer of cling film

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

5. Combine with the ham adding pepper to taste

6. Compress all the mix tightly into the terrine mould

7. Place in fridge until fully set (overnight ideally)

8. Blanche leek for a minute then refresh in cool water

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

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

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

12. Roll terrine on the leek square to full cover outside

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

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