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Ham hock & mustard terrine

Prep Time: 30 min.
Cook Time: 210 min.
Total Time: 240 min.
Servings: 8

What you need

caper berries, to serve
caper berries and toasted bread, to serve
2 carrots, chopped
2 celery sticks, chopped
500ml cider
2 bay leaves, fresh or dried
small handful parsley, chopped
1 sheet gelatine
2 small ham hocks, approx 1kg 2lb 4oz each
1 large onion, chopped
3 star anise
sunflower oil, for greasing
6 thyme sprigs
6 whole peppercorns
2 tbsp wholegrain mustard

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How to do it

1. Put the ham hocks in a large pan with the stock ingredients. Cover with cold water. Set pan over a high heat and bring to the boil. Reduce heat to a simmer, cook for 2 and a half to 3 hrs or until the meat falls from the bone. Leave to cool in the pan.Grease a 1-litre terrine mould or loaf tin with the oil, then line with cling film.

2. Remove the hocks, then strain the stock through a fine sieve into a pan. Set aside. Shred the ham, leaving some large chunks, removing as much fat and sinew as possible. In a large bowl, mix the ham with the mustard and parsley. Press the mixture into the prepared terrine.Bring the reserved stock back to a rapid boil and reduce by half. You should have about 600ml/1pt liquid remaining.

3. Remove from the heat. Meanwhile, soak the gelatine in cold water for 5 mins to soften.

4. Remove from the water, then squeeze out any excess liquid.

5. Add the gelatine to the hot stock and stir well.

6. Pour enough of the stock over the ham to just cover. Tap terrine firmly on a hard surface to knock out air pockets, then cover with cling film. Chill for 3-4 hrs or overnight. To serve, remove from the mould and carve into chunky slices.

7. Serve with caper berries and toast.

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Nutrition

Calories
276.81cal ( 13.84% of daily need)
Fat
21.86g ( 33.63% of daily need)
Saturated Fat
4.2g ( 26.28% of daily need)
Carbohydrates
5.56g ( 1.85% of daily need)
Sugar
3.2g ( 3.55% of daily need)
Cholesterol
35.67mg ( 11.89% of daily need)
Sodium
257.63mg ( 11.2% of daily need)
Alcohol
3.13g ( 17.36% of daily need)
Protein
10.1g ( 20.19% of daily need)
Vitamin A
2681.9IU ( 53.64% of daily need)
Vitamin E
5.93mg ( 39.57% of daily need)
Vitamin K
15.13µg ( 14.41% of daily need)
Potassium
235.66mg ( 6.73% of daily need)
Iron
1.07mg ( 5.94% of daily need)
Vitamin C
4.41mg ( 5.35% of daily need)
Manganese
0.1mg ( 5.14% of daily need)
Fiber
1.27g ( 5.1% of daily need)
Calcium
29.34mg ( 2.93% of daily need)
Folate
11.56µg ( 2.89% of daily need)
Vitamin B6
0.05mg ( 2.72% of daily need)
Magnesium
9.76mg ( 2.44% of daily need)
Copper
0.05mg ( 2.43% of daily need)
Vitamin B1
0.03mg ( 2.29% of daily need)
Selenium
1.53µg ( 2.18% of daily need)
Phosphorus
19.08mg ( 1.91% of daily need)
Vitamin B2
0.03mg ( 1.82% of daily need)
Vitamin B3
0.28mg ( 1.38% of daily need)
Vitamin B5
0.1mg ( 1.05% of daily need)

Breakdown

Proteins
15.57%
Fat
75.85%
Carbs
8.58%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only.

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