Ingredients
- 2 small ham hocks, approx 1kg/2lb 4oz each
- sunflower oil, for greasing
- 2 tbsp wholegrain mustard
- small handful parsley, chopped
- 1 sheet gelatine
- caper berries, to serve
- caper berries and toasted bread, to serve
For the stock
- 500ml cider
- 2 carrots, chopped
- 2 celery sticks, chopped
- 1 large onion, chopped
- 2 bay leaves, fresh or dried
- 6 thyme sprigs
- 3 star anise
- 6 whole peppercorns
Method
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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.
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Grease a 1-litre terrine mould or loaf tin with the oil, then line with cling film. Remove the hocks, then strain the stock through a fine sieve into a pan. Set aside.
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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.
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Bring the reserved stock back to a rapid boil and reduce by half. You should have about 600ml/1pt liquid remaining. Remove from the heat. Meanwhile, soak the gelatine in cold water for 5 mins to soften. Remove from the water, then squeeze out any excess liquid. Add the gelatine to the hot stock and stir well.
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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. Serve with caper berries and toast.