Ham Hock Terrine

November 1, 2010
By

Every month I saunter past the newsagency and stick my head in to see what new cooking magazines have been released. It’s somewhat of an obsession and I’m pretty sure the lady at Wynyard thinks I’m a little crazy. I try and vary my newsagency loitering with different times and areas as she gave me a look one day that I will never forget. I felt a slight ping of shame as she stared at me like an addict looking for their next hit.

I plan on culling my books as soon as I get them but this never really works and I end up having about 10-15 magazines to go through in one hit as they pile up on our coffee table and Stud starts to drop not-so-subtle hints that they need to be moved or will be thrown out.

On my most recent cull I came across Gary Mehigans Ham Hock Terrine (in the Masterchef mag) and new immediately that I would have to make it and as luck would have it, we were off to the butcher the next day. The recipe called for two 600g ham hocks but the butchers were slightly bigger (1kg) so I only got one but after making it, it could have done with a little more meat so perhaps the two would have been better as majority of the weight is bone anyway.

Ingredients
1 smoked ham hocks (1kg)
3 carrots
2 brown onions
2 sprigs celery
3 fresh bay leaves
Few sprigs fresh thyme
4L chicken stock
½ bunch flat leaf parsley leaves, washed and chopped
250g butter, softened
3 tbs seeded mustard
12 slices prosciutto
Extra virgin olive oil

Method
Place the ham hocks in large pot and add carrots, onions, celery, bay leaves and thyme then pour over the chicken stock to cover. Bring to boil over low heat and simmer for 2 1/2 hours or until the ham meat is falling off the bone. 

Remove hocks from stock and allow hocks to cool slightly. Discard the skin and fat, then remove the meat from the bone while ham is still hot. Transfer the ham meat to a bowl. You can strain the stock and freeze it for later use.
Mix butter and mustard together in a bowl until well combined. Add the butter mixture to the warm ham with the parsley. Season and gently toss mixture together until ham is well glazed with the butter mixture.
Grease a 25cm x 8cm terrine mould terrine mould with non-stick spray and line with plastic wrap, then line the base and sides with prosciutto slices just overlapping each piece. Press the ham mix lightly into the terrine mould. 

Trim the edges of the prosciutto so that it overlaps evenly on the top of the terrine when folded over then cover with the overlapping plastic wrap. Cut a rectangular piece of cardboard to fit the top of the terrine and weigh down with a couple of tin cans (I just used tinned tomatoes). Refrigerate for 2 ½- 3 hours or overnight.

Cut into pieces, drizzle the surface with a little oil and set aside to come to room temperature.
We had ours on toasted sourdough – nom nom!

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3 Responses to Ham Hock Terrine

  1. Wasabiface on November 2, 2010 at 9:03 am

    Yummmmo – so why isnt the male stud getting chubbier…hmmmm, btw i want a piece of that

  2. Dining with a Stud on November 2, 2010 at 11:54 am

    Haha – try as I might, he just doesnt put on weight. Me meanwhile….. 🙁

  3. Lorraine @NotQuiteNigella on November 4, 2010 at 8:46 pm

    Wow that looks fantastic! I have bookmarked many a terrine but never made one before!

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These views are mine and mine only. I don't claim to be any kind of professional food critic, I just know what I do and don't like and express accordingly. Please contact me first if you wish to use any of my images for another purpose.