Easy Ham Hock Terrine
Serves 8 - 12, easily halved


2 ham hocks, approx 1kg each
500ml cider
2 carrots
2 celery sticks
1 large onion
4 bay leaves
4 thyme sprigs
4 whole peppercorns
2 tbsp wholegrain mustard (optional)
Small handful of parsley, chopped
Toasted bread, sourdough works well, and some caper berries if you like, to serve

Recommended AGA Cookware:

AGA Portmerion Pie Dish or AGA Cast Iron 16cm casserole pan to make a serve 4 - 6 quantity


Soak the ham hocks in cold water overnight to draw out some of the saltiness.

The next day, put the ham hocks in a large pan with the cider, carrots, celery, onion, 1 bay leaf, the thyme and peppercorns. Cover the ham with cold water.

Bring the pan to the boil on the boiling plate, move to the simmering plate for 20 mins then transfer to the simmering oven to
cook for 3 - 4 hours or until the meat falls off the bone.

Set aside to cool. Remove the hocks from the pan and strain the liquid from the pan through a sieve.

Shred the ham finely using two forks, removing the skin and any fat and sinew that you come across. Mix the ham
with the mustard and parsley, season with salt and pepper.

Add more parsley or seasoning if necessary. Press the prepared mixture into the pie dish.

Bring the stock to the boil and reduce to about 500ml.

Set aside. Pour the stock mixture over the ham in the dish until if just covers the shredded ham, lay the remaining 3
bay leaves along the top of the terrine.

Chill for at least 4 hours or overnight. The reduced juices will set to create a seal that will keep the terrine fresh for several days in
the fridge. Suitable for freezing too. Defrost in the fridge overnight and serve cold.

To serve, cut into chunky slices and serve with toasted sourdough bread and some caper berries. Delicious as a canapé or nibble with drinks, just a spoonful smeared on
to little pieces of toasted sourdough.

Essential tip:

This recipe is best started 3 days ahead, to allow time to soak the ham hocks, cook and cool them then make into
the terrine and allow it to set. This means its a great dish to make in advance.