So simple to make, here I've put 4 large ham hocks in a large stock pot together with some pork stock I had made earlier. You could use a vegetable bouillion and a bouquet garni of herbs if you so wish or maybe some local cider, the choice is yours. Two large ham hocks will fill a terrine the size of the one pictured below.
Slow cook for approximately 3 hours or until the meat starts to fall off the bone. Then decant the hocks from the stock and pare the meat away from bones and skin. In a large mixing bowl season the meat to taste if required and then start to add some off the gelatinous stock back to the meat until you reach your desired consistency.
Layer your terrines first with some clingfilm and then the meat to about halfway, then place your desired added ingredients to complement the terrine, here I've added pickled cornichons and some silverskin onions. You may prefer to add a nice bright yellow piccalilli or a wholegrain mustard. I usually add a glug of sherry vinegar at this stage just to help cut through the gelatinous meat.
Complete the layers until the terrine is full and then place a piece of wood or cardboard as I've used here and placed in a plastic bag on top of your terrine. Then place some weights on top and place in your fridge for 24 hours to set.
Alternatively use a round terrine and place a small plate on top with some weights to help set your terrine.
Once your terrine is set, decant onto a larger plate and remove the clingfilm and place in the centre of a table for all to see and admire.
I've served a wedge of the terrine here along with some wholegrain mustard, caper berries, silverskin onions along with a pickled egg and rye bread.
Why don't you pop down to your local butchers and ask for some ham hocks and make yourself a ham hock terrine today.