Place the ham knuckles, bay leaves, and peppercorns in a deep pan, cover with cold water and bring to the boil and simmer for 2½ - 3 hours until tender
While the ham knuckles are cooking, line a terrine mould with cling film, then with thin slices of York Ham. Once the hams are cooked, remove from the pan, leave to cool slightly, then, while warm, remove the meat from the bone. Place in a small bowl with the shallots, seasoning and flat parsley. Mix and combine thoroughly, then pack into the terrine mould. Ladle 500 ml of the ham stock into a pan, check it is not too salty (if so, dilute stock with water, before taking the 500 ml). Warm it gently before adding the gelatine, pour liquid over the ham into the terrine. Overlap the edges of York Ham to cover the ham pieces. Cover with cling film. The terrine needs to be quite solid and ‘packed’. Place in a fridge with a uniform weight on top for even pressing. Leave overnight.
Spiced Pineapple Pickle
To make the pickle, put all the ingredients into a heavy bottomed pan, stir in a pinch of salt and simmer gently for about 1½ hours until a golden yellow colour. When at the right consistency, spoon into an airtight jar. Leave to cool, then seal the jar. This can be made in advance and will keep for 3 - 4 weeks.
To present the dish, turn out the terrine, unwrap the cling film, then with a sharp knife slice approx. 2 cm thick and place in the centre of a cold dinner plate. Shallow-fry the quails’ egg in a little olive oil. Spoon three piles of pickle at intervals around the terrine with a little leaf garnish again at intervals between them. Place the egg on top, grind a little black pepper on top, then drizzle the mustard seed dressing around Serve immediately.