Ham Hock Terrine with Pickled Pears

Name: Ham Hock Terrine with Pickled Pears
Yield: Serves 8
Cuisine: British
Ingredients: 1 tsp salt; 2 slices fresh ginger; 1-3 tbsp verjuice or white wine vinegar; 12-16 cornichons or small gherkins; 4 leaves / 12 g gelatine; 1-3 tbsp verjuice or white wine vinegar; ¾-1 tsp coarse ground pepper; 4 leaves / 12 g gelatine; 8 black peppercorns; 2 pinches / 40-60 saffron strands, crushed; 240 ml / 8 ½ fl oz / 1 cup cider vinegar; 240 ml / 8 ½ fl oz / 1 cup white wine; 2 cloves; 5-7.5 cm / 2-3 in piece cinnamon stick, broken into smaller pieces; 1 tsp aniseeds; 1 tsp fennel seeds; 12-16 cornichons or small gherkins; 1 tsp mustard seeds; 4 cloves; 2 onions; Bouquet garni (2 bay leaves, 2 sprigs of thyme and parsley stalks from above, tied together); Bouquet garni (2 bay leaves, 2 sprigs of thyme and parsley stalks from above, tied together); Bouquet garni (2 bay leaves, 2 sprigs of thyme and parsley stalks from above, tied together); Bouquet garni (2 bay leaves, 2 sprigs of thyme and parsley stalks from above, tied together); 2 litres / 3.5 pints / 2.1 quarts cold water; 1-2 ham hocks, weighing a total of 1.5 kg / 3.3 lb; 25 g / 1 oz / 1 cup fresh parsley, leaves picked and stalks reserved for the bouquet garni; 25 g / 1 oz / 1 cup fresh parsley, leaves picked and stalks reserved for the bouquet garni; 170 g / 6 oz / ½ cup runny honey; 50 g / 2 oz / ⅓ cup raisins

Preparation info

Serves
8

Difficulty
Medium

Appears in

Fool's Gold

By Sam Bilton

Published 2022

About

Whole joints of meat, like joints of gammon, were often baked in a pie, as Thomas Dawson did in the recipe ‘To bake a Gammon of Baken’ which appeared in Good Huswife’s Jewell (1587) and which inspired this dish. Dawson’s seasoning also fares well in a classic ham terrine like the one suggested by Raymond Blanc in

Ingredients

Europe
United Kingdom
Main course

Ingredients

Method