Ham Hock and Parsley Terrine

Name: Ham Hock and Parsley Terrine
Yield: Serves 4–6
Cuisine: United Kingdom
Ingredients: 2 large or 4 small shallots, peeled and left whole; 2 leaves silver or leaf gelatine; 1 strip of lemon peel; 250 ml good quality dry cider; 1 good handful of parsley (about half a large bunch); 2 pigs’ trotters, scrubbed clean; 1 ham hock, preferably smoked (about 1kg); 2 cloves; 1 bay leaf; 1 large carrot, peeled; 2 teaspoons wholegrain mustard

Preparation info

Serves
4–6

Difficulty
Complex

Appears in

Recipes from Brixton Village

By Miss South

Published 2014

About

This is a classic English dish. It is well worth the time and effort, especially if you are a confident cook. It is perfect on a warm summer’s day as a cold lunch.

You should be able to get ham hocks from all good non-halal butchers. The pigs’ trotters are used to flavour and enhance the gelatine around the meat, but aren’t eaten. Try to use leaves of gelatine for this recipe: it is known as ‘silver gelatine’ and has a firmer set than the powdered version. It is usually available in