Pressed Terrine of Ham Hock with Parsley Potatoes and Mustard Dressing

Name: Pressed Terrine of Ham Hock with Parsley Potatoes and Mustard Dressing
Yield: Makes About 16 Servings
Cuisine: United Kingdom
Ingredients: 3 tbsp olive oil; 900 g / 2 lb carrots, kept whole but pared with a cannelle knife into flower shape at the tops; salt and freshly ground black pepper; 6 black peppercorns; 900 g / 2 lb leeks, green parts split lengthwise but kept whole at root end; 1 tsp sugar; 1 tsp white wine vinegar; 2 sprigs of thyme; 1 onion; 6 ham hocks; 900 g / 2 lb small new potatoes; 2 carrots; 1 shallot, finely chopped; 10 new potatoes; 200 / 7 fl oz mayonnaise (omitting the capers); 1 tsp chopped chives; 2 tbsp grainy mustard; 225 g / 8 oz parsley, stalks removed and reserved and leaves chopped; 2 leaves of gelatine

Preparation info

Makes About
16
Servings

Difficulty
Easy

Appears in

Rhubarb and Black Pudding

By Paul Heathcote and Matthew Fort

Published 1998

About

Ingredients

6 ham hocks
1 onion
2 carrots
2

Europe
United Kingdom
Main course
England
Gluten-free
Spicy

Method

Make the terrine at least the day before you plan to serve it: place the ham hocks in a large pan, cover with water and bring to the boil. Lift the ham out the pan, discard the water and replace the ham in the pan. Cover with fresh water, add the onion and the carrots with the thyme, parsley stalks and peppercorns, and bring back to the boil. Skim off the scum and simmer