This is so simple to make but looks very impressive served with salads.
As it sits if the fridge for a day or two it is the perfect make ahead main and any leftovers, sliced thinly make a very luxurious sandwich filling.
Gluten free, dairy free and egg free, this is a great recipe to have on hand if catering for folk with allergies too.
Unfortunately, I didn’t do a terribly neat job of slicing it for the photo but I’m sure you can do better!
2 large ham hocks
4 tablespoons whole grain mustard
2 tablespoons freshly chopped parsley
ground fresh pepper
Pop the hocks into a large pan or pressure cooker and cover with water, to come at least 3cm over the hocks.
Bring the pressure cooker up to pressure and cook for 1 hour. If using a pan, cover, bring to the boil and simmer for two hours.
Allow to cool in the pan. DO NOT DISCARD THE STOCK!
Once cool enough remove the hocks and strip all of the meat off and set aside in a large bowl.
Pull the meat into small shreds.
Discard the bones.
Bring the stock in the pan back up to the boil and allow to simmer until you only have around 200mls left.
Pour the stock concentrate on to the meat, once cool, add the mustard and parsley and mix well.
Line a 2lb loaf tin with cling film, going lengthwise and width wise to ensure a seal, make sure there’s enough over hang to pull over once the terrine has set.
Pour the meat and stock into the loaf tin and level out.
Place in the fridge, once set pull the cling film over to seal and allow to sit for 24-48 hours.
To serve, remove the cling film and slice.