Ham Hock Terrine
Recipe supplied by: Karen Myors
Ingredients
- 2-3 Smoked Ham Hocks
- 3 Carrots,roughly chopped
- 2 Onions coarsely chopped
- 2 Celery Sticks, coarsely chopped
- 3 Bay Leaves
- 4 Litres Chicken Stock
- 125 g Soft Butter
- 3 Tblspn Seeded Mustard
- 8 Prosciutto slices
Method
- Put hocks, veges, bay leaves and stock in large pot
- Simmer gently 2 1/2 hours, then remove hocks and strip of meat
- Put meat in a bowl and add mustard and butter
- Season and mix well
- Grease loaf tin with spray
- Line with cling wrap
- Line with prosciutto, overlapping slightly
- Push ham mix into tin
- Wrap prosciutto over the top
- Cover with cling wrap
- Place a weight on top
- Refrigerate for 3 hours or overnight
Cooking Tips & Tricks
To serve
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- Recipe Uploaded: 26.07.2015
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